Bengali Panta Bhat Bengali Fermented Rice Congee

Name: Bengali Panta Bhat Bengali Fermented Rice Congee
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 2 cups Cooked rice -, short-grain preferably, if not, use any rice; 3-4 cups water; 2 red chillies; 1 Gandhoraj lime; 1/2 Onion; As needed Daal pakoda; as required Aloo bharta; 100 gms masoor daal(red lentil); 100 gms matar daal; 1 medium chopped onions; 2 green chillies diced; As per taste Salt; 1 tsp maggi masala powder; as required Sunflower oil

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

Panta bhaat is a centuries-old recipe that involves fermenting cooked rice overnight. Consumed in summer, panta bhaat supplies probiotic bacteria and plenty of micronutrients that aid digestion. It produces a soporific effect that is conducive to a siesta that Bengalis love.
#pantabhaat
#rice

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

30 mins

3 people

2 cupsCooked rice -, short-grain preferably, if not, use any rice
3-4 cupswater
2red chillies
1Gandhoraj lime
1/2Onion
As neededDaal pakoda
as required Aloo bharta
Dal pakoda
100 gmsmasoor daal(red lentil)
100 gmsmatar daal
1medium chopped onions
2green chillies diced
As per taste Salt
1 tspmaggi masala powder
as required Sunflower oil

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Steps

30 mins

1

Boil any parboiled rice and soak in water overnight and put it in your refrigerator if you don’t want the fermented smell. Next day bring out the watered rice out of your refrigerator at least 3 hours before lunch. Now break the rice under the soaked water so that no lumps. Add halved onion, gandhoraj lime,roasted red chilli and leave it aside.
2

Now prepare the side dishes- Aloo Bharta (check out my recipe) and Daal pakoda
3

Daal pakoda- soak the lentils overnight, strain water and grind to paste with salt, maggi masala powder and mix with sliced onions and chillies.
4

Fry the lentil paste into balls in any vegetable oil till crispy
5

Now enjoy panta bhaat with the side dishes

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Cooksnaps

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ayndrila dutta @titlis_homekitchen

on May 20, 2021 09:43

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen