AI-generated image
Kanji payar for toddlers
Red rice gruel for toddlers
12m+ · Soft Kerala red-rice kanji with a mild coconut green gram, mashed together
Kanji and payar, rice gruel with a dry dish of green gram, is Kerala's oldest comfort meal, eaten for dinner in homes across Kottayam and Palakkad and at simple roadside kanji kadas on rainy monsoon evenings. For toddlers from 12 months the matta rice is cooked until it bursts into a creamy porridge, and the cherupayar is steamed soft and finished with a little coconut and cumin instead of chilli, then the two are mashed together. Skip the usual pickle and pappadam. It contains coconut; there is no milk, gluten, egg, nuts or soya, and it is vegan. Chef's tip: soak both the rice and the gram overnight; it halves the cooking time and makes them far softer.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Baby & toddler safety
- Age: from 12 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
For the kanji
- 3 ½ oz Kerala red matta ricesoaked overnight
- 4 ¼ cups water
For the payar
- 2 ⅛ oz whole green gram (moong)soaked overnight
- 1 ¼ cups water
- 1 tsp coconut oil
- 1 shallotvery finely chopped
- ¼ tsp cumin seedslightly crushed
- 2 tbsp fresh grated coconut
- 4 curry leaves (optional)removed before serving
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Drain 3 ½ oz Kerala red matta rice and put it in a heavy pan with 4 ¼ cups water. Bring to the boil, then simmer half-covered on a low heat for 40–45 minutes, stirring now and then, until the grains have split and the liquid is creamy. Top up with hot water if it gets thick.
45 minStep 2: Meanwhile drain 2 ⅛ oz whole green gram (moong) and simmer in 1 ¼ cups water for 25–30 minutes, until each bean squashes easily between your fingers. Drain off any extra water.
30 minStep 3: Heat 1 tsp coconut oil in a small pan over a medium heat, add 1 shallot, ¼ tsp cumin seeds and the curry leaves if using, and cook gently for 2 minutes until the shallot is soft but not brown.
2 minStep 4: Add the cooked gram and 2 tbsp fresh grated coconut and stir for 1 minute until hot through. Fish out the curry leaves.
1 minStep 5: Common mistake: serving the beans whole. Whole green gram skins are tough for small children; mash the payar with the back of a spoon until the skins break up.
Step 6: Ladle some kanji into a bowl, add a spoonful of payar and mash together to a soft, spoonable porridge. Cool to warm before serving. Adults can add salt, pickle and chilli to their own bowls.
Step 7: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Kanji thickens in the fridge; loosen it with boiled water Reheat only once, until piping hot all the way through, then let it cool to warm before serving.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 34 g
- Fat
- 3 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kanji payar for toddlers take?
- About 55 minutes in total: 10 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of kerala red matta rice?
- Any long-grain rice, same amount.
- What can I use instead of whole green gram (moong)?
- Any whole pulse, such as moth beans or chickpeas (for sprouting; times vary).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
