Entree: India – Odisha – ପଖାଳ ଭତ ➤ Pakhāḷa Bhāta (Odia water-soaked or lightly fermented cooked rice served chilled with yogurt, tempered oil, and savory condiments)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 12 hrs

Total 12 hrs

Ingredients

- 3 cups (600 g) cooked short-grain rice, cooled (preferably leftover or slightly dry)
- 4 cups (960 ml) water for soaking or fermenting (adjust to desired thickness)
- 1 cup (240 g) plain yogurt or curd (for dahi pakhala variation)
- 1 tbsp (15 ml) roasted mustard oil, plus 1–2 tbsp (15–30 ml) for frying accompaniments
- 2 green chilies, slit
- 1 small onion, thinly sliced (approx. 80 g)
- 1/2 tsp (2.5 g) roasted cumin powder
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice (optional, for freshness)
- 6–8 curry leaves (approx. 2 g)
- 1/2 tsp (2.5 g) mustard seeds
- 1/4 cup (40 g) chopped coriander (cilantro)
- 2 tbsp (20 g) roasted peanuts, crushed (optional garnish)
- 4 small whole river fish for frying, approx. 1 lb (454 g) total, cleaned and salted (optional accompaniment)
- 1/2 tsp (2.5 g) turmeric for fish seasoning (if using)
- 1/2 cup (120 g) grated or thinly sliced vegetables such as cucumber or raw mango (optional side)

Instructions

1. Prepare rice base: if using freshly cooked rice, spread on a tray to cool and dry slightly; place 3 cups (600 g) cooled rice into a large bowl. For fermented basi pakhala, cover the rice with 4 cups (960 ml) cooled boiled water at room temperature, cover and leave at room temperature overnight to lightly ferment. For quick dahi pakhala, mix rice with 1 cup (240 g) plain yogurt and 1 to 2 cups (240–480 ml) water to desired consistency, then chill.
2. Tempering and flavor: heat 1 tbsp (15 ml) roasted mustard oil in a small pan until smoking briefly then cool slightly. Add 1/2 tsp (2.5 g) mustard seeds and curry leaves; let them sputter, then add slit green chilies and sliced onion and sauté 1–2 minutes until fragrant and slightly softened. Pour this hot tempering over the soaked or yogurt-mixed rice. Stir in 1/2 tsp (2.5 g) roasted cumin powder, 1 tsp (5 g) salt and 1 tbsp (15 ml) lemon juice if using.
3. Prepare optional fried accompaniments: if serving with fish, pat fish dry, season with 1/2 tsp (2.5 g) turmeric and salt, heat 1–2 tbsp (15–30 ml) oil and shallow fry fish until crisp and golden, drain on paper towel. Alternatively fry sliced vegetables until crisp for a vegetarian accompaniment.
4. Assemble and serve: adjust the pakhala consistency with cold water and chill well. Serve each portion cold or at room temperature topped with chopped coriander, crushed roasted peanuts and grated cucumber or mango if using. Plate with fried fish or fried vegetables alongside; pakhala is eaten by mixing a spoonful of the accompaniment into the rice soak as desired.