Kanji is a rice water based dish traditionally prepared in the Indian states of Odisha, Andhra Pradesh, Tamil Nadu and Kerala, served warm with soup, curry, curd or green vegetables depending on preparation. In Odisha it carries religious significance, forming part of the fifty six sacred food offerings to the Hindu deity Jagannath at the Puri temple, and it is offered to the goddess Sathi during the Odia festival of Kanji Anla Osha. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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In Cuisine
Source Kanji (food) (Wikipedia)
Uses Ingredient
Source Kanji (food) (Wikipedia)
Source Kanji (food) (Wikipedia)
Source Kanji (food) (Wikipedia)
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Source Kanji (food) (Wikipedia)
Sources
1. Kanji (food) (Wikipedia)
Introduction
It is one of the Chappan Bhog (56 food items also known as Mahaprasad) offered to the Hindu god Jagannath of Puri as part of the last meal of the day (known as Badaw Singhara Bhogaw).
In Cuisine: Indian Cuisine, lead paragraph
Kānji is a rice water based dish traditionally prepared in Indian states including Orissa, Andhra Pradesh, Tamil Nadu and Kerala.
Uses Ingredient: Rice, Infobox: main_ingredient
Rice water, curd, green vegetables
Uses Ingredient: Water, Infobox: main_ingredient
Rice water, curd, green vegetables
Uses Ingredient: Vegetable, Infobox: main_ingredient
Rice water, curd, green vegetables
View the Source2. Kanji (food) (Wikidata)
P495 (country of origin): IndiaQuote, P495 (country of origin): India
India
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