Pakhala bhata simply means adding water to cooked rice, in 3 ways- fermented, fresh and with curds.Pakhala Bhata' is popular among the Odia's because of the typical climate of Odisha. Its use brings some relief from the usually hot climate in the summer season. It is the cooked rice which is partially fermented in water. Research shows that in the fermented rice the lactic acid bacteria breaks down the anti-nutritional factors in rice, resulting in an improved bio-availability of micro-nutrients and minerals such as iron, potassium and calcium. Consumption of Pakhala is usually avoided in extreme cold climates, especially in the the winter.