Pakhala Bhata
An authentic vegetarian recipe from Odisha, India
Cook Time
240 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Cooked white rice (preferably short-grain)
1000ml Water (for soaking)
100g Yogurt (curd)
20ml Mustard oil
3piece Green chillies, slit
100g Onion, thinly sliced
100g Cucumber, thinly sliced
3g Roasted cumin powder
6g Salt
10g Fresh mint leaves
30g Fried sun-dried fish (badi or dried prawn), optional
11 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
Cook the rice until fully done but not mushy. Spread it out on a plate to cool completely to room temperature — hot rice will not ferment properly.
Click to mark as complete
Transfer the cooled rice to a large clay pot or ceramic bowl. Pour 1000 ml of water over the rice — the water should cover the rice by at least 3–4 cm.
Click to mark as complete
Add a tablespoon of yogurt to the water and stir gently. The yogurt acts as a starter culture to initiate fermentation. Cover the pot loosely with a lid or cloth.
Click to mark as complete
Leave the rice to soak and ferment at room temperature for 6–8 hours (for a mild flavour) or overnight for a more pronounced sour taste. In summer, 4–6 hours is sufficient.
Click to mark as complete
After fermentation, the water will have turned slightly cloudy and the rice will have a pleasant, mildly sour aroma. This is the pakhala.
Click to mark as complete
To serve, stir the pakhala gently. Season with salt and roasted cumin powder. Drizzle mustard oil over the top.
Click to mark as complete
Prepare the accompaniments: slice the onion and cucumber thinly. If using dried fish or badi, fry them in a little oil until crisp and golden.
Click to mark as complete
Serve the pakhala in a deep bowl with the sliced onion, cucumber, slit green chillies, and fried accompaniments arranged alongside.
Click to mark as complete
Add fresh mint leaves for a cooling, refreshing note. The combination of the sour rice water, crunchy onion, and spicy chilli is the essence of this dish.
Click to mark as complete
Pakhala can also be served chilled in summer — it is one of Odisha's most beloved summer cooling foods.
Click to mark as complete
Chef's Tips
The fermentation time determines the sourness; taste after 6 hours and decide if you want to ferment longer based on your preference.
Traditional pakhala is made in a clay pot, which imparts a subtle earthy flavour to the fermented rice water — use one if available.
The accompaniments (saga bhaja, fried fish, badi, roasted papad) are as important as the pakhala itself; they provide contrasting textures and flavours.
Pakhala Dibasa (Pakhala Day) is celebrated on March 20th in Odisha — this dish is a cultural icon of the state, especially beloved in summer for its cooling properties.
About This Dish
Pakhala Bhata is a traditional vegetarian dish from Odisha, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The fermentation time determines the sourness; taste after 6 hours and decide if you want to ferment longer based on your preference. - Traditional pakhala is made in a clay pot, which imparts a subtle earthy flavour to the fermented rice water — use one if available. - The accompaniments (saga bhaja, fried fish, badi, roasted papad) are as important as the pakhala itself; they provide contrasting textures and flavours. - Pakhala Dibasa (Pakhala Day) is celebrated on March 20th in Odisha — this dish is a cultural icon of the state, especially beloved in summer for its cooling properties.
Category
Vegetarian
Cook Time
240 mins
Servings
4 servings
Difficulty
Easy