Tangalanna | Shelen Sheeth |Fermented Rice

This traditional, simple and humble breakfast option is made from fermented rice and is a powerhouse of nutrition. Rich in iron, magnesium, potassium, calcium, vitamins B6 & B12 and probiotics that keep your gut healthy & strong.

Course Breakfast

Cuisine Indian

Keyword Fermented Rice, Tangalanna

Prep Time 8

Cook Time 5

Total Time 8 5

Servings people

Calories 489kcal

Author Shireen Sequeira

Ingredients

4 cups leftover rice
2-3 cups drinking water
salt to taste optional
For tempering:
1/2 tablespoon coconut oil
1/2 teaspoon mustard seeds
1-2 green chillies chopped
4-5 cloves of garlic crushed or chopped
5-6 curry leaves

Instructions

Transfer the leftover rice in a pot, preferably an earthen cooking pot. Pour the drinking water till it all the rice is immersed in it (rice should be completely covered by the water)
Cover with a lid or tie a muslin cloth on the mouth of the pot and keep it for 8 hours or overnight in a cool place of your kitchen. Do not refrigerate as the rice needs to ferment naturally at room temperature.
Next morning you will notice that the water has become slightly cloudy. You can strain and reserve this nutrient rich water or serve some of it along with the rice. The rice can be eaten plain or mashed, sprinkled with some salt (unless there is adequate salt in the rice). You can serve it along with some vegetable or pickle or papad or you can temper (season) it as follows
To temper, heat the coconut oil in a small pan and add the mustard seeds. When they stop spluttering, add the green chillies and fry them till translucent, then add the garlic and the curry leaves and fry till the garlic turns golden. Pour the seasoning over a serving of the rice. Serve with pickle and yogurt (serving suggestion). Mix well and eat.

Notes

Many households in Mangalore have the habit of discarding the water in which the rice was immersed. They then bring the rice to a rolling boil before serving it with any leftover curry, a piece of dried fish or a serving of sautéed vegetables, pickle or papad. However since the water is rich in nutrients it can be consumed along with the rice too. Do ensure that you do not let the rice soaked in humid temperature for too long or it will begin to froth have a foul smell.

Nutrition