Fermented Rice | Porridge Rice | Ganji Annam

Softly Cooked Rice augmented with Plain Buttermilk, Ajwain, Onion and Green Chillies has many Health benefits and keeps us away from many diseases.

This is popularly consumed early in the morning not only in Andhra but also in Orissa and Bengal. The preparation changes from region to region. This has more health benefits than Idli or Dosas.

Not only in Summer, it is beneficial to those who are suffering from gas issues. It is ideal to have it for a few weeks to keep away the ill effects of spicy food and oil. You can consume it in the morning and evening and stay away from many ailments and also gives cooling to the body

Though people are aware of its benefits, they just shift to Idli,dosa and pooris as a matter of routine. In Andhra region, it is made every summer even today. Farmers used to have this Ganji Annam and work from morning to evening without fatigue. The Ganji Annam, in fact, protected them from sunstroke while they worked outdoors all day long.

This is ideal for persons who have fever, Gas problems, Diabetes and BP. It is also beneficial for kids.

Once upon a time, people used to cook Rice in vessels and remove excess water and use it for consumption. .Nowadays, Rice is cooked in Cookers with no excess water. I am giving you tips for both methods of cooking.

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Fermented Rice | Porridge Rice | Ganji Annam



  1. I used Polished Rice but you can use it washed and soaked for 2-3 hours. I put 1:6 water and removed excess water and used it.

Clay Pot:

  1. It will have additional benefits if cooked in a Clay pot. You can use other vessels if not available.


  1. If you soak Onion in the Curd rice at night time it will lose its pungent taste and taste good.
  2. Cut bigger pieces, otherwise it will get mixed up with the Rice and smell strong.

Green Chillies:

  1. You can add 1-2 Green Chillies if you want some spice instead of a bland taste.


  1. I used 2 pinches of it for the quantity I made.This gives ideal flavour to the Rice.

Other Method:

  1. In Godavari District, it is made in the same procedure but they add Lemon or lime tree leaves. It gives a good fragrance to the Rice in the morning.

Fermented Rice | Porridge Rice | Ganji Annam - Recipe Video

Fermented Rice | Porridge Rice | Ganji Annam

Summer Recipes | vegetarian
  • Prep Time 5 mins
  • Cook Time 25 mins
  • Resting Time 12 hrs
  • Total Time 12 hrs 30 mins
  • Servings 4


  • 1 cup Rice (185 gm)
  • 4 cups Water (1 Liter)
  • 2 cups Butter milk (1/2 Liter)
  • 2 Pinches Ajawan
  • Salt -Required
  • 1 Onion
  • 2 Green Chilli
  • 1/2 liter Water


  1. Cook the Washed and soaked Rice with 1:4 water till it becomes very soft and remove the excess water from it. (If you are cooking exclusively only for Ganji Rice then do not remove the excess water and follow the same procedure).
  2. If you are cooking Millets, soak them for at least 3-4 hours. Cook with 1:6-8 cups of water and remove excess water from it after cooking.
  3. Add the Buttermilk to the cold Rice and add all the other ingredients to it. Cover it with a lid and leave it overnight to make it sour.
  4. Mix well the next day, and consume it with Pickle or cut Onions or Green Chillies.

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  • S
    Sushil Kumar Rachuri
    Recipe Rating:
    What a wonder food. WAH! Amazing taste. I will make it every day
  • M
    Sshould I leave ganji annam in fridge or outside for fermenting overnight..?
Fermented Rice | Porridge Rice | Ganji Annam