Rice Kanji

Preparation :10 mins
Cook :21 mins
Total TIme :31 mins
Servings :Makes 4 servings

Ingredents :

2 cups leftover cooked rice
4 cups water
salt to taste
2 tbsp oil
5 to 6 curry leaves (kadi patta)
4 green chillies
2 garlic (lehsun) cloves , chopped
1 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
lemon juice to taste
a pinch of turmeric powder (haldi)

Method :

Combine the water, cooked rice and salt in a deep bowl.Cover the bowl with a plate (do not place it in air tight container) and keep aside to ferment for a day.Next day crush the the soaked rice with your hand and then strain the rice water. Keep aside.Heat oil in a deep pan, add asafoetida, mustard seeds, garlic, curry leaves and green chillies and saute for a few seconds.Add the rice water and add turmeric powder and boil for 20 minutes.Add salt and lemon juice and mix well.Serve and enjoy as an appetizer.