Kaanchi means Kancheepuram, a place in Tamilnadu (famous for silk sarees). This is Kanji. We south indians dont add tadka, u r literally mixing hella lota oil into it, which is not good. Instead u can add curd, thinly sliced onions, some chillies, fresh curry leaves, some corriander (optional) add salt mix well keep it for 10 to 15 minutes and eat,, instead of salt, we would add salted lemon pickle in our home.
@@markivssuram2948 yes, innovation is everyone's choice and right. Iam not opposing it, i am just saying it bcoz in the video they have added so much oil to it. Just giving a suggestion to avoid it. Thats it.
Kanji is different In North... Kanji is a fermented drink made from black carrot or beetroot.. Or sometimes just made from mustered seed... But we don't cook anything
It is a traditional food of Assam. But they eat this along with smoked potatoes, smoked fishes along with raw mustard oil to feel cool during summer. Name of the food iis POITA BHAT. It is consumed only in Summer season in Assam.
We eat it daily morning in Tamilnadu also ❤ we will eat it along with a little bit of curd, a lot of water and mango or lemon pickle as a side dish.. Sometimes one or two small onion or sometimes with green chilly.. We house wife will eat this for not wasting the yesterday cooked rice.. this will suite best for the hot weather in Tamilnadu.. this will cool our body.. After our lunch we will pour water on the remaining rice and keep it aside .
@@AK-xj2di Correct, I don't remember when I get fever last time.. may be many years before.. One more tip which is working visibly, the cooked and strained rice water should be kept outside for a few hours, then mix it with Shikakaai powder we will make that powder with few ingredients.. Apply coconut oil on our scalp and massage well and after 30 minutes, if we apply that mix along with ferminated cooked rice water on our scalp and hair.. Hair will look shiner and grow longer.. Really I am seeing the results nowadays.. Mix will contain Shikakaai, hibiscus 🌺 leaf and flowers, curry leaves, Indian gooseberry powder(periya nellikai), khus roots powder(vetti veru), Grind everything or add it as powder and mix well.. The cooked and strained rice water can be kept for 4 to 5 hours outside, that will make hair shiner like hair spa
Question for you Keeping it outside overnight in hot weather wouldn’t it cause bad bacteria to multiply and make you sick ? Please advice Do you heat the kanji to boiling point before you drink it?
@@magentaorchidsno not required. But we don't cook in a cooker. Cook it in a vessel and filter in the remaining water. That rice will be tasty for kanji and it won't perish
We malayalees call this 'Pazhankanji'. Very healthy and tasty. You don't exactly want to tadkan. We add curd, shallots, green chilly, and some pickle into it. Heavenly❤️
This is called palayasoru in tamil…to ferment rice overnight and mix with some curd. No seasoning or tempering needed. We have it with some mango pickle or karakuzhambu and further south some prefer to have with dried fish and onions
@@nishasharma7308 she said... Just put water to a left over home cooked rice and keep it in earthen pot and leave it for over night. At morning, put some Tadka and eat... Its not a recipe... Just don't throw left over rice... It will automatically ferment if left overnight in water. Just that. They got to know this... Recently... 🤣 🤣 🤣. Rich people dont know.. Wht to do with the food which is left over.. 🤣 🤣 🤣 Bcoz their servants finishes it all. 😂 R u rich like them??? 🤔 Thats why u don't know whts that... And u r calling a recipe... Its not a dish and their is no recipe.. 🤣 🤣 Its just left over rice in water kept overnight
Yes the same is done by East Indian Catholics, people also from Goa n Manglore. This plain kanji with a little salt in it, and a little mango pickle from salt water tastes very good n very simple energetic meal especially very good when we are not well.
Paanta Bhaat toh eta...But we Bengalis most have it during intense summer days for cooling the body. We don't add tarka. Just add raw chopped onions and green chillies with lemon/lime juice and salt. Some might take fried items like Potato Fritter along. Anyway, thank you for the information and video. 🙏🏻
Every south indian know 😊what it is 😂 pazhamkanji or pazhaya sappadu that's it. We put water in the leftover cooked rice in the night so that the leftover rice don't get wasted 😂
Thanks for sharing , for reminding the Probiotic benefits what helps folks with Gastric issues as Gerd & name it , of course we know in s Indian culture & in north for upset stomach & fever etc some Drs also advices , good recall & updates Thnxs again , not sure how it jumps up Blood 🩸 glucose for Dm ❤
😂😂😂😂 Yes, my mom told this. She never allow us to eat she says it doesn't have any nutrition Now people saying pro biotic bla bla and sharing proudly. Poor souls watching from the sky surprisingly 🤣🤣🤣🤣🤣
Will it aid for IBS or gastrointestinal issue?? Like u say my ailment is medicine resistant. Do reply Its necessary that I have probiotic . Then what can i have for prebiotics. Reluctant to take any supplement.
Yes dear I am stepping in to my highest purpose and detached from worldly things.I have been always surrounded with fake people including my mother and sister who i thought loved me a lot ❤.Now I surrender to my devine ❤and I know I am supported and loved ❤
@@rupalondheAathiya isn’t wrong. We do have ganji which is obviously not fermented, but the technique of it is usually the same, mostly it’s of fresh made rice or at times the left over. Eaten when sick or upset stomach. So yeah, she has described it perfectly there.
Actually they are confused between kanji and ganji 😂 bcz in North kanji is a fermented drink made from mustered seed, black carrot or beetroot.. Especially in winter... And there is a chaat also called kanji vada...
We don't add garlic, fennel seeds as shown above, we add curds then give tadka with mustard seeds, red chillies or simply eat it with curds, small onions and green chillies. This food is eaten for ages by people from different states. Nothing new in what she told😂😂
Soak stale overnights rice water put for 10 minutes only dry red chilly tiny piece for a Kick with salt lemon juice or anything u like to enjoy this in summertime ❤ 😅
What if we don't have a earthen pot. Can I use a Coniware big bowl as I can put it straight onto the gas fire. Please Do let me know Neetu ji. RAMRAM JI.
It is(was) eaten allover India where rice is their staple food. Farmers in older says, they used to do this: Previous days leftover rice used to be immersed in water in pot to prevent rice from going stale. In the morning after adding a little onion,green chilli,salt and sometimes curd they could have this as a quick breakfast before going early for work. It was filling and cooling which let them work for more time in the fields. The nutritional value and probiotics impact all was discovered later only. I don't think Tadka was added in that those days.
Ye log camera pr bolne ke liye ek garib wali recipe ratt lete he, baki hajaro lakho ki dishes khate he cr wale hotels me.... Camera pr sab bolte he aww i love dal chawal bengan bharta and tinde ki sabzi
भारत देश के कितने जगहों में अलग अलग नाम से इसको बोला जाता है, बंगाल, ओडिसा, बिहार, झारखंड, मध्यप्रदेश, छत्तीसगढ़, दक्षिण भारत सभी जगहों में इसको खाया जाता है, उत्तर प्रदेश में भी। अलग अलग मौसम में अलग अलग तरीके से किंतु छत्तीसगढ़ एक ऐसा प्रदेश है जहां ये रोज़ नाश्ते में खाया जाने वाला भोजन है। इसको बोरे, बासी के नाम से जाना जाता है। लेबर लोगों का मुख्य भोजन है। दिन भर उनके पेट को ठंडक देता है जब वो मेहनत करते हैं धूप में। खेती किसानी वालों का भी, गांव में तो बहुतायत से खाया जाता है। परंतु एक बात बोलूं जिस तरीके से आप लोग इसको मॉडर्न तरीके से बता रहे हो सुन कर हसी आई क्योंकि हम लोग इसको किसी और नजरों से देखने समझने की कोशिश करते ही नहीं ये रोजमर्रा का हिस्सा है जीवनशैली का। इसको इतना सोचते नहीं यहा पर।
In Telangana we call it sadhi annam, to ferment by adding little buttermilk to the rice and water, add sliced onions and salt and have it for breakfast. NO tadka. I love to have it with green chillies lightly fried with salt.
What we do is take the 'sathootham' as we call the kanjee, add slivered madras onions, salt, and a spoonful of raw til oil to it and have it. The first time I had it when I was a little girl, I remember how I felt heat flowing out of my eyes in waves! But since it is made from leftover food of the previous day, we can't have it if we are doing puja, etc., which is almost everyday. So, we seldom have it. B
We andhra pradesh soak stale rice soaked in water overnight and in the fresh up ourselves and sit to eat this soaked rice put little fresh curd if u want for some more taste put a blob of little pickle and eat this watery rice
This might be new for you people but in our region(in Odisha)this is a very very old traditional food. We call it pakhaal bhaat and eat it with some light side dishes(like-saaga bhaja,badi chura,aalu chakta) without adding any spice to it.
Its called palaya soru in tamil, literally translates to old rice. If there is left over rice we will add water and keep it and eat it next morning just with raw onions or some vadagams and pickle
Both are like- Me bolungi pehle, meri suno ,meri suno....😂😂😂😂😂😂😂
😂😂😂😂😂😂
Irritating indeed!
The Host is rude !The lady in the white ! Let Neetu finish her thought!
So unprofessional to talk over the guest.
No it's this Shetty woman and the woman host who have No Manners at all. They should let Neetu Singh finish her recipe.
"Baasi pakhala " - all odia's daily food 😅😅😅😅 being a odia just loved it
Emane aku english re style Mari kahuchanti amara pakhala aau
This is done all over India.
It is the authentic food of Odisha nd know as pakhal vaat... IT is the daily meal of our odia people..❤
Jaya Jagannatha 🕉 🙏 🕉
Yes. ପଖାଳ ଭାତ
Very tasty, healthy ଆମ ପଖାଳ ଭାତ
Exactly 👍, it's my all time favorite food.
Chunka pakhala au ye puni nitu Singh ra own recipe 😂😂😂😂
Kind of panta bhaat in bengal... almost similar.. just need to add lemon..salt... etc.
Yeah. They just add oil & karipata instead . Whereas we add oil to alubhate that we eat with panta bhat .
Panta bhat of Bengal.... Our farmers are eating this for long, even better as we don't put oil, instead some onion and chili and salt only.
Her recipe? Seriously 😂
South and East Indians laughing in corner 😂
Odisha me khate h
In Assam also
Shut up
South me bhi khaya jaata hy ,,saloon se ,,yeh bhi ek recipe hy...Neetu ji
' Panta bhat ' in Bengal, the farmers ate all their lives. Nothing new.
Kaanchi means Kancheepuram, a place in Tamilnadu (famous for silk sarees). This is Kanji. We south indians dont add tadka, u r literally mixing hella lota oil into it, which is not good. Instead u can add curd, thinly sliced onions, some chillies, fresh curry leaves, some corriander (optional) add salt mix well keep it for 10 to 15 minutes and eat,, instead of salt, we would add salted lemon pickle in our home.
It's Ganji in kannada ❤
😂😂😂😂
😂😅 👍 True Kanchee
Let's accept variations too. We are used to this, they for that. But Neetu Singhji advocating as though she discovered it, not acceptable 😂😂
@@markivssuram2948 yes, innovation is everyone's choice and right. Iam not opposing it, i am just saying it bcoz in the video they have added so much oil to it. Just giving a suggestion to avoid it. Thats it.
All South Indians know this recipe we eat it
Absolutely! It’s called Kanji very popular in Kerala ! She’s mispronounced it !
Kanji is different In North... Kanji is a fermented drink made from black carrot or beetroot.. Or sometimes just made from mustered seed... But we don't cook anything
We have a similar one called paanta bhaat and Odisha has pakhola bhaat
Ya and she’s saying like it’s a unique recipe. 😂Perhaps it’s not a rich people’s diet.
We call it palayasooru
It’s the only dish which people of Odisha eats throughout the year regardless of what status you carry. #Pakhala ♥️
Good to know bollywoodians are coming back to the roots, or shall I say talking about it.
It is a traditional food of Assam. But they eat this along with smoked potatoes, smoked fishes along with raw mustard oil to feel cool during summer. Name of the food iis POITA BHAT. It is consumed only in Summer season in Assam.
