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'''Kanjika''' (Indian functional food, also abbreviated as '''Kanji'''), 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 />
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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.<ref>Dr. K. M. Nadkarni's Indian Materia medica, Volume 2. Popular Prakashan, 1994 - Medicine, Ayurvedic - 968 pages. {{ISBN|8171541437}}, {{ISBN|9788171541430}}</ref><br />
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==References==<br />
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[[Category:Indian drinks]]<br />
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