Quick, simple and easy to make Oats Ganji | Oats Kanji is iftar special recipe during Ramadan. In south India, every house has its own ganji recipe. During fasting days of Ramadan, people prepare and serve ganji in mosque too. Ganji is light soup with porridge consistency. This is mildly spicy and calls for ingredients which are easily available at home.
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About This Recipe
Oats Ganji or Oats Kanji is savory oats porridge with soup consistency. The ingredients for making ganji are simple. Oats, onion, tomato, garam masala, green chillies, ginger-garlic paste coriander leaves and mint leaves are main ingredients.
Hearty and hydrating soups and porridges play an important role during Ramadan fasting. After a day long fast, soups like oats ganji, semolina ganji, etc; are warm, comforting and gentle on tummy.
In most of the houses and even in mosques, mildly spicy and aromatic ganji is iftar special soup recipe. Preparation of ganji is easy and takes less than 10 minutes to prepare for four people.
The good thing about oats ganji is, if you chop the veggies, trim the herbs and keep them ready, you can make this in no time. Ganji is crowd-pleasing recipe.
Generally, the ganji we prepare in iftar during Ramadan is topped with kara boondi and lemon slices. Instead of kara boondi, you can serve ganji with sev too.
Oats ganji recipe is highly customizable. You can add veggies or mince of chicken or mutton and make this ganji extra flavorsome. Apart from this, you can add chicken or vegetable stock instead of water.
Ganji or Kanji
Both ganji and kanji are same with just little difference in the ingredients. Actually, ganji is Telugu word for starch. The water we drain after cooking the rice is normally called ganji. In earlier days, people use to make a creamy and tasty soup with that water. The water which we get by draining the cooked rice is said to contain healing properties.
The ganji prepared with the drained water (from rice) is mostly relished in the morning during hot summer months. This ganji helps in improving digestion, relieves constipation and helps in keeping the body cool.
Similarly, kanji is Tamil, Kannada and Malayalam word for ganji. There is a slight difference in the making process of ganji or kanji in South India states.
Nombu Kanji | Nombu Ganji
Nombu means fasting. Ganji or Kanji prepared during fasting days is given the name Nombu Kanji or Ganji. Talking about the difference between ganji and kanji,
In Andhra and Telangana regions, fine semolina (bombay rava | upma rava) is the main ingredient in preparing iftar ganji.
In Karnataka, Kerala and Tamil Nadu, jeera rice or broken rice or rice rava is the main ingredients in preparing nombu kanji.
Apart from this coconut milk and some times yellow moong dal are other main ingredients in kanji which makes it different from ganji.
In Telangana and in some places in Andhra, mutton mince (keema) is added to ganji to bring meaty taste and to increase the nutrition value of ganji.
Oats Gaji Ingredients
Oats – Healthful and naturally gluten-free. I prefer using quick cooking oats. I add oats to water and leave them to soak till I cut onions and tomatoes. By soaking oats, they turn soft and creamy on cooking.
Onion – Finely chop onions add texture and flavour.
Tomato – Adds tangy taste and color.
Oil | Ghee – For sautéing, we use oil or ghee. I prefer using vegetable oil.
Herbs – Mint and coriander leaves add freshness, taste and flavour to ganji.
Ginger-Garlic Paste – Adds flavor and taste.
Garam Masala – Adds aroma, heat and flavour.
Lemon Juice – Brings tangy taste in ganji.
Oats Ganji Variations
Oats ganji is simple soup of porridge consistency. To make this extra nutritious and tasty, you can try adding,
- soup cubes
- chicken broth or stock
- vegetable broth or stock
- mixed vegetables like green peas, carrots, beans, etc;
- chicken or mutton mince
If using chicken or mutton mince, thoroughly wash the mince and pressure cook until tender. Use the water in which you pressure cooked minced. This will serve as stock.
If using vegetables, wash them thoroughly and cut into small pieces. Broil or steam the veggies to lessen the cooking time.
