Kanjika (Indian functional food, also abbreviated asKanji), is a dish, originating from theIndian subcontinent, in whichlactic fermentation is the terminal step infood processing; it is suitable forvegans as it is prepared from raw material of plant origin and devoid of dairy product. This is a sour liquid produced from acetousfermentation of powderedrice and dried rice flakes (habala pethi).
Kanjika-satwa is a dried kanjika. Kanjika may be prepared usingbarley ormillet in place of rice. Sometimesbamboo leaves are added along withradish in the fermentation mixture. Friedlentil balls (Urid wada) are also combined with Kanjika. This dish is known as Kanjiwada.[1]
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