Kanjika (Indian functional food, also abbreviated as Kanji), is a dish in which lactic fermentation is the terminal step in food processing; it is suitable for vegans as it is prepared from raw material of plant origin and devoid of dairy product.
Kanjika-satwa is a dried kanjika. Kanjika may be prepared using barley or millet in place of rice. Sometimes bamboo leaves are added along with radish in the fermentation mixture. Fried lentil balls (Urid wada) are also combined with Kanjika. This dish is known as Kanjiwada.