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<p>Date formats</p> <p><b>New page</b></p><div>{{Use dmy dates|date=August 2019}}<br /> &#039;&#039;&#039;Kanjika&#039;&#039;&#039; (Indian functional food, also abbreviated as &#039;&#039;&#039;Kanji&#039;&#039;&#039;), is a dish, originating from the [[Indian subcontinent]], in which [[lactic fermentation]] is the terminal step in [[food processing]]; it is suitable for [[vegans]] as it is prepared from raw material of plant origin and devoid of dairy product. This is a sour liquid produced from acetous [[fermentation]] of powdered [[rice]] and dried rice flakes (habala pethi).<br /> <br /> Kanjika-satwa is a dried kanjika. Kanjika may be prepared using [[barley]] or [[millet]] in place of rice. Sometimes [[bamboo]] leaves are added along with [[radish]] in the fermentation mixture. Fried [[lentil]] balls (Urid wada) are also combined with Kanjika. This dish is known as Kanjiwada.&lt;ref&gt;Dr. K. M. Nadkarni&#039;s Indian Materia medica, Volume 2. Popular Prakashan, 1994 - Medicine, Ayurvedic - 968 pages. {{ISBN|8171541437}}, {{ISBN|9788171541430}}&lt;/ref&gt;<br /> <br /> ==References==<br /> {{Reflist}}<br /> <br /> [[Category:Indian drinks]]<br /> <br /> <br /> {{india-cuisine-stub}}</div>

>Rich Farmbrough