You’ve probably heard all the buzz about kombucha—trendy, fizzy, fermented, and gut-friendly. But we’ve our very own desi version of a fermented super-drink long before kombucha became cool.
Say hello to Kanji — India’s tangy, probiotic-rich drink that many of us grew up sipping without realizing just how ahead of the curve our grandparents were. They boost immunity, aid digestion, ferment well in humidity, and offer a refreshing, gut-friendly drink when seasonal illnesses rise.
In this blog, I’m sharing not only what kanji is, but also 7 gut-friendly kanji recipes from across India that are easy to make and hard to forget.
What Is Kanji?
Kanji is a traditional Indian fermented drink made by soaking vegetables or grains in spiced water and letting it ferment naturally under the sun. It’s tangy, bold, slightly salty and packed with gut-loving bacteria—just like kombucha, but in a flavor palette that's truly our own.
If you grew up in North India, you might remember drinking a deep pink beetroot-carrot kanji during Holi season. In the South, you may have tasted warm, comforting versions like ragi kanji or ulundhu kanji, more like thin porridges than drinks, but equally good for the gut.
For many of us, kanji was just something dadi made when the seasons changed. But today, science is catching up—fermented drinks like kanji are known to boost digestion, support gut health and help our bodies cope with seasonal transitions.
Why Is Kanji So Good for You?
- Rich in probiotics
2. Cooling and hydrating
3. Vegan and natural
4. Easily digestible
5. Part of traditional fasting or healing routines
Here are 7 kanji recipes from different Indian regions
1. Beetroot-Carrot Kanji
This one’s a classic North India’s Spring Special.
Harshit Dhall
Tip: The leftover veggies can be eaten like a tangy pickle!
Here are more beetroot carrot kanji
2. Ragi Kanji
A South Indian staple. It’s cooling, high in calcium, and keeps you full for hours.
Jyothi Sri Pappu
Tip: Mix ragi flour with water and stir continuously while boiling to avoid lumps.
3. Rice Kanji (Simple, Soothing, and Light)
This humble porridge is made by cooking rice in plenty of water until it breaks down. It’s often served plain with a pinch of salt or paired with curd or buttermilk. Ideal for when your stomach needs a break.
Manisha Sampat
Here are more Rice Kanji recipes
4. Ulundhu Kanji
Made from urad dal, this kanji is rich in iron and protein. Traditionally given to new mothers in Tamil Nadu, it's believed to improve strength and bone health.
Hari Priya
5. Thari Kanji
This creamy, light drink made with semolina (rava) is served during Iftar in Kerala. It’s smooth, mildly sweet, and incredibly soothing after a day of fasting.
Rafeena Majid
6. Kanji Water (The Immunity Shot)
If you're short on time, try this quick fermented kanji water. Let it rest overnight and enjoy a shot daily to boost your digestion and immunity. Best served slightly warm in the morning.
Ratna Lalwani
Also Try:
Subhalaxmi Samantaray
7. Mixed Vegetable Kanji
Got leftover carrot peels, radish ends, or beetroot bits? Don’t throw them out. Soak them in mustard-spiced water, let it ferment, and you’ve got yourself a sustainable and tasty fermented kanji drink.
Uthra R
Tips for Making Kanji at Home
- Always use a clean glass or ceramic jar — avoid metal
- Sunlight speeds up fermentation, but a warm indoor spot can also work
- Fermentation Tip:
If you're getting strong sunlight, kanji usually ferments in 1–2 days.
On cloudy or cooler days, give it 4–5 days for that perfect tangy flavor. - Taste each day — when it’s tangy enough, move it to the fridge
- Use boiled and cooled water to avoid contamination
So the next time you're tempted to reach for something fizzy or probiotic in a store, remember you can make Kanji at home.
Try one of these recipes this week. Your gut (and your grandmother) will appreciate it.
Did your family make kanji in a special way? or Got your own twist on the recipe? SHARE with us!
Q1. Is kanji the same as kombucha?
A: No. While both are fermented and probiotic-rich, kanji is made with vegetables or grains, while kombucha is made with tea and a SCOBY.
Q2. How long does kanji take to ferment?
A: Typically 2–3 days in sunlight. Warmer weather may speed up the process. Once it’s tangy, you can refrigerate it.
Q3. Can I store kanji in the fridge?
A: Yes! Once fermented, store it in a glass bottle in the fridge. It stays fresh for up to 4–5 days.
Q4. Is kanji good for gut health?
A: Absolutely. Kanji is packed with natural probiotics that help with digestion, gut health and immunity.
Q5. Can kids or elderly people drink kanji?
A: Yes, in small amounts. It’s natural and safe, but introduce it slowly, especially if someone isn’t used to fermented foods.
Q6. What vegetables or grains can I use in kanji?
A: Common ones include beetroot, carrots, rice, urad dal, ragi, and even semolina (rava). Each region in India has its own version.