Sunday, 24 February 2019

Akki Ganji - Rice Porridge
Rice Ganji or Akki Ganji, the light Porridge, light on the tummy and extremely healthy, is one of my favorite healthy dishes.

I love this ganji because it's devoid of any heavy spices yet sings on your palate. Ganjis are generally prepared using rava - sooji, ragi or broken rice. But rice ganji is light yet filling. Unlike other ganjis which are generally prepared when one is down with an upset stomach or fever, I prepare this ganji on days when I want to avoid spicy food, yet want to eat something healthy and delicious. Many of you may know that this rice ganji is generally prepared in the temples on the dwadashi day morning food since after starving on the ekadashi day, this works lightly on the empty tummy and brings back the system from starving day to full meals day.

So go ahead and enjoy this delicious ganji. It takes minimum preparation time and is cooked in minutes.

Preparation Time : 2 minutes
Cooking Time :  15 minutes

Ingredients :

 ( serves 2 )

Rice.                    1 cup
Ghee                   1 table spoon
Jeera                   1 teaspoon
Grated coconut 1 table spoon
Asafoetida         1 pinch
Finely cut ginger pieces 1/4 teaspoon
Curry leaves     6
Coriander leaves a few
Salt to taste

Procedure :

This can be prepared directly on the stove in a vessel but as it requires constant monitoring by keeping on mixing it so that it doesn't get burnt, I make this in cooker.

  • Wash the rice thoroughly.
  • Add water at the ratio of 1 : 8, that is for one cup of rice you add 8 cups of water.
  • Add the finely cut ginger pieces. I prefer adding finely cut pieces and not the grated ones because it tastes great when you bite those mildly hot and sweet ginger in the porridge.
  • Mix the grated coconut, 1/2 teaspoon jeera, 1/2 tablespoon ghee, coriander and curry leaves and salt.
  • Cook the ganji in the cooker for 5 whistles. Before switching off, let it simmer for a few minutes in low heat and then switch off the gas.
  • In a thick bottomed kadai heat the other 1/2 tablespoon ghee, add jeera and asafoetida and mix the ganji.
  • Adjust by adding the water and salt according to your taste and liking.
  • Serve hot with ghee, lemon pickle or gojju.

Rava Pongal