Ganji Anna or Akki Ganji is basically rice porridge cooked in coconut milk,and is an everyday breakfast dish in Udupi, Mangalore.It is very easy to make, healthy and easily digestible.
Can be had as light dinner as well.
1 cup Rice.
1/2 cup Moong dal.
1 cup thick Coconut Milk.
1 tbs Ghee for tempering.
1 tsp Jeera.
1/4 tsp Asafoetida.
1/2 tsp Black Pepper Corns.
2 Red Chillies.
1 sprig Curry Leaves.
1/2 tsp Haldi Powder.
Salt to taste
Wash rice and dal together and soak for half an hour,now add 5 cups of water to it and pressure cook on medium heat for 4-5 whistles.
Once done, mash it well.
Meanwhile, you can extract coconut milk by grinding coconut with ½ cup warm water.
Squeeze it through a metal strainer to get coconut milk or you can use ready to use coconut milk from tetra pack.
Add coconut milk,haldi powder and salt to the mashed rice.
Adjust the consistency as per your need using hot water.
Slightly heat the kanji in medium flame.
In a pan heat ghee,add jeera, asafoetida,curry leaves, pepper corns,cloves and red chillies…add this tempering to the rice mixture,mixed well and serve hot.
Tip– In some recipes instead of Coconut milk grated coconut is added.Traditionally in this recipe haldi powder is not added….but I have added it as I like the pale yellow colour of this dish.