Kerala Style Kanji Payar Recipe

Kanji Payar Recipe is comfort food of Kerala. This simple easy to digest dish is loaded with vitamins. Serve whenever you are craving for simple soulful food.

Yeleena Thomas
Kerala Style Kanji Payar Recipe
20204 ratings.

Kanji Payar Recipe is comfort food of Kerala. It is healthy, tasty and simple. Kanji is rice gruel and it is had hot with green gram (moong) thoran and papad. It is easily digestible hence it is recommended food during sickness or when you have a stomach upset. Green gram is a super food for weight loss and is loaded with vitamins. The papad can be deep fried or roasted on low flame. This recipe calls for no oil at all.

Serve Kanji Payar with Tomato Garlic Chutney Recipe or Kerala Vendakka Thoran and Elai Vadam Recipe

If you like this recipe, you can also try other rice recipes such as

  1. Lemon Rice
  2. Pudina Rice
  3. Jeera Rice


Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M


2 Servings


  • 1 cup Red matta rice
  • 1 cup Green Moong Dal (Whole)
  • 1/2 cup Fresh coconut , grated
  • 2 cloves Garlic
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chilli , finely chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 sprig Curry leaves
  • Salt , to taste
  • 4 Papad

How to make Kerala Style Kanji Payar Recipe

  1. To begin making the Kanji Payar Recipe, wash and add rice and salt to a pressure cooker along with 4 cups of water.

  2. Pressure cook for 6 -7 whistle on high heat and lower the heat and cook for 15 minutes. After 15 minutes turn off the heat. Let the pressure release naturally and then open the pressure cooker. Add more water if required to adjust the consistency of the rice Kanji.

To make the Payar Thoran
  1. Add the green gram in pressure cooker with 2 cups of water and salt.

  2. Pressure cook for 4-5 whistles and turn off the heat.

  3. Once the pressure is released cook off the excess water if any.

  4. In a blender add coconut, garlic, cumin seeds, green chilly, turmeric and blend. The mixture should be coarse.

  5. Add the coconut mixture and curry leaves to the cooked green gram and mix well. 

  6. Roast the papad on low flame.

  7. To serve the Kanji Payar transfer the hot boiled rice to a serving bowl or a plate. Add some ghee to the rice Kanji if you like. Check the salt and adjust to suit your taste. Serve the Payar and papad on the side and enjoy.

  8. Serve Kanji Payar with Tomato Garlic Chutney Recipe or Kerala Vendakka Thoran and Elai Vadam Recipe