Millet Ganji: A Fermented Porridge From Tamil Nadu

Ganji, also known as Kanji or Nombu Kanji (in Tamil), is a simple, flavorful porridge recipe that is light and soft on the stomach. During Iftar, this is frequently prepared. In Andhra Pradesh, the majority of the time, fine semolina and minced mutton are used to make Ramadan Ganji. Since it is made with raw rice, shallots, and cumin, ganji is known as kanji in Kerala.  

Not only in Andhra, but also in Orissa and Bengal, this is frequently consumed in the early morning hours. Regional variations exist in the preparation. Compared to Idli or Dosas, this is much healthier. It's useful all year long, not just in the summer, and especially for people with gas problems. In order to avoid the negative effects of spicy food and oil, it is best to consume it for a few weeks. It provides cooling to the body and can be consumed in the morning and evening to prevent numerous illnesses. Despite being aware of its advantages, individuals just switch to Idli, Dosa, and Pooris as a matter of habit. It is still produced every summer in the Andhra region. Using this Ganji Annam, farmers could work continuously from dawn till dusk without becoming weary. While they work outside all day, the Ganji Annam actually shields them from sunstroke. 

Banyard millet (Samak rice)

Here is a simple millet ganji recipe 


½ cup Millet, (Barnyard Millet) 

{soaked in water for 3-4 hours) 

6 cups Water or Vegetable stock 

1 Onion, sliced 

1 Tomato, chopped 

2 Green chilies, roughly chopped 

½ tbsp. Ginger-Garlic paste 

¼ tbsp. Garam Masala 


1 ½ tbsp. Oil or Ghee 

15 fresh Mint Leaves 

10-12 sprigs fresh Coriander leaves, roughly chopped 

For garnish 

Roasted Chivda  

Lemon wedges 


In a pan, heat oil and cook sliced onions until they are transparent. Add the chopped green chilies and tomatoes now. Cook the tomatoes until they are soft. Fry the ginger-garlic paste until a raw smell is released. Add the mint and coriander leaves now. Cook until the leaves begin to wilt. Continue to boil after adding 6 cups of water or stock. Boil until the consistency is just 2/3 of what it was. Garam masala and salt are optional. Add the soaked millet once the water has reached a rolling boil. Mix thoroughly and cook for 10 minutes on low heat. Turn off the flame after stirring. Serve hot. Stir thoroughly, then serve with pickles, sliced onions, or green chilies.