Origin and Cultural Significance—
Ever wondered why Odisha’s beloved fermented rice water dish is called Kanji? Or where did it come from?
Let’s dive in!
The Story Behind Pakhala Kanji! 🌾✨
“Rooted in Odia language, the name ‘Pakhala Kanji’combines two distinct words”
✅ “Pakhala” —fermented rice soaked in water, known for its cooling properties.
✅ ”Kanji” —A tangy, gut-friendly broth traditionally simmered with mustard seeds, Vegetables or lentils.
✅Basi Pakhala: ‘Basi’ as in Stale.
The idea of fermented rice dishes dates back over 2000 years in Eastern India. Ancient texts, such as the Charaka Samhita, one of Ayurveda’s foundational texts, mention rice-soaked water as a cooling, gut-friendly food. In Odisha, this age-old wisdom transformed into Pakhala Bhata (rice with water) and Kanji Pakhala. Traditionally, it was a clever way to prevent leftover rice from spoiling in the humid coastal heat, but it also turned out to be a natural probiotic and electrolyte-rich summer remedy.
A Dish Steeped in Tradition & Community Bonding—
A 2,000-Year-Old Tradition!
Pakhala Kanji is not just a dish but a tradition. It is especially popular in the Summer months, and religious facts relish this humble dish, reaffirming its bond with tradition and sustainability by celebrating ‘Pakhala Dibasa’ every year on March 20th.
It is believed that before refrigeration existed, farmers and labourers relied on this dish for sustenance, as it was easy to prepare, preserved well, and provided essential hydration during the hot and humid summers.
In many Odia households, the leftover starch water (Torani) from soaked rice was not wasted but allowed to ferment naturally. Over time, this evolved into Kanji, a sour and mildly spiced broth that complemented rice, making it a wholesome meal.
How to Make Pakhala Kanji at Home—
Equipment Needed:
✔️ Earthen Pot (Optional): Traditionally known to enhance fermentation and preserve the food’s natural coolness
✔️ Cooking Pot/Kadai: For boiling rice and preparing Kanji.
✔️ Strainer/Colander: To separate rice from starch water if needed.
✔️ Wooden/Steel Ladle: For stirring and mixing.
✔️ Fermentation Jar or Bowl: To store and ferment the rice water.
✔️ Clay or steel serving bowls are traditionally used to impart a natural, earthy flavour to food
✔️ Lid or Muslin Cloth: To cover the fermentation jar, allowing airflow while preventing contamination.
Ingredients:
🍚Cooked Rice – 1 cup (preferably aged rice for better fermentation)
💧Water – 3-4 cups (for soaking and fermentation)
🧂Salt – To taste
🟡Mustard Seeds (Rai) – 1 tsp (lightly crushed, adds tangy flavour)
🌶Dry Red Chillies – 1-2 (for mild spiciness)
🧑🍳Ginger (Grated/Crushed) – 1 tsp (aids digestion)
🟠Turmeric Powder – ¼ tsp (optional, for colour and antibacterial properties)
Optional Ingredients (for Variations & Taste)–
🌶Green Chillies – 1-2 (chopped, for extra heat)
🍃 Curry Leaves – 4-5 leaves (for aroma and digestion benefits)
🥄Lentils (Urad Dal & Chana Dal) – 1 tsp (lightly roasted for crunch)
🎍Fermented Bamboo Shoots or 🥭Raw Mango Slices – Small pieces (for extra sourness)
🟤Cumin Seeds (Jeera) – ½ tsp (lightly roasted and crushed)
🍽 Step-by-Step Cooking Instructions—
Cooking the Rice:
• Wash 1 cup of rice thoroughly and cook with 3 cups of water until soft.
• Allow it to cool slightly without draining the starch water.
Fermenting the Rice Water (Torani):
• Transfer the cooked rice and its water into a clay pot or deep bowl.
• Add 1 to 2 cups of water, depending on your desired consistency, along with a pinch of salt.
• Cover with a muslin cloth or lid and let it ferment for 8-12 hours at room temperature.
Preparing the Kanji (Seasoned Fermented Rice Water):
• Lightly crush 1 tsp mustard seeds.
• Heat 1 teaspoon of mustard oil in a pan.
• Add:
- 1 tsp mustard seeds
- 1-2 dry red chillies (broken)
- 1 tsp grated ginger
- ½ tsp roasted cumin seeds
- 1-2 chopped green chillies (optional)
- A few curry leaves
• Sauté briefly, then add the fermented rice water mixture.
