Pakhala Bhat
The Ultimate Cooldown Rice! Orissa's Fermented Chilled Rice Danced by Lactic Acid Bacteria
Description
A traditional Odisha fermented rice dish, soaking cooked rice in water overnight to ferment, seasoned with yogurt and spices.
Restaurants serving Pakhala Bhat
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Plain yogurt
- Mustard seeds
- Curry leaves
- Dried red chili
- Ginger
- Mustard oil
- Salt
- Water
Instructions
- Soak cooked rice in water and leave overnight at room temperature for light fermentation.
- Drain some water and mix with plain yogurt, salt, and crushed ginger.
- Fry mustard seeds, curry leaves, and dried red chilies in mustard oil, pour over the rice, and serve chilled.
Learn more Spice, substitutes, tips
Key spices
Savory mustard seeds and curry leaf flavor
Substitutes at Japanese supermarkets
(Irreplaceable due to unique fermentation)
Pairing
Bhaja(fried veg)、Fish fry
Trivia
[Hardcore] March 20th is celebrated as 'Pakhala Day', reflecting its status as an Odia identity. Fermentation enhances mineral absorption, ancient wisdom to prevent heatstroke.
Eating tips & etiquette
[Unique Eating] Mix rice by crushing with fingertips and shovel it down along with the sour fermented water (Torani)!
Allergen
Dairy