Why did my yogurt split after mixing?

The tempering was likely too hot or the rice was still warm. Cool the rice completely and add only warm, not smoking, tempering.

Should Dahi Pakhala be served cold or at room temperature?

Either works well. Chilled pakhala is especially refreshing in hot weather, while room temperature gives a softer, fuller flavor.

How sour should the fermented rice be?

It should taste lightly tangy, not sharply sour. If your kitchen is very warm, reduce the soaking time to avoid over-fermentation.

Can I store leftover Dahi Pakhala?

Yes, refrigerate it and eat it within a day for the best taste and texture. Stir before serving, as the rice may settle and thicken.

What kind of rice works best for this dish?

Short-grain or parboiled rice works best because it cooks soft and gives the comforting, slightly loose texture pakhala needs.

Home / Recipes / odia / Dahi Pakhala

odiaEasyvegetariangluten freenut free

Dahi Pakhala

RATING

4.6/5(92)

TASTE SCORE

6/10

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.

PREP

10m

COOK

20m

SERVES

1 KATORI

213 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the rice slightly softer than everyday table rice so it loosens easily into the soaking water.
2
Let the cooked rice cool fully before adding the soaking water, or it can turn overly sour and mushy.
3
For mild fermentation, keep it in a cool spot and stop at 8 hours; in hot weather, refrigerate sooner.
4
Whisk the yogurt before mixing so it blends smoothly without small curdled lumps in the pakhala.
5
Add the tempering while still warm, not smoking hot, so the yogurt stays creamy and does not split.
6
If the pakhala thickens after chilling, stir in a splash of cold water to bring back its drinkable, soupy texture.
7
Serve with fried or roasted vegetables on the side for contrast, since the dish itself is soft, cool, and tangy.