What You Need to Know
Kanji is prepared by soaking rice in water and fermenting it with a natural yeast culture, involving starch hydrolysis, protein denaturation, and lipid oxidation.
Steps
- 1.
Kanji Vada (Rajasthan): Fermentation creates digestive enzymes that break down lentil dumplings
- 2.
Punjabi Kanji (Punjab): Black carrot fermentation produces probiotic-rich winter tonic
- 3.
Kerala Kanji (Kerala): Fermented rice base for medicinal porridge during monsoon season
The Science
Primary Reaction
Starch hydrolysis