We also eat with smoked dry fish applying coconut oil
No panta bhat
We eat it daily morning in Tamilnadu also ❤ we will eat it along with a little bit of curd, a lot of water and mango or lemon pickle as a side dish..
Sometimes one or two small onion or sometimes with green chilly..
We house wife will eat this for not wasting the yesterday cooked rice.. this will suite best for the hot weather in Tamilnadu.. this will cool our body..
After our lunch we will pour water on the remaining rice and keep it aside .
I bet you don't have no gut problems,nor any autoimmune, nor any depression.
@@AK-xj2di Correct, I don't remember when I get fever last time.. may be many years before..
One more tip which is working visibly,
the cooked and strained rice water should be kept outside for a few hours, then mix it with Shikakaai powder we will make that powder with few ingredients..
Apply coconut oil on our scalp and massage well and after 30 minutes, if we apply that mix along with ferminated cooked rice water on our scalp and hair.. Hair will look shiner and grow longer..
Really I am seeing the results nowadays..
Mix will contain
Shikakaai, hibiscus 🌺 leaf and flowers, curry leaves, Indian gooseberry powder(periya nellikai), khus roots powder(vetti veru),
Grind everything or add it as powder and mix well..
The cooked and strained rice water can be kept for 4 to 5 hours outside, that will make hair shiner like hair spa
@@pugazhenthi3542my father esy panta bhat kehty hein.from Pakistan
Question for you
Keeping it outside overnight in hot weather wouldn’t it cause bad bacteria to multiply and make you sick ?
Please advice
Do you heat the kanji to boiling point before you drink it?
@@magentaorchidsno not required. But we don't cook in a cooker. Cook it in a vessel and filter in the remaining water. That rice will be tasty for kanji and it won't perish
Pakhal bhat My all time favourite .🙏 Jai jagannath from Odisha ❤
Panta bhaat in bengal
@@Hwoman1123 achha 👍🥰😊
We bengoli used to eat called PANTAVAT
We malayalees call this 'Pazhankanji'. Very healthy and tasty. You don't exactly want to tadkan. We add curd, shallots, green chilly, and some pickle into it. Heavenly❤️
For malayalis, kanji is the fresh one and pazhenkanji is the old fermented one. Everyday staple it used to be at home.
This is called palayasoru in tamil…to ferment rice overnight and mix with some curd. No seasoning or tempering needed. We have it with some mango pickle or karakuzhambu and further south some prefer to have with dried fish and onions
pakhala bhat in odisha. without added oil or spices . can be eaten with curd and saag . or fish fry or aloo bhaji
Wow so healthy.
Iam a srilankan and us tamilians here also mke palayasoru jst the way you described
I guess South Indian food is healthiest food in all over India ...I'm from Delhi though ❤
Ofcoz we don't use sugar we use jaggery
Use dates instead anyway there are so many cooking methods which is super healthy in South India
@risharehman6584 no bro dates is in North India and Arab countries or Iran they use something for sugar like a cube
Agree they eat more fermented foods good for gut ie prebiotic and prebiotics
@@akbaribrahim3676 Ohh okay
This home remedy for stomach up set was given to us in our childhood . It's very effective.
പഴം കഞ്ഞി 🫢🫢നമ്മുടെ ദേശീയ ഭഷ്ണം മലയാളി ഉണ്ടോ😂
പിന്നല്ല 😂
പഴങ്കഞ്ഞി .. കഴിക്കാൻ പാവങ്ങൾ എന്ത് കഷ്ടപ്പെടുന്നു.....😂😂
😂😂😂und und
😂😂😂😂😂😂😂😂
🤭👍👌
This is the staple food for all our farmers & almost everyone house during summer season we drink this kanji
Inn logo abhi abhi pata chal rha hai... 🤣 🤣 🤣 🤣 Pura desh ke garib hazaro salo se harr state mai yhi khate hai. 😂
Right hamare odisha me v banta h sabko pata hai
@@sunitasahu6837 yess i know pakhala in odia.
