Dahi Pakhala
A cooling Odia rice dish where cooked rice is lightly fermented in water, then mixed with yogurt and a simple tempering. It is soothing, tangy, and especially welcome on hot days with a side of fried or roasted vegetables.
For 4 servings
- boil · ~20 min
Cook the rice.
1.Add rice and 3 cups water to a pot and bring to a boil.2.Lower the heat, cover, and cook until the rice is soft and the water is absorbed, about 15 to 18 minutes.3.Spread the rice in a wide bowl and let it cool to room temperature.TIPSoft-cooked rice gives Dahi Pakhala its comforting texture, so do not leave the grains too firm. - rest · ~480 min
Soak and lightly ferment the rice.
Pour 2 cups water over the cooled rice, cover loosely, and leave it at room temperature for 8 hours or overnight for a mild fermented taste.
- temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves and cook for 10 seconds until fragrant.TIPKeep the heat moderate so the mustard seeds crackle without burning the curry leaves. - mix · ~3 min
Mix the pakhala.
1.Add yogurt to the soaked rice and stir well.2.Add salt, green chili, ginger, and coriander leaves.3.Pour in the warm tempering and mix gently until everything is evenly combined. - serve
Serve the Dahi Pakhala chilled or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the rice slightly softer than everyday table rice so it loosens easily into the soaking water.
- 2Let the cooked rice cool fully before adding the soaking water, or it can turn overly sour and mushy.
- 3For mild fermentation, keep it in a cool spot and stop at 8 hours; in hot weather, refrigerate sooner.
- 4Whisk the yogurt before mixing so it blends smoothly without small curdled lumps in the pakhala.
- 5Add the tempering while still warm, not smoking hot, so the yogurt stays creamy and does not split.
- 6If the pakhala thickens after chilling, stir in a splash of cold water to bring back its drinkable, soupy texture.
- 7Serve with fried or roasted vegetables on the side for contrast, since the dish itself is soft, cool, and tangy.
Adapt it for your goals.
No-chili
Skip the green chili for a gentler version that keeps the soothing tang and ginger flavor without the heat.
veganVegan
Replace yogurt with plain unsweetened plant yogurt for a dairy-free version that still gives creamy tang.
strong fermentedStrong-fermented
Let the rice soak a little longer in a cool environment for a deeper fermented note loved by fans of traditional pakhala.
low oilLow-oil
Use just a few drops of oil for the tempering; you still get mustard and curry leaf aroma with a lighter finish.
Why this is on our healthy list.
Cooling and Hydrating
The soaked rice and added water make this dish especially refreshing and easy to eat in hot weather.
Gentle on the Stomach
Soft-cooked rice and yogurt create a soothing, simple meal that many people find easy to digest.
Contains Fermented Elements
The lightly fermented rice and yogurt contribute tang and traditional fermented-food character to the dish.
Herb and Spice Benefits
Ginger, curry leaves, coriander, and green chili add aroma and plant compounds along with fresh flavor.
Frequently asked questions
Yes, but the flavor will be milder and less traditional. The overnight soak gives the rice its characteristic gentle tang.
