Fermented Rice | Ganji Annam | Chaddannam – Porridge Rice

Fermented Rice Recipe | Ganji Annam | Chaddannam – Porridge Rice with detailed photo and video recipe. A traditional healthy morning breakfast recipe made with rice, curd, and natural fermenting ingredients. It serves as a natural probiotic to improve the gut health and digestion. The recipe is traditionally prepared in South India, particularly in Andhra cuisine, but it is widely embraced across all states of India.

Fermented Rice Recipe | Ganji Annam | Chaddannam – Porridge Rice with step-by-step photo and video recipe. Rice-based recipes are a common meal in South India supplying the required calories for morning. It is typically prepared with basic spices and served with accompaniments like chutney and pickles. However, there are some traditional rice recipes without much spice and ganji annam or chaddannam is one such recipe.

As I explained earlier, porridge rice or ganji recipe is a common morning breakfast in South India. It is commonly made with rice and rice starchy water with basic spices in it. However, the traditional Andhra cuisine has a slightly different way of making this. In this recipe, the rice, yogurt (curd), and water are soaked overnight. In other words, the rice is fermented with yogurt and hence rested for good bacteria to grow. In addition, onion dice and chilies are also added while soaking. This helps to add a basic taste to it. In my hometown, we soak rice in just plain water overnight. Next day morning it can be mixed with salt and served with a pickle for additional taste.

Furthermore, some more related and additional tips, suggestions, and variants to fermented rice recipes. Firstly, use common rice variants like Sona Masuri, Ponni rice, or any small-grain rice for this recipe. These generally have more starch when compared to premium basmati rice and hence avoid it. Secondly, avoid using sour yogurt or curd when soaking it. Due to overnight soaking it would eventually turn sour and hence using soar yogurt in the first step can make it worse. Lastly, the best part of this recipe is its simplicity and use of basic ingredients. Hence do not add fancy ingredients to make it premium and it may lose its core taste.

Finally, I request you to check my other related Rice Recipes Collection with this post of Fermented Rice Recipe. It mainly includes my other related recipes like Dill Pulao Recipe, Curd Rice Recipe, Corn Pulao Recipe, Veg Biryani Recipe, Paneer Fried Rice Recipe with Secret Sauce – Street Style, Bisi Bele Bath Recipe with Homemade Masala, Khichdi Recipe 2 Ways, Masale Bhat Recipe, Veg Pulao Recipe, Onion Rice Recipe. Further to these, I would also like to highlight my other related recipe categories like,

• Breakfast Recipes
• Snacks Recipes
• Pulao Recipes

Video Recipe:

Recipe Card for Fermented Rice:

How to make Fermented Rice with step-by-step photos

1. Firstly, in a clay pot take 2 cup leftover rice and break lumps with your hand. Make sure to prepare this at night, and have the ganji for morning breakfast.
   
2. Now add 1 cup hot water, 1 cup milk and mix well.
   
3. When the mixture is slightly warm, add ½ tsp curd and mix well.
   
4. Top with ½ onion, 3 chilli and cover.
   
5. Allow to ferment overnight or at least 8 hours.
   
6. The next morning, the curd has set well. Mix gently and the fermented curd rice is ready to serve.
   
7. Do not forget to add salt and pickles while serving Ganji Annam or Chaddannam.
   

Notes:

• Firstly, you can add rice water in place of hot water for a rich flavour.
• Also, do not make the ganji with just milk as it thickens once the curd is set.
• Additionally, adding onion and chilli, makes the Ganji Annam flavourful.
• Finally, Chaddannam or Fermented Curd Rice Recipe tastes great with pickles.