Ingredients with Measurements:
- 2 cups of cooked rice
- 4 cups of water
- 1 cup of yogurt
- Salt to taste
- 1 tablespoon of mustard oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 2 dried red chilies
- Curry leaves (optional)
Special equipment needed:
- A large bowl
- A wooden spoon or spatula
- A covered container for fermentation
Step-by-step instructions:
1. Wash the cooked rice and soak it in 4 cups of water for at least 4 hours or overnight.
2. After soaking, drain the water and keep the rice in a large bowl.
3. Add yogurt and salt to the rice and mix well.
4. Cover the bowl with a lid or a cloth and keep it in a warm place for 8-10 hours for fermentation.
5. After fermentation, heat mustard oil in a pan and add cumin seeds, mustard seeds, dried red chilies, and curry leaves (if using).
6. Pour the tempering over the fermented rice and mix well.
7. Serve the Pakhala Bhata with any side dish of your choice.
Time:
Preparation time: 10 minutes
Fermentation time: 8-10 hours
Cooking time: 5 minutes
5. Temperature:
Room temperature for fermentation
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 3g
Carbohydrates: 32g
Protein: 6g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Curry leaves can be omitted if not available.
Variations:
- Add chopped onions, green chilies, and coriander leaves for a spicy version.
- Add grated coconut and jaggery for a sweet version.
Tips and tricks:
- Use sour yogurt for better fermentation.
- Keep the fermented rice covered to prevent it from drying out.
- Adjust the amount of water according to the consistency you prefer.
Storage instructions:
Store the leftover Pakhala Bhata in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the Pakhala Bhata in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the Pakhala Bhata in a traditional Odia earthen pot for an authentic look.
Garnishes:
Garnish with chopped coriander leaves or grated coconut.
Pairings:
Pakhala Bhata can be served with any side dish of your choice, such as fried fish, roasted vegetables, or lentil soup.
Suggested side dishes:
- Machha Bhaja (Fried Fish)
- Baigana Bhaja (Fried Eggplant)
- Dalma (Lentil Soup with Vegetables)
Troubleshooting advice:
- If the rice doesn't ferment properly, add a little more yogurt and keep it in a warm place for a few more hours.
- If the Pakhala Bhata is too sour, add a little sugar or jaggery to balance the taste.
Food safety advice:
- Use fresh ingredients and clean utensils for cooking.
- Store the leftover Pakhala Bhata in the refrigerator to prevent spoilage.
Food history:
Pakhala Bhata is a traditional dish from the eastern Indian state of Odisha. It is a staple food for many people in the region and is often eaten during hot summer days to cool down the body.
Flavor profiles:
Pakhala Bhata has a tangy and slightly sour flavor due to the fermentation process. The tempering of cumin seeds, mustard seeds, and dried red chilies adds a spicy and aromatic flavor to the dish.
Serving suggestions:
Serve the Pakhala Bhata with a side dish of your choice and a glass of buttermilk or lassi for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian