🇮🇳 Indian Vegetarian

Pakhala Bhata

Name: Pakhala Bhata
Prep time: 22 min
Cook time: 35 min
Total time: 57 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2 Green Chili; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 2 cups Rice; 1 Lemon; 2 cups Buttermilk

🇮🇳 Indian

Odia fermented water-rice, summer's coolest tradition. Slow steam, long grains and a masala that perfumes every forkful. A bowl of plain yogurt and pickled onions is all it wants.

Prep 22 min Cook 35 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2
Ghee2 tbsp
Turmeric Powder1/2 tsp
Whole Garam Masala Spices2 tsp
Rice2 cups
Lemon1
Buttermilk2 cups

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Soak the rice for 20 minutes, then drain thoroughly — wet rice turns mushy.
2
Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.
3
Brown the onions properly, stir in ginger garlic paste, then bloom the powdered spices in the fat.
4
Tumble in the buttermilk, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Add hot water and salt, bring to a rolling boil, clamp the lid and steam on the lowest heat; leave it sealed ten minutes off the flame before fluffing.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Video: Probiotic Healthy Breakfast For Digestion | Rice Kanji | Pakhala Bhaat | Fermented Food | Panta Bhat · on YouTube