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A humble and traditional Bengali comfort food made from leftover rice fermented for 8-12 hours overnight. This cooling, probiotic-rich dish is a summer staple, served with simple yet flavorful sides like onion, chili, and mustard oil.
For 2 servings
Ferment the Rice (8-12 Hours)
Prepare the Accompaniments (5 Minutes)
Assemble and Serve (5 Minutes)
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A humble and traditional Bengali comfort food made from leftover rice fermented for 8-12 hours overnight. This cooling, probiotic-rich dish is a summer staple, served with simple yet flavorful sides like onion, chili, and mustard oil.
This bengali recipe takes 10 minutes to prepare and yields 2 servings. At 385.86 calories per serving with 5.7g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch.
Serve with 'Aloo Sheddho' - a simple mash of boiled potatoes with salt, mustard oil, and chopped green chilies.
A piece of crispy fried fish ('Maach Bhaja'), especially Hilsa (Ilish), is a classic and beloved pairing.
Pair with fried vegetables like 'Begun Bhaja' (pan-fried eggplant slices) or 'Aloo Bhaja' (thinly sliced fried potatoes).
Add a spoonful of tangy mango or chili pickle ('Achar') for an extra layer of flavor.
The natural fermentation process cultivates beneficial bacteria (probiotics) that aid digestion, improve nutrient absorption, and maintain a healthy gut microbiome.
This dish is hydrating and has a significant cooling effect on the body, making it an ideal meal for hot and humid climates to help prevent heat-related illnesses.
Rich in micronutrients and B-vitamins, particularly Vitamin B12, which are synthesized during fermentation. These nutrients help strengthen the immune system and combat fatigue.
The starches in the rice are broken down during fermentation, making the dish very light on the stomach and easy to digest, providing a quick source of energy without feeling heavy.
Poita Bhaat is a traditional, humble Bengali dish made by fermenting leftover cooked rice in water overnight. It is a probiotic-rich, cooling meal especially popular during the hot summer months in Eastern India.
Yes, it is considered very healthy. The fermentation process creates beneficial probiotics, making it excellent for gut health and digestion. It is also hydrating, cooling for the body, and a source of B-vitamins.
A single serving of approximately 1.5 cups contains around 350-400 calories. The majority of calories come from the rice and the mustard oil. The exact count can vary based on the type of rice and the amount of oil used.
This can happen if the rice was not completely cool before soaking, if the container was not clean, or if it was over-fermented in very hot weather. Properly fermented Poita Bhaat should have a pleasant, tangy aroma, not a foul or sour smell.
Traditionally, parboiled rice ('sheddho chaal') is used. However, any variety of leftover white rice will work well for this recipe.
It is highly recommended to consume Poita Bhaat immediately after preparation for the best taste and texture. Storing it can lead to over-fermentation, making it excessively sour.