Скачать или смотреть No Oil, No Spices Probiotic Kanji | Fermented Rice for Gut Health | Palaya Soru Ancient Recipe

Revive your gut with this ancient South Indian recipe — no oil, no spices, just pure probiotic power.
This fermented rice Kanji, also known as Palaya Soru, is one of the oldest naturally cooling recipes known to promote gut healing, improve digestion, and support hydration in tropical climates.

Made from just leftover rice, water, curd, and a few natural flavorings, this no-cook dish is the original electrolyte-packed, gut-soothing meal — ideal for hot weather, fasting recovery, or post-antibiotic healing.

Ingredients:

Leftover Cooked Rice – 1 to 2 cups
Water – enough to soak (overnight fermentation)
Green Chilli – 2 (crushed)
Curd – 1½ cups (preferably homemade or full-fat)
Salt – ⅓ tsp (or to taste)
Onion – ½ (finely chopped)
Coriander Leaves – handful (chopped)
Pickle – optional (as a side)

How to Make Gut-Friendly Fermented Rice Kanji?

1️⃣ Soak leftover rice in enough water overnight. Cover and leave at room temp.
2️⃣ Next morning, gently mash the rice + water mixture. Add crushed green chillies.
3️⃣ In a blender, whisk together curd + salt until smooth and watery.
4️⃣ Pour curd mixture into the fermented rice. Stir to combine.
5️⃣ Serve with chopped onions, coriander, and optional pickle on the side.
6️⃣ No reheating, no cooking — best served cool or room temperature.

Why You’ll Love This Recipe?

✔️ Naturally probiotic – great for gut flora
✔️ Zero oil, zero masala – clean & minimal
✔️ Ancient Tamil food culture preserved
✔️ Ideal for detox, digestion, and fasting
✔️ Budget-friendly & made from leftovers
✔️ Helps reduce body heat in hot climates

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📢 Disclaimer: This video is intended for informational purposes only. Always ensure rice is fully cooked before fermentation. If you are immunocompromised or on special diets, consult a doctor before consuming fermented foods.