Simmering & Final Touches:
• Stir everything together and simmer on a low flame for 5 minutes, letting the flavours meld beautifully.
• Season with salt as needed, then turn off the flame.
Serving Pakhala Kanji:
• Let it cool slightly before serving.
• Enjoy roasted or fried vegetables and a side of green chillies or lemon wedges.
🌸 Optional Add-ons:
- Pakhala Kanji (starchy rice water from boiling rice) can be used instead of plain water for extra flavour and fermentation.
🌿 Best Pairings & Variations–
🌾 Traditional Pairings:
✔️ Saag Bhaja (Stir-fried Greens)
✔️ Badi Chura (Crushed Sun-dried Lentil Dumplings)
✔️ Fried or Roasted Vegetables (Brinjal, Potatoes, Pointed Gourd)
✔️ Aloo Bharta (Mashed Potatoes with Mustard Oil)
🥗 Protein-Rich Sides:
✔️ Chhena Poda (Smoked Cottage Cheese Dessert)
✔️ Besara Dal (Mustard-Flavoured Lentils)
🌶 Pickles & Condiments:
✔️ Mango or Lime Pickle
✔️ Green Chillies & Garlic in Mustard Oil
Storage & Leftover Tips—
Short-Term Storage (Up to 24 Hours)
- Keep Pakhala Kanji at room temperature if consuming within a day. The fermentation will continue, making it tangier over time.
- If the weather is too hot, transfer it to a cool, shaded area to slow down excessive souring.
Refrigeration (1-2 Days)
- Refrigerate Pakhala Kanji in a clay pot (matka), or use a sealed glass or stainless steel container to maintain its freshness.
- Refrigeration will slow down fermentation, preserving the mild tanginess. If stored for more than 24 hours, reheat slightly before consuming or add fresh water to balance the sourness.
Long-Term Storage (Up to a Week)
- If you want to store Kanji for a longer time, separate the rice from the fermented water (Torani). Keep both in separate airtight containers in the fridge.
- Before serving, mix the stored Torani with freshly cooked or leftover rice for a fresher taste.
Reheat only once, if needed—repeated heating may reduce probiotic benefits.
Freezing (Not Recommended)
Avoid freezing Pakhala Kanji—doing so can compromise its texture and halt the fermentation process, reducing its probiotic value.
Nutritional Benefits of Pakhala Kanji—
- Gut Health Booster – Fermented probiotics improve digestion.
- Cooling & Hydrating – Prevents heatstroke and dehydration.
- Rich in Vitamins & Minerals – Provides iron, calcium, and B-complex vitamins.
- Aids Weight Management – Low-calorie, high-fibre meal keeps you full.
- Supports natural detoxification – Aids in the removal of harmful substances from the body.
- Regulates Blood Sugar Levels – Fermented rice has a lower glycemic index.
- Supports Heart Health – Low cholesterol, rich in potassium.
A Timeless Dish of Odisha—
Pakhala Kanji is not just food—it is a piece of Odisha’s history, passed down through generations. Its simple ingredients, sustainable preparation, and probiotic goodness make it a must-try for anyone seeking Odisha’s traditional wisdom.
The next time you relish a bowl of Pakhala Kanji, remember—you are not just tasting a dish, but partaking in a centuries-old tradition of mindful nourishment.
🍲 Cool & Comforting: Explore More Pakhala Kanji Delights!
Pakhala Kanji is not just refreshing; it is a treasure trove of traditional Odia flavours!
Try these unique variations to elevate your culinary journey:
Mitha Kanji – A mildly sweet fermented rice water dish, perfect for summer days.
Bada Kanji – A tangy, probiotic-rich fermented rice drink paired with fried lentil dumplings.
Macha Kanji – A nourishing fish-infused version, bringing a wholesome seafood twist.
Chingudi Kanji – A delectable mix of prawns and fermented rice, bursting with coastal flavours.
Dahi Kanji – A creamy, probiotic-rich version with curd, balancing taste and gut health.
Gahama Kanji – A traditional rustic variety, known for its deep flavours and earthy goodness.
Kancha Amba Kanji – A tangy delight infused with raw mango, ideal for the summer heat.
Mustard Kanji – A spicy and pungent version, enhanced with mustard paste and local spices.
Gajjar Kanji – A vibrant, nutrient-rich fermented drink featuring carrots and rice.
Jeera Kanji – A simple yet aromatic variation with the goodness of cumin for digestion.
Fresh flavours coming soon… stay with us!
Click on the links above to explore these refreshing Kanji variations! Which one is your favourite? Let us know in the comments. 😊