The conversion of rice by fermentation leads to creation of a completely new dish, i.e. Pakhala. There are many different variants of Pakhala based on preparation time and addition of diverse ingredients in to it. Traditionally, pakhala is used to prepare from par boiled rice (usuna), while raw rice (arua) is used during festivals and in temples.
Rice is a great source of carbohydrate and acts as a great source of fuel to the body. It also serves as a good source of B vitamins, thiamin, niacin, riboflavin, fiber, and iron. The D-lactic acid is produced in the process of fermentation of rice, helps in building beneficial gut bacteria and also increases digestive capability of the body. This reduces blood pressure and also regulates the temperature of the body as well.
- 20g Rice
- 1.5 cups + 2 cups water
- 1 teaspoon Oil
- 1/2 teaspoon Mustard
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Grated Ginger
- 1/4 teaspoon Asafetida / Hing Powder
- 1 Green Chili (Finely Chopped)
- 4-5 Curry Leaves
- Salt – according to taste
- 1 cup Curd
- 3-4 Coriander Leaves
Energy- 145.3 kcal
Protien- 3 g
- Cook rice with 1.5 cups of water. Pour 2 cups of water into it and leave overnight.
- After the rice gets fermented for at least 12 hours, mash the rice with clean hands and add curd to it and mix well.
- Heat oil in the pan and add the mustard seeds and cumin seeds to it. Now add ginger, hing, green chilli and curry leaves to it and sauté well.
- Add this seasoning to the rice & curd mixture and also add salt to it. Mix well.
- Garnish with coriander leaves and serve.
Over to you:
This special dish of Orissa holds a special place in every Odia’s heart and 20th March is celebrated as the “Pakhla Divas”. The dish is offered to Lord Jagannatha along with some roasted green chilies or any stir fried vegetable and so this scrumptious meal is a must try!