Sab state mai khate hai.. Neetu singh ko abhi maloom chala. 😂
Very true. They call it Probiotic😂😂😂😂😂😂
But I literally couldn’t understand the recipe well because what she spoke was quite different from the recipe which has been shown below.
@@nishasharma7308 she said... Just put water to a left over home cooked rice and keep it in earthen pot and leave it for over night.
At morning, put some Tadka and eat...
Its not a recipe... Just don't throw left over rice... It will automatically ferment if left overnight in water. Just that.
They got to know this... Recently... 🤣 🤣 🤣. Rich people dont know..
Wht to do with the food which is left over.. 🤣 🤣 🤣 Bcoz their servants finishes it all. 😂
R u rich like them??? 🤔 Thats why u don't know whts that... And u r calling a recipe... Its not a dish and their is no recipe.. 🤣 🤣 Its just left over rice in water kept overnight
Yess 👍 yammi 😊
All South Indian people home, you can find this meals, it's good for health
Sunil sheety daughter know very well about south indian dish bec her father from Karnataka
End mein kya dala hai imli kya
Yes it's the odiya's authentic food. We all loved this recipe. In this recipe we also add some vegetables for more vitamins. Thank you mam 🙏
We Maharashtrian s cook such watery rice called it pej or kanji, without tadka. It's very healthy for all.
Yes the same is done by East Indian Catholics, people also from Goa n Manglore. This plain kanji with a little salt in it, and a little mango pickle from salt water tastes very good n very simple energetic meal especially very good when we are not well.
Paanta Bhaat toh eta...But we Bengalis most have it during intense summer days for cooling the body. We don't add tarka. Just add raw chopped onions and green chillies with lemon/lime juice and salt. Some might take fried items like Potato Fritter along.
Anyway, thank you for the information and video. 🙏🏻
Absolutely 💯 nice recipe it called in Odisha kanji ❤❤❤❤❤❤❤❤so much healthy and tasty 😋😋😋
Thanks a lot, Neetu Mam. A solid info for humanity. ⚘️⚘️🌻🌻
All prople from sambalpur, bargarh, Balangir from odisha eat this fermented rice even people from chattisgarh eat it. We call it' BASI BHAT'
So for fermenting we put in freezer or outside on normal temperature?
No. Not to put in fridge. outside only.
Every south indian know 😊what it is 😂 pazhamkanji or pazhaya sappadu that's it. We put water in the leftover cooked rice in the night so that the leftover rice don't get wasted 😂
Neeraakaaram....cooling n filling....for the stomach
@@Roja21701Good for gut bacteria
Thanks for sharing , for reminding the Probiotic benefits what helps folks with Gastric issues as Gerd & name it , of course we know in s Indian culture & in north for upset stomach & fever etc some Drs also advices , good recall & updates Thnxs again , not sure how it jumps up Blood 🩸 glucose for Dm ❤
Once upon a time poor people eat it south bcz they could afford meals properly 😂😂
Now the rich eat 😂😂 in North India
😂😜😜😜@@HelloitsmeReena
😂😂😂😂
Yes, my mom told this. She never allow us to eat she says it doesn't have any nutrition
Now people saying pro biotic bla bla and sharing proudly. Poor souls watching from the sky surprisingly
🤣🤣🤣🤣🤣
Girl fist fights, who's talking, who's listening show 😂😂😂
This is a daily breakfast of odia Bengali called it panta bhat ,you know about china but no Idea about India 😊
Will it aid for IBS or gastrointestinal issue?? Like u say my ailment is medicine resistant. Do reply Its necessary that I have probiotic . Then what can i have for prebiotics. Reluctant to take any supplement.
Bollywood is just immersed in themselves all the time. 😂this is South Indian and East Indian recipe
Keep it in the fridge or outside overnight?
