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Ingredients Method Notes

Ingredients
  

  • 1 cup Kanki/broken rice
  • 1 teaspoon soda-bi-carb
  • 4 tablespoons roasted sesame seeds
  • 1/2 cup coriander very finely chopped
  • 5-6 green chillies crushed well ( you may reduce the amount of chillies if you do not like it very spicy)
  • salt to taste
  • 7 cups water
  • 5-6 tablespoons groundnut oil

Method
 

  1. Wash the Kanki till water runs clear.
  2. Place a large patila/dutch oven type casserole on flame.
  3. Add 7 cups of water, salt and soda-bi-carb to it.
  4. Add the washed Kanki to the water.
  5. Give it all a good stir and allow it to cook.
  6. Once the grains are almost cooked and most of the water has reduced add the chopped coriander, chilly paste and sesame seeds and mix well.
  7. At this point turn the flame to simmer and slide a griddle under the pan.
  8. Cover the pan and allow the Kanki to cook on very gentle heat, this is called ‘sijhava-devu’ where the grains cook on bare minimum heat, for a further 10 minutes or until the grains have become waxy when you press them between fingers and the consistency is like one you see in the picture.
  9. Serve piping hot with a generous drizzle of groundnut oil once served.
  10. Enjoy with some fried or roasted rice papads.

Notes

Slow cooking it for the last 10 minutes is a must, do not avoid the step. This helps in making the Kothmir Marcha Ni Kanki really creamy.
No water has to be skimmed out. The Kanki will swell up and absorb all the water. In fact that is the real consistency we should be aiming for. It does not have to be dry.
The roasted sesame seeds provide that slight bite to the dish.