South Indian Annam Ganji Is Perfect Dish To Cool You Down During Summer

Annam Ganji Recipe: While annam ganji or rice kanji is popular in the Southern region, you will also get its equivalent in the Eastern regions of India - panta bhaat and pakahala.

Annam ganji is usually consumed as breakfast in the morning

Highlights

Ganji annam is South Indian fermented rice, usually eaten for breakfast.
It works as natural probiotic, cooling you down during the summer season.
Ganji annam recipe inside.

Summer season can be overwhelming at times. The scorching heat from the early hours of the day often creates an imbalance in your body and leads to weakness, loss of appetite, and more. Do you too feel like eating nothing throughout the day during the summer? Are you someone who skips meals during this time of the year? If yes, then we might be able to help you. The idea is to start your day with something light and cooling. It will not only set the tone but also keep your body temperature under control. A mere search on the internet will bring forth a pool of recipes to try, but here we got you something unique that is regional, earthy, and unique in its way. The dish is called annam ganji (or rice kanji).

Also Read: Five Reasons Why You Should Never Skip Breakfast

What Is Annam Ganji? Is It Similar To Bengali Panta Bhaat Or Odia Pakhala?

Annam Ganji is basically rice, fermented and mixed with curd. It is a traditional South Indian summer recipe, usually consumed early in the morning. Annam Ganji works as a natural probiotic that not only helps regulate your digestion but also keeps the body cool, preventing sunstroke while working outdoors for longer hours.

While annam ganji or rice kanji is popular in the Southern region, you will also get its equivalent in the Eastern regions of India - panta bhaat and pakahala. Both are fermented rice like ganji, but if you look into the preparation and process of eating, there are some basic differences between the three.

Panta bhaat is usually consumed with aloo chokha, dried chilli, lemon wedge, and salt, pakhala has different variations to it - some enjoy it with jeera temper, some like mixing it with curd, with an accompaniment of various side dishes. Annam ganji, on the other hand, is mixed with curd or buttermilk and served with onion and pickle.

Also Read: The Breakfast Hero: Mixed Veg Raita For A Nutrient-Fueled Morning!

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