😂 in odisha it called basipakhala our all time favorite
Yes dear I am stepping in to my highest purpose and detached from worldly things.I have been always surrounded with fake people including my mother and sister who i thought loved me a lot ❤.Now I surrender to my devine ❤and I know I am supported and loved ❤
Ganji which south indians eat is not fermented ....it is served hot
Ganji is not fermented but ambali which we eat is fermented mam...it's ambali
Kanji is fresh…. Pazhankanji is fermented
@@mayapillai28 we call the fermented one tanjana.....athiya Shetty has surely not had it even once😄 else she'd know it
@@rupalondheAathiya isn’t wrong. We do have ganji which is obviously not fermented, but the technique of it is usually the same, mostly it’s of fresh made rice or at times the left over. Eaten when sick or upset stomach. So yeah, she has described it perfectly there.
Actually they are confused between kanji and ganji 😂 bcz in North kanji is a fermented drink made from mustered seed, black carrot or beetroot.. Especially in winter... And there is a chaat also called kanji vada...
We used to have in kerala
Now it’s coming back in full swing
We don't add garlic, fennel seeds as shown above, we add curds then give tadka with mustard seeds, red chillies or simply eat it with curds, small onions and green chillies. This food is eaten for ages by people from different states. Nothing new in what she told😂😂
Beautiful recipe
Which was eaten well in olden days... Later on with english invasions it became poor peoples food
Next part ❤❤❤❤❤❤❤❤❤❤
Pakhala for odiyaz
Kannjhi....palaya soru moru molaga❤
But adding hot tadka will defeat the purpose..it.should be eaten as is with puckle, sabzi or anything
Thanks for sharing
Its Paita bhat in Assam
I like this recipy.
Athiya sherry is annoying for speaking over neetu
It's a discussion...u can't wait for someone to finish all the time....
Athiya is part south indian, better than this half baked punjabi
True she is really not letting her finish😅
Just try it with a very tiny small piece of dry red chilly seedless into de stsle watet soaked rice, & natural salt onion, lemon juice 🎉 ❤
Soak stale overnights rice water put for 10 minutes only dry red chilly tiny piece for a Kick with salt lemon juice or anything u like to enjoy this in summertime ❤ 😅
Athiya has no manners. Neetu was talking and she was talking over her
No Neetu ji had taken a pause so them Athiya started speaking meanwhile Neetu should have let Athiya complete
# Attention Seeker 🙄😬😵💫🤯
I also felt the same. It was annoying
I have it plain or just lemon juice raw Ginger & onion chives 🎉 ❤
Panta bhat
Exactly
Haan tar mane sobai khai panta bhaat.😁
Yeah lovely❤
Yes
natun.fashionable naam PROBIOTIC!!😅
In our house we used night prepaird rice for yello rice aand akki roti.(Rice)
Ghodagehi, my recipe kya hota hai?
Panta bhaat of bengal, pakhala bhat of odisha, maadbhaat of Bihar,
What if we don't have a earthen pot. Can I use a Coniware big bowl as I can put it straight onto the gas fire. Please Do let me know Neetu ji.
RAMRAM JI.
Odisha's pakhala described aesthetically😂😂
We are kokani or malvani from Ratnagiri and sindudurga called it pej.... but without tadaka.... very healthy.... it's Indian castle area food
She is overlapping her
Yes very annoying and still she isn’t letting her finish.
It is(was) eaten allover India where rice is their staple food. Farmers in older says, they used to do this: Previous days leftover rice used to be immersed in water in pot to prevent rice from going stale. In the morning after adding a little onion,green chilli,salt and sometimes curd they could have this as a quick breakfast before going early for work. It was filling and cooling which let them work for more time in the fields. The nutritional value and probiotics impact all was discovered later only. I don't think Tadka was added in that those days.
Odisha people laughing at corner😂😂😂
Why Kangii is a Tamil food & It's Tamil word
What was de last 2 items added ?
is it a piece of fresh Tamarind juice & salt into stale rice water ? ?
Ye log camera pr bolne ke liye ek garib wali recipe ratt lete he, baki hajaro lakho ki dishes khate he cr wale hotels me.... Camera pr sab bolte he aww i love dal chawal bengan bharta and tinde ki sabzi
In ODISHA we called kanji Bhatt water so testy with garlic flavor 👌🥰
भारत देश के कितने जगहों में अलग अलग नाम से इसको बोला जाता है, बंगाल, ओडिसा, बिहार, झारखंड, मध्यप्रदेश, छत्तीसगढ़, दक्षिण भारत सभी जगहों में इसको खाया जाता है, उत्तर प्रदेश में भी। अलग अलग मौसम में अलग अलग तरीके से किंतु छत्तीसगढ़ एक ऐसा प्रदेश है जहां ये रोज़ नाश्ते में खाया जाने वाला भोजन है। इसको बोरे, बासी के नाम से जाना जाता है। लेबर लोगों का मुख्य भोजन है। दिन भर उनके पेट को ठंडक देता है जब वो मेहनत करते हैं धूप में। खेती किसानी वालों का भी, गांव में तो बहुतायत से खाया जाता है। परंतु एक बात बोलूं जिस तरीके से आप लोग इसको मॉडर्न तरीके से बता रहे हो सुन कर हसी आई क्योंकि हम लोग इसको किसी और नजरों से देखने समझने की कोशिश करते ही नहीं ये रोजमर्रा का हिस्सा है जीवनशैली का। इसको इतना सोचते नहीं यहा पर।
🎉🎉❤❤🙏🏻
How long should we keep this out to ferment?
😂😂😂😂😂 Whatever English you speak, it's only on the ground. Pakhal Bhaat Pani Bhaat. यही नाम है इसकेे हमारे यहाँ😊
I didn’t know that it’s good for the hair? Really . Little ❤from Malaysia
It is new for north indians. Please pronounce Kanchii properly .
All unnecessary accent.
👍 really good
Haha kanchii aree it’s kanji .
How does it taste?
What's Athiya's claim to fame? Rude girl has achieved nothing yet talking over Neetu as if she owns South India.
Coz her father is South Indian lol
In himachal also we eat this whenever we are sick... But we don't do tadka thing.. Raidl or something like that we call it..
আমাগো পান্তা ভাত
It's called Pez in Goa n it is eaten everyday as a mid day meal but without tadka. It's eaten with dry fish or dehydrated prawn curry.
Every body is teaching every one
It is poridge and very good for health ❤❤❤
My nani recipe i love it simple and tasy
Very good for health
I am South not that much oil just little bit only that fry you mix curd also little bit 👌👌😋
In Telangana we call it sadhi annam, to ferment by adding little buttermilk to the rice and water, add sliced onions and salt and have it for breakfast. NO tadka. I love to have it with green chillies lightly fried with salt.
Pazham kanji ayinaanu , which is the most healthy food
Daily early breakfast of our farmers here..but not oil.. only with homemade curd,onion, pickel.... Gut freindly...😊
What is kanji ? And can someone write the exact recipe pl
Pazhamkanjii we call it in Kerala. It’s better with red rice and without spluttering we eat with green chilli shallot and curd
What we do is take the 'sathootham' as we call the kanjee, add slivered madras onions, salt, and a spoonful of raw til oil to it and have it. The first time I had it when I was a little girl, I remember how I felt heat flowing out of my eyes in waves! But since it is made from leftover food of the previous day, we can't have it if we are doing puja, etc., which is almost everyday. So, we seldom have it.
B
Eat it without d tadka add curd and pickle instead then use ur hand to mix it tastes like heaven!!
We andhra pradesh soak stale rice soaked in water overnight and in the fresh up ourselves and sit to eat this soaked rice put little fresh curd if u want for some more taste put a blob of little pickle and eat this watery rice
This might be new for you people but in our region(in Odisha)this is a very very old traditional food. We call it pakhaal bhaat and eat it with some light side dishes(like-saaga bhaja,badi chura,aalu chakta) without adding any spice to it.
What is the brown liquid being added at end, what all is used in the tadka?
Ferment over night rice with water
Add yogurt & salt to it
It’s very tasty best in mornings
easy to digest
summer time it’s best
We the Bengalis called it' panta vat, which is good for hair stomach etc😊
Odisha this is my favourite 🎉😊
Its called palaya soru in tamil, literally translates to old rice. If there is left over rice we will add water and keep it and eat it next morning just with raw onions or some vadagams and pickle
It is aslo staple kerala good