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Photo of Torani Kanji by Alka Jena at BetterButter

Torani Kanji

Alka Jena
10 minutes
Prep Time
30 minutes
Cook Time
6 People
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Torani Kanji ( Fermented rice water and vegetable soup ) is a soupy based dish with a unique sour taste to it which comes from fermentation of the rice water . This authentic Odiya dish is quite popular in Southern part of Odisha. Torani kanji is prepared by Peja (leftover water after boiling rice) and torani (rice water or the liquid juice of pakhala) and then cooked with vegetables.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Orissa
  • Appetizers
  • Healthy

Ingredients Serving: 6

  1. 1 to 2 L - Torani (rice water)
  2. 1 - Radish, cut into round shape
  3. 1/2 Cup - pumpkin pieces
  4. 3 to 4 - Flat beans
  5. 4 to 5 - okra ( cut into inch long pieces)
  6. 5 to 6 - garlic cloves
  7. 2 - Dry red chili
  8. 2 sprigs - Curry leaves
  9. 1/4 tsp - turmeric
  10. 1 tbsp - mustard oil
  11. 3-4 pieces - Ambula ( dried green mango )
  12. 1 tsp - Panch phutan


  1. Collect the excess water after cooking rice. Dilute it with a cup of water. Drop in a piece of ambula in it and cover the vessel with a thin cloth. Let it stand overnight. Collect the rice water again on the next day. Dilute and allow to cool down completely.
  2. Throw away half of the previous day's rice water along with the ambula. Add the fresh lot along with another fresh piece of ambula. Let it stand overnight.
  3. Repeat this process for 3-4 days. Once the torani starts to smell a bit pungent and taste sour, you can proceed to prepare the kanjee.
  4. Wash and cut radish into round shape and okras into long pieces. Wash and chop pumpkin.
  5. Dilute the torani with 2-3 cups water and transfer to a deep pan. Add salt to taste and a bit of turmeric. Bring it to a full boil. (be careful as it tends to rise and come out of the vessel )
  6. Add the chopped vegetables to the torani. Let it boil on a medium flame till all the vegetables are cooked. Check for salt and sourness. If it lacks enough tang, drop in 1-2 pieces of ambula.
  7. Heat the oil in a tempering pan. Once it starts to smoke, reduce heat. Add the broken chilis, Panch Phutana .Quickly follow with the crushed garlic and curry leaves.
  8. Once the garlic turns brown on the edges, pour the contents of the tempering pan over the kanjee.
  9. Let it boil for another 2-3 mins before removing from the flame.Serve hot or at room temperature.

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