Traditional Odia Pakhala Bhata
"Experience the ultimate cooling comfort of Odisha’s ancient probiotic superfood, where fermented rice meets aromatic tempering for a refreshing culinary escape."
Instructions
Place the cooked rice in a large bowl. Add the water and gently mix with clean hands or a spoon until the grains loosen and partially break down.
Cover the bowl and allow the rice to soak and naturally ferment for 2–3 hours, or ideally overnight, until it develops a mild tangy aroma.
Season with salt to taste and mix well. Stir in the yogurt, if using, to add creaminess and a gentle sourness.
Heat the oil in a small pan over medium heat. Add the mustard seeds and allow them to splutter.
Add the cumin seeds, dried red chilies, and chopped onion. Sauté until the onions are lightly golden and aromatic.
Stir in the green chilies and grated ginger. Cook for 1–2 minutes until fragrant, then remove from heat and let cool slightly.
Pour the tempered mixture over the fermented rice and gently mix to evenly distribute the flavors.
Garnish with fresh coriander leaves and serve chilled or at room temperature.