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Pakhala Bhata

Pakhala Bhata

Print Recipe
Odisha fermented water rice served with sides.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 cup cooked rice (cooled, preferably a day old)
  • 2½ cups water
  • ½ cup curd (optional, for sourness)
  • Salt to taste
  • For Optional Tempering (Basi Pakhala version):
  • ½ tsp mustard seeds
  • 1–2 green chilies, slit
  • A few curry leaves
  • A pinch of hing
  • 1 tsp mustard oil or ghee

Instructions

  • Soak It Overnight
  • In a clay pot or steel bowl, mix cooked rice with water.
  • Leave it overnight to lightly ferment. This gives it a slight tang.
  • Add curd before serving if you like it creamier.
  • Optional Tadka
  • Heat mustard oil or ghee. Add mustard seeds, chilies, curry leaves, and hing.
  • Pour over the soaked rice just before serving for a spicy aroma boost.
  • Serve It the Traditional Way
  • Aloo Bharta (mashed potatoes with mustard oil)
  • Badi Chura (crushed urad dal fritters with mustard oil + garlic)
  • Saga Bhaja (stir-fried leafy greens)
  • Fried dry fish or brinjal fry
  • And of course, a raw onion and green chili on the side!