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A humble yet deeply satisfying Bengali comfort food made from fermented rice. It's a cooling summer meal, traditionally served with an array of simple sides like fried fish, mashed potatoes, onions, and chilies. Perfect for hot days, this dish is a testament to the simple, rustic flavors of Bengal.
For 4 servings
Prepare the Rice for Fermentation
Soak and Ferment Overnight
Season the Fermented Rice
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A humble yet deeply satisfying Bengali comfort food made from fermented rice. It's a cooling summer meal, traditionally served with an array of simple sides like fried fish, mashed potatoes, onions, and chilies. Perfect for hot days, this dish is a testament to the simple, rustic flavors of Bengal.
This bengali recipe takes 10 minutes to prepare and yields 4 servings. At 492.09 calories per serving with 7.84g of protein, it's a beginner-friendly recipe perfect for lunch or brunch.
Assemble and Serve
For a quicker meal, mix 'Aloo Bhorta' (spicy mashed potatoes) directly into the Poita Bhat before serving instead of having it on the side.
Serve with various Bengali pickles ('achar') like mango or chili pickle, or with 'Shukno Lanka Bhaja' (pan-fried dry red chilies) for extra heat and flavor.
The natural fermentation process populates the rice with beneficial bacteria (probiotics), which aid digestion, improve gut flora, and boost overall immunity.
Consumed primarily in summer, Poita Bhat has a natural cooling effect on the body, helping to prevent heat stroke and dehydration. The fermented water (torani) is especially hydrating.
Fermentation increases the bioavailability of micronutrients. Poita Bhat is a good source of B-vitamins, including Vitamin B12, which is essential for nerve function and energy production.
The fermentation process breaks down the carbohydrates in the rice, making it much lighter and easier to digest compared to regular cooked rice. It's gentle on the stomach.
Poita Bhat is a traditional Bengali dish made from leftover rice that is soaked in water and left to ferment overnight. It's a humble, cooling meal, especially popular in rural areas and during the summer, served with simple sides.
Yes, it is considered very healthy. The fermentation process creates probiotics, which are beneficial for gut health. It's also rich in B-vitamins, particularly B12, which is rare in plant-based foods. It's light, easily digestible, and hydrating.
A typical serving of Poita Bhat (about 1.5 cups) without heavy side dishes contains approximately 300-350 calories. The calories mainly come from the rice, with a small amount from the mustard oil.
While you can, it's not traditional. Leftover rice, especially parboiled rice, has the right texture and starch content for optimal fermentation. Freshly cooked rice can become too mushy.
The rice should have a pleasant, slightly sour or tangy aroma, similar to yogurt. The water (torani) will be slightly cloudy. If it smells overly sour, alcoholic, or unpleasant, it may have over-fermented and should be discarded.
Classic accompaniments include 'Aloo Bhorta' (spicy mashed potatoes), 'Maach Bhaja' (fried fish), 'Begun Bhaja' (fried eggplant), fried dry red chilies, pickles ('achar'), and raw onions.