Pakhala bhata(water rice) Recipe

Pakhala, also known as water rice, is a traditional dish from the Indian state of Odisha. It is made by fermenting cooked rice and then soaking it in water. This refreshing dish is perfect for hot summer days.

Ingredients For Pakhala

• 2 cups cooked rice (preferably short-grain or medium-grain rice)
• 4 cups water (approximate, adjust as needed)
• 1 tablespoon yogurt (optional)
• Salt to taste
• Freshly chopped coriander leaves for garnish
• Sliced cucumber or any other preferred accompaniments (optional)

Preparation:

1. Start by cooking the rice. You can use freshly cooked rice or leftover rice. Ensure that the rice is not overcooked and remains slightly firm.
2. Allow the cooked rice to cool down to room temperature.
3. Once the rice has cooled, transfer it to a clean, wide-mouthed container or a traditional earthenware pot called “pila.”
4. Add the yogurt (if using) to the rice and mix well. The yogurt helps in the fermentation process and adds a slight tangy flavor to the dish.
5. Cover the container with a clean cloth or a lid, leaving a small vent for air circulation. Place it in a warm spot in your kitchen.
6. Let the rice ferment for at least 6-8 hours or overnight. The fermentation time may vary depending on the temperature of your surroundings. Fermentation is complete when you notice a slightly sour aroma and a bubbly texture in the rice.
7. Once the rice is fermented, add 4 cups of water to the container. You can adjust the quantity of water as per your preference for the consistency of the dish. Some people prefer a thinner consistency, while others like it thicker.
8. Mix the rice and water together gently, ensuring that the rice grains remain intact.
9. Add salt to taste and mix well. Start with a small amount of salt and adjust according to your taste.
10. Let the rice soak in the water for about 15-30 minutes. During this time, the rice will absorb the water and develop a soupy texture.
11. After soaking, give the pakhala a final stir and taste for seasoning. Adjust the salt if needed.
12. Serve the pakhala in individual bowls or traditional earthenware cups, garnished with freshly chopped coriander leaves.
13. You can enjoy pakhala as is or pair it with accompaniments like sliced cucumber, fried fish, pickles, or roasted vegetables.

Pakhala is best served chilled and is commonly consumed for lunch or dinner during the summer months in Odisha.

Nutritional Value

Pakhala, also known as water rice, is a traditional dish from the Indian state of Odisha. It is made by fermenting cooked rice in water overnight and consuming it the next day. While Pakhala is primarily consumed for its refreshing and cooling properties, it also offers some nutritional value. Here is a general overview of the nutritional components of Pakhala:

1. Carbohydrates: Rice is the primary ingredient in Pakhala, providing a significant amount of carbohydrates. Carbohydrates are the main source of energy for the body.
2. Protein: Rice contains a small amount of protein, which is essential for tissue repair and growth. However, the protein content in Pakhala may vary depending on the type of rice used and any additional ingredients added.
3. Dietary Fiber: Fermented rice in Pakhala is believed to be rich in dietary fiber, which aids digestion and promotes bowel regularity. However, the exact fiber content may vary depending on the type of rice used and the fermentation process.
4. Probiotics: The fermentation process involved in making Pakhala produces beneficial bacteria known as probiotics. These bacteria contribute to gut health and aid in digestion.
5. Vitamins and Minerals: While Pakhala does not contain a wide range of vitamins and minerals, it may still retain some from the initial rice. The specific nutrient content can vary based on the type of rice used and any accompanying side dishes or toppings.

It’s important to note that the nutritional value of Pakhala can vary depending on the preparation method, ingredients used, and any additional toppings or side dishes added.

Recipe Video