If you are not using torani and if you have peja, use 1 liter of peja and 1 liter of water. don’t overcook the besans as it may break. Now add the besans (& water as per the need) & keep stiring about another 5 min. Keep on frying the masala for some more time until a reddish brown color is obtained. Reduce the ambula to 1 if your torani is very sour Add Cumin & coriander powder.stir continuously. If you have torani and do not have peja, use 1 liter of torani and 1 liter of water. Reduce the ambula to 1 if your torani is very sour Moreover, Nua Odisha has yet to grow their social media reach, as it’s relatively low at the moment: 10 Twitter mentions and 7 Google+ votes. It is intertwined with the cultural identity of Odisha, and has evolved over a long period of time to acquire a uniqueness of its own. is a moderately popular website with approximately 131K visitors monthly, according to Alexa, which gave it an ordinary traffic rank. The culinary tradition of Odisha is centuries old. If you have torani and peja, use 1 liter of torani, ½ liter of peja and ½ liter of water. Latest Odisha News, Events, Tourism, Odisha Jobs, Odia Recipes. Torani lends a sour flvaour while peja (leftover water from cooking rice) is used for thickening the kanji. May be this kanji is a result of that cultural interaction. The trade not only helped in economic development but also led to greater socio-cultural assimilation of the whole region. I reconciled to thinking that Odisha had trade relations with a lot of South Asian countries like Java, Bali, Borneo, Sumatra, Cambodia, Indonesia, Malaysia etc and with South Asian countries like Sri Lanka, Myanmar, Maldives etc. The similarities are uncanny and very hard to believe that it arose independently in these places. And this question came to my mind even then, how did my humble reach Kanji reach Vietnam? Or did it come to Odisha from there. Any way, I decided to go with the Conjee only to find myself surprised and delighted to have found comfort food so far away from home. It must be 4 am and very hard for me to take a decision. When I was returning from Vietnam, I was asked in my return flight if I wanted to eat shrimp Conjee or a chicken sandwich. I wonder how different forms of kanji is eaten in so many different parts of the eastern world- Myanmar, China, Cambodia, Taiwan, Indonesia, japan, Sri Lanka, Vietnam etc. If you’ve ever had torani, you would know how it has a distinct sour and sharp taste- the quintessential umami flavor. 
The old torani would help in the process of fermentation. Water would be changed every day retaining a small amount of the old torani. I remember my maā (grandmother) or khudi (aunt) would keep a designated earthen pot at home to make and store torani. The highlight of this dish is the torani paani (fermented rice water) which gives it a unique umami flavour. It is finished with a strong tadka of garlic, mustard, curry leaves and red chillies.
Odisha kanji – Odia dish made with different root vegetables and tubers (pumpkin, radish, brinjal, arbi, leafy vegetables like spinach/ amaranth/drumstick leaves) cooked with fermented rice water called torani, broken rice, peja (leftover starch water) and ambula (dried mango).
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