Name: Poita Bhat
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 cup Cooked Rice (Leftover from the previous day, preferably parboiled rice (siddha chal)); 4 cup Water (Or as needed to submerge the rice); 1 tsp Salt (Or to taste); 1 large Onion (Thinly sliced, for serving); 4 whole Green Chili (For serving); 4 tbsp Mustard Oil (For drizzling); 1 whole Lime (Cut into wedges, for serving (optional))

Popularity

1.8

Cool and gut-friendly Poita Bhat – a refreshing, energy-giving meal, perfect for a light and healthy start!

Nutrition per Serving

488

Calories

Protein

79g

Carbs

15g

Fat

low-fat low-cholesterol low-phosphorus low-potassium

Recipes in this Meal

1. Poita Bhat

A humble yet deeply satisfying Bengali comfort food made from fermented rice. It's a cooling summer meal, traditionally served with an array of simple sides like fried fish, mashed potatoes, onions, and chilies. Perfect for hot days, this dish is a testament to the simple, rustic flavors of Bengal.

Prep10 min

Cook0 min

Ferment600 min

Servings4

Serving size: 1 serving

488cal

8gprotein

79gcarbs

Ingredients

6 cup Cooked Rice (Leftover from the previous day, preferably parboiled rice (siddha chal))
4 cup Water (Or as needed to submerge the rice)
1 tsp Salt (Or to taste)
1 large Onion (Thinly sliced, for serving)
4 whole Green Chili (For serving)
4 tbsp Mustard Oil (For drizzling)
1 whole Lime (Cut into wedges, for serving (optional))

Instructions

1
Prepare the Rice for Fermentation
- Take the leftover cooked rice and place it in a large earthen pot (matir hari) or a glass bowl. Ensure the rice has completely cooled to room temperature.

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About Poita Bhat

Cool and gut-friendly Poita Bhat – a refreshing, energy-giving meal, perfect for a light and healthy start!

This assamese dish is perfect for breakfast or snack. With 487.93 calories and 7.65g of protein per serving, it's a low-fat, low-cholesterol, low-phosphorus, low-potassium option for your meal plan.

15gfat

Gently break up any large clumps with your clean hands.

Soak and Ferment Overnight

Pour enough water over the rice to submerge it by at least 1-2 inches.
Cover the pot loosely with a lid or a clean muslin cloth to allow for air circulation.
Let it sit at room temperature for 8-12 hours, or overnight. In hot, humid weather, 8 hours is sufficient, while it may take longer in cooler climates.
The rice is perfectly fermented when it has a pleasant, slightly tangy aroma.

Season the Fermented Rice

Once fermented, gently mash the rice with your fingertips or the back of a spoon to slightly break it down.
Add salt to taste and mix it well into the rice and its fermented water (known as 'torani').

Assemble and Serve

Ladle the Poita Bhat along with its 'torani' into individual serving bowls.
Serve immediately, topped with thinly sliced raw onions, a whole green chili, and a generous drizzle of pungent mustard oil.
Offer lime wedges on the side for squeezing over, and serve with your choice of traditional accompaniments like Aloo Bhorta (mashed potatoes) or Maach Bhaja (fried fish).

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