Pakhala Bhata (Odia) Recipe

• STEP 1.Wash and cook rice in an open vessel. Strain the rice and retain some of the water (peja)

• STEP 2.Cooking directions for basi (stale) pakhala

• STEP 3.2 add plain water to the level of the rice. Add ½ cup or so boiled rice water (peja) that was retained after cooking the rice.

• STEP 4.3 cover the pot with a lid and keep for 12 hours overnight for it to ferment.

step 6

• STEP 1. after 12 hours, the rice will be partially fermented and will be slightly sour in taste.

• STEP 5.5 add a pinch of salt and serve with a side dish.

• STEP 6.Cooking directions for saja (fresh) pakhala

• STEP 7.1 in a bowl place 2 to 3 serving spoon quantities of cooked rice.

• STEP 8.2 add plain water to the level of the rice. Add salt to taste.

• STEP 9.3 serve saja pakhala with side dish.

• STEP 10.Cooking directions for dahi(curd) pakhala

• STEP 11.1 in an earthen pot place 2 to 3 serving spoon quantities of cooked rice.

• STEP 12.2 add water to the level of the rice, as in preparing saja pakhala. Add salt to taste.

• STEP 13.3 to this add 2 to 3 tbsp curd and mix.

• STEP 14.4 add 1 chopped green chilli, 1 inch ginger finely chopped, 4 to 5 curry leaves chopped.

• STEP 15.5 mix together with the rice. Dahi pakhala is ready.

• STEP 16.6 serve with onion, lime wedge and salt. Serve along with side dishes like fried fish.