Egg Pitika with Poita Bhaat

Ingredients

• 2 cup Cooked Rice (Leftover and completely cooled)
• 2.5 cup Water (For soaking and fermenting)
• 0.75 tsp Salt (Adjust to taste)
• 1 medium Onion (Thinly sliced)
• 2 pcs Green Chili (Finely chopped or slit)
• 2 tbsp Mustard Oil (Essential for authentic flavor)
• 2 pcs Lime Wedge (Optional, for serving)

Instructions

1. 1

   Ferment the Rice (8-12 Hours)

   • Take the completely cooled leftover rice in a clean earthen pot, ceramic, or glass bowl. Avoid using metal containers.
   • Pour enough water to submerge the rice completely, with about 1 inch of water above the rice level.
   • Cover the bowl loosely with a lid or a cloth and let it sit at room temperature to ferment overnight, or for at least 8-12 hours.
2. 2

   Prepare the Accompaniments (5 Minutes)

   • The next morning, check the rice. The water, now called 'torani', should be slightly cloudy and have a pleasant, tangy aroma. This indicates successful fermentation.
   • Thinly slice the onion and finely chop or slit the green chilies.
3. 3

   Assemble and Serve (5 Minutes)

   • Using clean hands or the back of a spoon, gently mash the fermented rice in its water.
   • Add salt, the sliced onions, and chopped green chilies to the bowl.
   • Drizzle the mustard oil over the top and mix everything together gently.
   • Ladle the Poita Bhaat into serving bowls and serve immediately with a lime wedge on the side.