Pakhal ପଖାଳ (Daily Food of Odisha)
Pakhala Bhata (Odia) Recipe A Traditional Dish from Odisha

Pakhala Bhata is a traditional Odia dish made by soaking cooked rice in water and fermenting it overnight. Known for its cooling properties, this dish is a staple in Odisha’s cuisine, especially during the hot summer months. Served with fried vegetables, fish fry, or Badi Chura, Pakhala Bhata is a refreshing and nutritious meal.

What is Pakhala Bhata?

Pakhala Bhata, also known as water-soaked rice, is a fermented dish widely eaten in Odisha and other eastern Indian states like Bengal, Assam, Jharkhand, and Chhattisgarh. The liquid part of Pakhala, called ‘Torani’ (ତୋରାଣି), is highly nutritious and aids digestion. This dish comes in three variations:

  • Saja Pakhala (Fresh Pakhala): Cooked rice soaked in water and served immediately.
  • Basi Pakhala (Fermented Pakhala): Left overnight to ferment, enhancing its probiotic benefits.
  • Dahi Pakhala (Curd Pakhala): Mixed with curd for a creamy and tangy flavor.

Why You’ll Love This Recipe

  • Cooling Effect: Helps prevent heat strokes during summer.
  • Easy to Make: Requires minimal ingredients and preparation.
  • Nutritious: Rich in probiotics, aiding digestion.
  • Authentic Odia Flavor: A taste of Odisha’s traditional cuisine.

Ingredients for Pakhala Bhata

  • 2 cups cooked rice
  • 1 cup cold water
  • 1 cup curd (for Dahi Pakhala)
  • Salt to taste
  • 1/2 tsp chopped ginger
  • Few drops of lemon juice or a lemon slice
  • 1 tsp oil
  • 1/2 tsp Panch Phoron (Five Spice Mix)
  • 1 pinch asafoetida (optional)
  • 7-8 curry leaves
  • 1 whole dry chili

Step-by-Step Instructions

Prepare the Rice: Cook rice and allow it to cool completely.

  • Soak the Rice: Add water to the rice, ensuring it is fully immersed. Cover and leave it overnight for fermentation or serve immediately for fresh Pakhala.
  • Prepare the Tempering (Chonk): Heat oil in a pan, add dry chili, Panch Phoron, curry leaves, and a pinch of asafoetida. Let it cool to room temperature.
  • Assemble the Dish: Add curd (for Dahi Pakhala), lemon juice, chopped ginger, and salt to the rice. Mix well.
  • Serve: Pour the cooled tempering over the rice mixture and mix. Enjoy with fried vegetables, Badi Chura, or fried fish.

Pro Tips for Perfect Pakhala Bhata

  • Use leftover rice for better fermentation.
  • Always let the tempering cool before adding it to the rice.
  • Serve with roasted potatoes, brinjal, or Saga Bhaja for a traditional touch.

Serving & Storage

  • Serving Suggestions: Pair with fried fish, Badi Chura, or raw onions.
  • Storage Tips: Store in a cool place; fermented Pakhala lasts up to 24 hours or more

Nutrition & Health Benefits

  • Rich in Probiotics: Helps digestion and gut health.
  • Hydrating: High water content keeps the body cool.
  • Boosts Immunity: Fermentation enhances nutrient absorption.

Frequently Asked Questions

What are the best side dishes for Pakhala?

Fried vegetables, Badi Chura, Saga Bhaja, or fried fish complement Pakhala well.

Can I ferment Pakhala for longer than 12 hours?

Yes, but the taste may become too sour.

Pakhala Bhata is more than just a dish; it is a cultural heritage of Odisha. Whether you prefer it fresh, fermented, or with curd, this simple yet flavorful meal is a must-try. Give it a go and share your experience in the comments!

Try these variations

Dahi Pakhala (Fermented Rice with Curd)

1. Allow the rice water to ferment for at least 12 hours. Once ready, mash the rice thoroughly using clean hands. Add fresh curd and mix well.

2. Heat oil in a pan, add mustard seeds, and let them splutter. Then, toss in cumin seeds and sauté.

3. Next, add finely chopped ginger, a pinch of asafoetida (hing), green chilies, and curry leaves. Stir and sauté for a few seconds.

4. Pour this tempering over the rice and curd mixture, then add salt as per taste.

5. Finish by garnishing with coriander leaves and citron leaves for extra flavor.

*For a simpler version, you can skip the tempering and seasoning steps (Step 2 and Step 4).*

Saja Pakhala (Fresh Pakhala)

Preparation Method:

Simply add water to freshly cooked rice and season it with salt to prepare Saja Pakhala.

Pair it with traditional side dishes like Alu Chakta, Badi Chura, or any other accompaniments of your choice. Squeeze fresh lemon (Lembu) for a tangy twist and enhanced taste.

Basi Pakhala (Fermented Pakhala) (ବାସି ପଖାଳ )

Basi Pakhala is a traditional dish where cooked rice is left to ferment overnight before serving. To prepare it, follow the method for Saja Pakhala by soaking cooked rice in water. Store it in an earthen pot overnight, allowing it to undergo partial fermentation. This process gives the rice a mildly sour and slightly sweet flavor. Before serving, add a pinch of salt for enhanced taste.

Chunka Pakhala (Tempered Pakhala)

1. After fermenting the rice water for at least 12 hours, mash the rice well with clean hands. Mix in fresh curd until well combined.

2. In a heated pan, sauté ginger, asafoetida (hing), green chilies, and curry leaves.

3. Pour this seasoning over the prepared rice mixture and garnish with coriander leaves and citron leaves.

A Staple Dish in Odisha

Pakhala is a beloved dish in Odisha, enjoyed throughout the year but especially cherished during the hot summer months. It provides a refreshing and satisfying meal when paired with a variety of side dishes such as crispy potato fry, fish fry, cucumber salad, sautéed greens (saaga), roasted tomatoes (tomato poda), bharta, fried vegetables, and a crunchy mixture. Enjoy this cooling, traditional delicacy in your own way!

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