Pakhala is a traditional fermented rice dish from the eastern Indian state of Odisha. It is made by soaking cooked rice in water and allowing it to ferment overnight. The next day, the sour and tangy rice is mixed with water, salt, and sometimes other ingredients like roasted cumin, green chilies, or fried onions. Pakhala is typically served with fish, pickles, and other traditional Odia side dishes. It is a popular dish in the summertime as it is believed to have cooling properties and is a refreshing way to beat the heat.
Pakhala Preparation Step by Step
Pakhala is a traditional dish from the Indian state of Odisha. Here is a step-by-step guide to prepare it:
- Wash 2 cups of rice and soak it in water for 4-5 hours.
- Drain the water and spread the rice in a flat dish.
- Keep the dish in a warm place for 8-10 hours to ferment.
- Once the rice is fermented, add 4-5 cups of water to it and mix well.
- Add salt as per taste and mix again.
- Keep the mixture in an airtight container and let it sit at room temperature for 6-8 hours.
- Your pakhala is now ready to be served. You can garnish it with coriander leaves, green chili, and onion.
Types of Pakhala
There are several types of Pakhala, which is a traditional dish from the eastern Indian state of Odisha. Some popular varieties include Jeera Pakhala, Dahi Pakhala, and Basi Pakhala.
Jeera Pakhala
It is a traditional dish made with leftover rice that is soaked in water overnight and then mixed with cumin seeds, green chilies, coriander leaves, and salt. The dish is served with various sides such as fried fish, roasted vegetables, and curries. It is a perfect meal for hot summer days as it is refreshing and easy to digest. Jeera Pakhala is also known for its health benefits as it helps in reducing body heat and keeps the body hydrated.
Dahi Pakhala
that is made by fermenting cooked rice in water overnight and then adding curd, salt, and other spices. The dish is typically served cold and is a popular meal during the hot summer months. It is also considered a comfort food and is often eaten by locals during festivals and special occasions. The dish has a tangy and sour taste and is usually paired with fried fish, pickles, and papad.
Basi Pakhala
It is made by soaking cooked rice in water overnight, which ferments and turns sour. The next day, the rice is seasoned with salt, chopped onions, green chili, and mustard oil. Sometimes, yogurt or buttermilk is added to the mixture to enhance the flavor. It is then served with accompaniments such as fried fish, papad, and pickles. Basi Pakhala is a popular summer food as it is believed to have cooling properties and aids digestion.
Benefit of Pakhala
Pakhala is a traditional dish from the eastern Indian state of Odisha, made by fermenting rice and water overnight. Here are some of the benefits of consuming Pakhala:
- Hydrating: Pakhala is rich in water content, which helps to keep the body hydrated.
- Rich in nutrients: Fermented rice in Pakhala is a rich source of probiotics that help in digestion and improve gut health. It is also rich in vitamins B and C, iron, and manganese.
- Lowers body heat: Pakhala has a cooling effect on the body, making it an excellent dish to consume during the hot summer months.
- Aids in weight loss: Pakhala is a low-calorie dish and can be an excellent addition to a weight loss diet.
- Reduces acidity: The fermentation process in Pakhala helps to reduce the acidity in the body and aids in digestion.
Overall, Pakhala is a nutritious and delicious dish that provides several health benefits.