Desikhanpan eating

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Pakhala bhat is a traditional fermented rice dish popular in Western Odisha .

What it is:

Pakhala = rice soaked in water (sometimes lightly fermented).

Bhat = cooked rice.
So, pakhala bhat is basically rice soaked in water, often with curd, salt, and sometimes tempered spices.

Types:
Pakhala – fresh rice soaked in water
Basi Pakhala – rice soaked overnight for natural fermentation.

Dahi Pakhala – rice with curd added.

Jeera Pakhala – tempered with cumin seeds, curry leaves, green chilies, ginger, etc.

How to Make (Basic Basi Pakhala):

Cook rice normally.

Let it cool, then add water (enough to cover).

Leave it overnight (ferments slightly).

Next day, add salt, curd, and maybe a little ginger or chili
pakhala divas (20 March)
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