Dahi (Curd) Pakhala Bhata

Name: Dahi (Curd) Pakhala Bhata
Total time: 18000 s
Yield: 1 people
Cuisine: Indian
Ingredients: 1 cup cooked rice; 1/2 cup curd; 1 tbsp chopped coriander; 1/2 tsp chopped ginger; 1 green chili; 1 tsp salt; 1 tsp oil; 1 tsp mustard seeds; 1/4 tsp asafoetida powder; 1 string curry leaves

Muniswari.G @muniswari_0205

Chennai

#CA26 Pakhala Bhata truly defines comfort during Odisha’s scorching summer days. This tangy, cooling rice dish saves the day for many, offering a delightful mix of flavors and textures. The infusion of curd (dahi), tempered spices, and fermented rice transforms this traditional meal into a powerhouse of probiotics, making it both delicious and gut-friendly. Whether you crave something light or want to explore Indian regional cuisines, Dahi Pakhala Bhata delivers a wholesome experience on a plate.

Muniswari.G @muniswari_0205

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Ingredients

4 to 5 hours

1 people

1 cupcooked rice
1/2 cupcurd
1 tbspchopped coriander
1/2 tspchopped ginger
1green chili
1 tspsalt
1 tspoil
1 tspmustard seeds
1/4 tspasafoetida powder
1string curry leaves

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Steps

4 to 5 hours

1

Wash the rice thoroughly and cook it with 5 cups of water until it’s soft. Spread the rice on a flat surface to cool. Once cooled, transfer the rice to a large bowl. Add 2–3 cups of water (enough to soak the rice). Cover the bowl and let it sit for at least 4–5 hours or overnight for slight fermentation.
2

Mix the fermented rice with slightly sour curd. Stir well to create a smooth and soupy consistency. Add chopped coriander leaves, ginger and green chili, salt mix well..
3

If you like onion, you can add it.
4

Heat mustard oil in a small pan. Add mustard seeds, dried red chilies, curry leaves, asafoetida powder... Sauté until aromatic and then pour this tempering over the fermented rice.
5

Dahi Pakhala Bhata is best served chilled, making it a refreshing summer meal. Enjoy it with sides like fried vegetables or badi chura for added flavor and texture.