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A humble yet incredibly refreshing Odia dish of cooked rice soaked in water, often lightly fermented with yogurt. This traditional cooling meal is a staple in Odisha, especially during hot summers, and is believed to prevent heatstroke. It is typically served with an array of simple side dishes.
Prepare the Rice Base (2 minutes)
Add Flavorings and Ferment (3 minutes + 4-8 hours resting time)
Prepare the Tempering (Tadka) (3 minutes)
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A humble yet incredibly refreshing Odia dish of cooked rice soaked in water, often lightly fermented with yogurt. This traditional cooling meal is a staple in Odisha, especially during hot summers, and is believed to prevent heatstroke. It is typically served with an array of simple side dishes.
This odia recipe takes 15 minutes to prepare and yields 4 servings. At 367.31 calories per serving with 8.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve (2 minutes)
For a non-fermented version, mix freshly cooked (and cooled) rice with water, salt, and a squeeze of lemon juice. Add the tempering and serve immediately.
This is the most traditional version. Simply soak cooked rice in water and let it ferment overnight without curd. Add salt, chilies, and other flavorings in the morning before serving.
Add a few cloves of crushed garlic to the tempering along with the other spices for a pungent, aromatic twist.
Stir in a handful of chopped fresh mint and coriander leaves just before serving for a burst of herbal freshness.
With its high water content, Pakhala Bhata is exceptionally hydrating and helps in maintaining the body's temperature, making it an ideal meal to combat summer heat and prevent heatstroke.
The light fermentation process, especially when made with curd, introduces beneficial probiotics. These microorganisms support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Soaking and fermenting rice breaks down complex carbohydrates, making it much lighter on the digestive system compared to regular rice dishes. It's an excellent meal for recovery or when you desire something simple.
As a carbohydrate-rich meal, it provides a steady source of energy. However, its light and cooling nature prevents the lethargy and sleepiness often associated with heavy meals.
Pakhala Bhata is a traditional Odia dish made from cooked rice that is washed or soaked in water. This version, known as Dahi Pakhala, includes curd (yogurt) for a slight fermentation and tangy flavor. It's a popular summer meal known for its cooling properties.
Yes, Pakhala Bhata is considered very healthy. It is hydrating, easy to digest, and the fermentation process introduces probiotics that are beneficial for gut health. It's a light meal that provides energy without feeling heavy.
A typical serving of Pakhala Bhata (around 540g) contains approximately 250-300 calories. The calorie count can vary based on the amount of rice and curd used, and does not include the side dishes.
Absolutely. The most traditional version, Basi Pakhala, is made by simply fermenting rice in water overnight without any curd. You can add a squeeze of lemon juice for tanginess if you prefer.
Pakhala is best enjoyed with a variety of simple side dishes called 'bhaja' (fries) and 'chura' (crushed items). Popular choices include Aloo Bhaja (fried potato), Baigana Bhaja (fried eggplant), Badi Chura (crushed sun-dried lentil dumplings), Saga Bhaja (fried leafy greens), and Macha Bhaja (fried fish).
The sourness comes from fermentation. If your Pakhala is too sour, it likely fermented for too long, especially in a warm environment. To control this, reduce the fermentation time, use less curd, or let it ferment in the refrigerator for a slower, milder process.