Kanji (Kaanji)


Kaanji is ideally a broth that is obtained by boiling grains like rice. It is very easy-to-digest and often recommended during recovery to overcome debility. It can be had as breakfast or supper. It is highly nutritious as it extracts all the goodness of the grains. It can be made sweet or savoury. The recipe can be modified based on the requirements for particular doshas.

Good for Vata and Pitta

Prep Time: 5 Minutes
Total Time: 60 Minutes
Serves: 4 person


  • ½ cup of basmati rice (preferably broken rice. Other varieties of rice like masoori or ambemohar can be used)
  • ¼ cup of moong dal (split green gram, dehusked)
  • 5 cups of water
  • ½ T ghee
  • 1 t salt (preferably himalayn salt)
  • Freshly ground black pepper


  1. Wash the rice and dal and drain the water
  2. Place the rice and dal in a pot. Add water and boil.
  3. After reaching the boiling point, reduce the heat to very low and let it simmer for 1 hour.
  4. Stir in the ghee and season with salt and pepper.
  5. Serve hot

Serving suggestions

This kanji can be had year around for all seasons.
You can vegetables during the simmering process to incorporate fiber

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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