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.

Interesting Facts

Did you know Odisha celebrates Pakhala Dibasa (Pakhala Day) on March 20th to honor this iconic dish? People across the state dedicate this day to promoting its cultural heritage and significance.

Pakhala Bhata, deeply rooted in Odia culture, dates back centuries. Traditionally, cooks soaked cooked rice in water and allowed it to ferment overnight, creating a natural probiotic base. Farmers and laborers relied on this dish as a quick, nutritious meal during the hot summers. Over time, variations like Dahi Pakhala Bhata emerged, incorporating curd to add creaminess and flavor. Today, this dish not only nourishes but also symbolizes Odisha’s culinary heritage, enjoyed during festivals and in daily life.

Variations of Pakhala Bhata

Basi Pakhala: Ferment cooked rice overnight in water and serve it with minimal spices.
Jeera Pakhala: Temper the rice with cumin seeds and green chilies for an aromatic twist.
Saga Pakhala: Pair it with sautéed greens (saga) to create a nutritious meal.
Masala Pakhala: Enhance the dish with freshly ground spices and ginger for added flavor.
Mitha Pakhala: Sweeten it slightly with jaggery, perfect for those with a sweet tooth.

Pakhala Bhata beautifully represents traditional Odia cuisine. The dish pairs wonderfully with related delicacies like Chhena Poda, a baked cottage cheese dessert; Dalma, a nourishing lentil and vegetable stew; and Aloo Bharta, a flavorful mashed spiced potato preparation. During the warm summer months or festive occasions, Odias relish Pakhala Bhata, especially on Pakhala Dibasa, a day dedicated to celebrating its legacy.

I first tasted Dahi Pakhala Bhata on a summer trip to Odisha, and I instantly fell in love with it! The simplicity of soaked rice combined with the tanginess of curd and the burst of flavors from tempered spices left me refreshed and fulfilled. What truly amazed me was its versatility—whether I paired it with crispy alu bharta or crunchy badi chura, it never failed to impress. Now, I turn to Dahi Pakhala Bhata every summer for comfort food that brings back cherished memories of Odisha’s vibrant food culture.

Cool down this summer with the refreshing flavors of Dahi Pakhala Bhata! Serve it chilled with fried fish, crispy alu bharta, or a side of badi chura to savor the ultimate traditional Odia meal. Explore more recipes in the Eastern Essence section of our blog.

Dahi Pakhala Bhata Recipe

Recipe by Sam Aiyar

3.0 from 1 vote

Course: MainCuisine: OdiaDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Soaking Time

hours

Total Making time

minutes

Add a creamy, tangy twist to the classic Odia summer favorite with our Dahi Pakhala Bhata recipe. This delightful variation combines the soothing flavors of fermented rice with the richness of curd and aromatic tempering. Perfect for warm days, it’s a cooling and probiotic-rich meal that brings together tradition and taste.

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Ingredients

1 cup rice (preferably aged rice)
5 cups water (for cooking rice)
2 –3 cups water (for soaking the rice)
½ cup curd (slightly sour)
Salt to taste
Tempering
1 tbsp mustard oil
2 green chilies (sliced)
1 inch piece of ginger (grated)
1 tsp mustard seeds
2 dried red chilies
1 sprig curry leaf
Chopped coriander leaves (optional)
Lemon or raw mango slices (optional, for tanginess)

Instructions

Cook the Rice: 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.
Soak and Ferment the Rice: Once cooled, transfer the rice to a large bowl. Add 2–3 cups of water (enough to soak the rice) and salt to taste. Cover the bowl and let it sit for at least 4–5 hours or overnight for slight fermentation.
Prepare the Tempering: Heat mustard oil in a small pan. Add mustard seeds, dried red chilies, ginger and sliced green chilies. Sauté until aromatic and then pour this tempering over the fermented rice.
Add the Curd: Mix the fermented rice with slightly sour curd. Stir well to create a smooth and soupy consistency.
Garnish: Add chopped coriander leaves and lemon or raw mango slices for tanginess.
Serving: 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.

Notes

Plain Pakhala Bhata is the original version made without curd. Instead of curd, it uses only fermented rice and water, making it lighter and simpler.
It is typically served with accompaniments like fried vegetables, aloo bharta, or badi chura and is cherished for its cooling effect and digestive benefits.
This minimalist version is a staple during hot summers and holds a special place in Odia households.