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A traditional Odia summer comfort food made with fermented rice, yogurt, and a simple tempering. This cooling, soupy rice dish is incredibly refreshing and light on the stomach, perfect for hot days.
For 4 servings
Cook the rice: Wash the rice thoroughly under running water until the water runs clear. Cook the rice with 3 cups of water in a pot or pressure cooker until soft. Once cooked, spread the rice on a plate or wide bowl and let it cool down completely to room temperature. This can take about 30-40 minutes.
Soak and ferment the rice: Transfer the completely cooled rice to a large earthen pot or a glass bowl. Add 4 cups of water. The rice should be fully submerged. Cover the bowl and let it rest at room temperature for at least 4 hours, or up to 8 hours (overnight) for a more pronounced tangy flavor.
Prepare the yogurt mixture: In a separate bowl, whisk the yogurt until it is smooth and free of lumps. Add the grated ginger, chopped green chilies, and salt to the yogurt. Mix everything well.
Combine everything: Gently pour the yogurt mixture into the bowl with the fermented rice and water. Mix gently to combine. If using, add the finely chopped cucumber now. You can mash some of the rice grains with the back of a spoon for a more traditional texture.
Make the tempering (Chhunka): Heat ghee or oil in a small pan over medium heat. Add the mustard seeds and let them splutter, which should take about 30 seconds. Add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for another 30 seconds until the leaves are crisp. Finally, add the asafoetida (hing), give it a quick stir, and immediately turn off the heat.
Finish and serve: Pour the hot tempering directly over the Dahi Pakhala mixture and mix well. Garnish with fresh chopped coriander leaves. Chill in the refrigerator for at least 30 minutes before serving. Dahi Pakhala is best enjoyed cold with sides like fried vegetables (bhaja), mashed potatoes (aloo bharta), or fried fish.
A traditional Odia summer comfort food made with fermented rice, yogurt, and a simple tempering. This cooling, soupy rice dish is incredibly refreshing and light on the stomach, perfect for hot days.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 353.33 calories per serving with 11.01g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Use a plant-based yogurt like coconut or cashew yogurt and replace ghee with a neutral oil for the tempering.
Omit the ginger. You can add a pinch more asafoetida (hing) for flavor and use chopped cucumber or tomato instead.
To make it instantly, skip the fermentation step. Just mix cooled cooked rice with water and the yogurt mixture, then add the tempering and serve immediately.
Skip the green chilies or use a very small amount. Ensure the rice is slightly mashed to make it easier for kids to eat.
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