Why Should I Try This Oats Ganji Recipe?
Apart from being simple and easy to make, oats ganji recipe is,
- nutritious
- hydrating
- comforting
- vegan
- good for weight loss
- best for lactating mothers
- perfect for iftar
- helps in controlling blood pressure and diabetic friendly
Recommended,
Oats Ganji | Oats Kanji Recipe
Oats Ganji | Oats Kanji is mildly spicy, nutritious and comforting soup or light meal recipe. Oats ganji is my take on classic ganji (kanji) recipe which is often made during Ramadan.
Ingredients
- ¾ cup Oats, I used Quaker Oats
- 6 cups Water/Veg stock
- 1 Onion, sliced
- 1 Tomato, chopped
- 2 Green chilies, roughly chopped
- ½ tbsp. Ginger-Garlic paste
- ½ tbsp.Garam Masala
- Salt
- 1 ½ tbsp. Oil | Ghee
- 15 fresh Mint Leaves
- 10-12 sprigs fresh Coriander leaves, roughly chopped
For Garnish
- 150 g Kara Boondi
- 4 Lemon wedges
Instructions
How To Make Oats Ganji | Kanji
- Heat a pan and dry roast oats for 1-2 minutes on low flame. Remove and soak oats in enough water.
- Add oil to a heavy bottom saucepan. When the oil is warm add sliced onions. Fry onions on medium flame.
- When the onions turn translucent add chopped tomatoes and chopped green chilies.
- When tomatoes turn mushy, add in ginger-garlic paste and fry till raw smell wafts.
- Now add mint leaves and coriander leaves. Fry till leaves starts to wilt.
- Now add 6 cups of water/stock and continue to boil. Boil until the consistency is reduced to ⅔. Add in salt and garam masala.
- Add in roasted oats by stirring continuously. On medium flame cook covered for 4-5 minutes.
- Stir and turn off the flame. Serve warm by topping with crunchy and spicy kara boondi and lemon wedges.
- Add love to make oats ganji taste 'Yummy'.
Notes
By roasting oats, oats turn crisper and bring a delicate nutty taste in ganji. You can completely skip this step.
Can I Store Leftover Ganji?
Yes, you can store leftover ganji in a clean and dry moisture free container. Place the container in fridge. Stays good for a day..
Re-heat and serve hot.
Store ganji, before adding lemon juice and boondi. If you add boondi and store, then boondi will turn soggy and lemon juice may turn ganji slightly bitter in taste.
Can I Make Ganji In Advance?
Yes, you can make ganji 4-5 hours before the time and keep. Just re-heat it and serve.
If you wan to make ganji for crowd, then prepare vegetables, stock, ginger-garlic paste and garam masala in advance.
If these things are readily available at home, then you can make ganji in no time.
Prepare everything mentioned in the recipe above and do not add oats. Cover with lid and set aside.
At the time of serving, heat the mixture, when it comes to boil, add oats and cook for 4-5 minutes and tada...ganji is ready to serve.
Remember, once ganji starts to cool down, it starts to thicken.
Adjust consistency by adding water and salt.
How To Serve Oats Ganji
Carefully, pour the ganji in serving plates or bowl. Top it with kara boondi (savory boondi) and serve hot with lemon slices.
Or you can drizzle few drops of lemon juice, minced coriander leaves and mint leaves on top and serve.
I prefer serving boondi, ganji and lemon wedges (slices) in different bowls. People can add according to their choice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 388mgCarbohydrates: 37gFiber: 10gSugar: 6gProtein: 7g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Rafeeda - The Big Sweet Tooth says
Isn’t it such a coincidence that I post the sweet one just when you post a savory one! 🙂 This is a lovely kanji, so full of flavors… Must try it during one of these days…
Mohammad Basha says
why kara boondi…it spoils all the taste
Lubna Karim says
It will not spoil but enhance the taste of Ganji…do try it…
Shanaz says
Such a warm and comforting dish to break the fast with.