Bore Baasi
An authentic vegetarian recipe from Chhattisgarh, India
Cook Time
240 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Cooked rice (leftover from previous day)
600ml Water
1tsp Salt
1medium Onion
3piece Green chillies
1tbsp Mustard oil
100g Plain yogurt (dahi)
2tbsp Fresh coriander leaves
0.5tsp Roasted cumin powder
0.25tsp Black salt (kala namak)
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
The night before: place the cooked rice in a clay pot or any deep vessel. Add enough water to fully submerge the rice (about 600 ml). Add salt and stir. Cover loosely and leave at room temperature overnight for 8–12 hours to ferment.
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By morning, the rice will have fermented slightly — it will have a mild, pleasantly sour smell and the water will look slightly cloudy. This fermented rice-water mixture is bore baasi.
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Stir the fermented rice gently. Taste and adjust salt if needed.
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Serve the bore baasi in a bowl with the fermented water (the liquid is nutritious and is consumed along with the rice).
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Prepare the accompaniments: finely slice the onion into rings. Slit the green chillies. Drizzle mustard oil over the onion slices and sprinkle with a pinch of salt.
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Whisk the yogurt with roasted cumin powder and black salt to make a simple raita.
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Serve the bore baasi with the mustard oil-dressed onion slices, slit green chillies, yogurt, and fresh coriander leaves on the side.
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Traditionally, bore baasi is eaten by hand, mixing the accompaniments directly into the fermented rice.
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Chef's Tips
Bore baasi is a traditional Chhattisgarhi breakfast — the overnight fermentation of rice creates beneficial probiotics and makes it cooling and easy to digest, ideal for hot summers.
Use a clay pot for fermentation if possible — it maintains the right temperature and imparts a subtle earthy flavour.
The fermented water (pej) is as important as the rice — it is rich in B vitamins and probiotics; don't discard it.
The cook time of 240 minutes reflects the overnight fermentation period, not active cooking time.
About This Dish
Bore Baasi is a traditional vegetarian dish from Chhattisgarh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bore baasi is a traditional Chhattisgarhi breakfast — the overnight fermentation of rice creates beneficial probiotics and makes it cooling and easy to digest, ideal for hot summers. - Use a clay pot for fermentation if possible — it maintains the right temperature and imparts a subtle earthy flavour. - The fermented water (pej) is as important as the rice — it is rich in B vitamins and probiotics; don't discard it. - The cook time of 240 minutes reflects the overnight fermentation period, not active cooking time.
Category
Vegetarian
Cook Time
240 mins
Servings
4 servings
Difficulty
Easy