Pakhala is a beloved traditional dish from Odisha, especially cherished during the hot summer months as a refreshing alternative to regular rice and dal meals. Made by fermenting cooked rice in water, this simple yet nourishing dish has a pleasantly tangy flavor and natural cooling properties that help the body stay hydrated in warm weather. Rich in potassium, Pakhala helps maintain electrolyte balance, while the fermentation process enhances its nutritional value by increasing iron availability and introducing beneficial probiotics. It also boosts resistant starch content, which supports healthy digestion, promotes gut health, and may help manage cholesterol levels, making Pakhala both a comforting and wholesome summer staple.
Odisha’s Pakhala Bhata (Odia Fermented Rice)
Description
Pakhala is a beloved traditional dish from Odisha, especially cherished during the hot summer months as a refreshing alternative to regular rice and dal meals. Made by fermenting cooked rice in water, this simple yet nourishing dish has a pleasantly tangy flavor and natural cooling properties that help the body stay hydrated in warm weather. Rich in potassium, Pakhala helps maintain electrolyte balance, while the fermentation process enhances its nutritional value by increasing iron availability and introducing beneficial probiotics. It also boosts resistant starch content, which supports healthy digestion, promotes gut health, and may help manage cholesterol levels, making Pakhala both a comforting and wholesome summer staple.
Ingredients
Instructions
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Rice Preparation
In a large thick bottom pot, bring water to a boil. Drain the rice and add to the water in the pot. Cover and simmer for 10-12 minutes, or until the rice is soft. Test by crushing a few grains between your finger and thumb. The rice should be softer than table rice . Drain the water through a strainer. Let the rice cool completely to room temperature.
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Fermentation
Transfer the rice to a clay pot or any large non-reactive bowl (glass or ceramic is fine). Add enough water to cover the rice and by 1-2 cm . Gently stir in the curd. Cover with muslin or cheesecloth and leave to ferment for 10-12 hours or till the water is cloudy. When the pakhala is ready, a few stray bubbles also pop up in the water and the rice gives off a sweet-sour smell.
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Final Step
Add the cumin, chile, ginger, cilantro, and onion. Squeeze the lemon juice in, season with salt, and serve with sides like sautéed greens, mashed veggies, or fried fish. To save any leftovers, drain the water, replenish with fresh water, and cover and leave in the cool, dark place. Do not refrigerate and consume it the next day. Alternatively, you can save 1 cup of the fermented water and refrigerate in a glass bottle for up to a week to use it as a starter for the next batch of pakhala. The starter also deepens the flavor of the pakhala.
