Gallery

IMG_1019

Indian Vegetarian Lunch Featured

Pakhala Bhata

An authentic recipe for traditional Odia Pakhala Bhata, highlighting its refreshing qualities, probiotic benefits, and simple preparation.

Level Easy Prep 10 min Cook 20 min Servings 4 Score 4.9/10

Ready in

30 min

Makes 4 servings

Prep 10m

Cook 20m

Level Easy

About this recipe

An authentic recipe for traditional Odia Pakhala Bhata, highlighting its refreshing qualities, probiotic benefits, and simple preparation.

A classic Odia fermented rice dish renowned for keeping the body cool and energized during summer.

Instructions

Cook white rice and let it cool down to room temperature.
Add water to the cooked rice in a bowl, covering it completely. Allow it to sit for a few hours or overnight for light fermentation.
Add salt to taste and stir gently.
Heat mustard oil in a small pan, add mustard seeds, dried red chilies, green chilies, and curry leaves to make the tempering (tadka).
Pour the tempering over the rice and water mixture.
Garnish with fresh chopped coriander leaves and serve chilled with traditional accompaniments.

Nutrition

Calories 180

Protein 3g

Carbs 36g

Fat 3g

Fiber 1g

Sugar 1g

Sodium 300mg

Serving Size 1 serving

Cooking Timeline

Prep 10 min

Cook 20 min

Total 30 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.5
Presentation 9.0
Nutrition 9.0
Value 9.5
Instructions 9.5
Ingredients 9.2
Time Accuracy 9.5
Difficulty 9.5
Would Make Again 9.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An iconic, deeply refreshing traditional dish that offers incredible cooling relief and probiotic benefits.

Pros

Highly cooling for hot weather
Easy to prepare
Rich in probiotics

Cons

Requires advance soaking time for authentic taste

Overview

A classic Odia fermented rice dish renowned for keeping the body cool and energized during summer.

AI Insights

Summary

An authentic recipe for traditional Odia Pakhala Bhata, highlighting its refreshing qualities, probiotic benefits, and simple preparation.

Tips

Use leftover cooked rice to make the preparation process even faster
Add a splash of curd (yogurt) to make Dahi Pakhala for a richer, creamier texture
Pair with crispy aloo bharta and fried items for the ultimate traditional experience

Substitutions

Mustard oil → Refined sunflower oil
Sour curd → Plain buttermilk

Storage

Consume fresh or store in a refrigerator for up to 1 day if fermented lightly.

Pairing

Aloo Bharta (mashed potatoes)
Fried fish or badi chura

AI Cooking Assistant

Ask about substitutions, timing, or technique for this recipe.

Open Assistant

FAQ

How long should Pakhala be left to ferment?

It can be served immediately with water, but traditional Basi Pakhala is left to ferment for 6 to 12 hours for a slightly tangy flavor.

What are the common side dishes served with Pakhala?

It is typically served with fried fish, aloo bharta, saga moong, or badi chura.

About the Author

FindEdition Kitchen

Specialty: Indian cuisine

Community Reviews

0.0 Community Average

0 reviews

0 verified cooks

4.9 expert rating

10★

9★

8★

7★

6★

All Reviews

No reviews yet. Be the first to share your experience.

Compare & Alternatives

For higher ratings, consider The Ultimate Restaurant-Style Chicken Makhni Handi (9.5/10). A quicker option is Classic American Smash Burger with Secret Sauce.