Recreate The Iconic

Pakhala Bhat

Recipe At Home For The Rath Yatra Festival

The Jagannath Puri Rath Yatra is one of the most revered religious festivals featuring many famous foods from Odisha as bhog. One such dish is pakhala bhat, a cooling dish made from cooked rice. It holds immense significance for Jagannath Puri because it’s part of the daily chappan bhog. However, there is also a science behind its inclusion - the dish keeps the body cool, is light on the stomach, and aids gut health; all factors that are incredibly important in the summer heat, when the Rath Yatra takes place. 

Pakhala Bhat is a staple of Odia cuisine that makes an appearance in everyday menus and special festive eats alike. The word "Pakhala" comes from the Odia word for "to wash or wet" (pakhaliba), while "Bhat" simply means rice. Deeply rooted in Odia culture, Pakhala Bhat is a staple food traditionally consumed by farmers, as it is easy to digest and energy-boosting. Dahi pakhala, made with yoghurt, is most closely associated with the Jagannath Puri Rath Yatra Festival. 

There are four main types of pakhala bhat: Saja Pakhala, Basi Pakhala, Dahi Pakhala, and Jeera Pakhala. Saja pakhala is the simplest, most instant form of the dish, made by adding water, a dash of lemon juice or curd, and salt to hot rice. This does not involve overnight soaking for fermentation. Basi Pakhala is made with leftover rice, specifically, while Dahi Pakhala mixes yoghurt (dahi) with the soaked rice. On the other hand, Jeera Pakhala includes a simple tempering (tadka) of roasted cumin. Discover the detailed dahi pakhala bhat recipe below. 

Here are the ingredients you need to make pakhala bhat. You also need to set aside time (at least 3 hours, ideally longer) for letting the cooked rice soak in water. 

For the Pakhala:

• 2 cups cooked rice 

• 2 to 3 cups of water

• ½ cup curd (yoghurt)

• Salt to taste

• ½  cup onion, finely chopped

• 2 green chillies, slit or chopped

• Fresh coriander leaves, chopped

• 1 tsp lemon juice (optional)

For the Tempering (Tadka):

• 1 tbsp mustard oil

• ½ tsp mustard seeds

• ½ tsp cumin seeds (jeera)

• 2-3 dry red chillies

• 5-7 curry leaves

• A pinch of asafoetida (hing)

The first step is to ferment the rice. For this, take the cooked rice to a bowl and add two to three cups of water. Now, lightly mash the rice with your hands to soften the texture. Cover and let it ferment at room temperature for 3 to 12 hours (overnight yields the best tangy flavour). Fermentation breaks down rice starch and improves the bioavailability of minerals such as iron. This makes the dish highly digestible and beneficial for gut health.

Once the rice has fermented, it’s time to mix in the flavourings. Stir the curd and salt into the soaked rice. Also add the chopped onions, green chillies, and coriander leaves. You can also prepare a saja pakhala without curd or any other flavouring agents. However, curd adds a creamy texture and gives a better cooling effect. This becomes important during the intense heat. And at the Jagannath Temple, the sacred midday bhog is made up of dahi pakhala, not saja pakhala. Once you’ve added everything, set aside the bowl and prepare the tempering. 

Heat the mustard oil in a small tempering pan on medium-low heat. Add the mustard seeds, cumin seeds, dry red chillies, and curry leaves. Once they crackle, add the asafoetida. Now, pour the hot tempering directly into the pakhala. Mix well, do a taste test, and adjust the salt or add lemon juice if desired. Serve it chilled alongside common accompaniments. Because the rice's flavour is mildly sour and refreshing, it pairs perfectly with savoury, crispy, and spicy foods.

Pakhala is rarely eaten on its own; it is served with an assortment of side dishes. Common vegetarian sides include mashed potatoes (Aloo bharta), fried or roasted vegetables like brinjal (eggplant) or pointed gourd, and stir-fried leafy greens. Fried fish or prawn fry are the most common non-vegetarian sides. The dish also includes several crispy accompaniments and condiments, such as badi chura (crushed dried lentil dumplings mixed with onions and mustard oil), roasted papad, sliced onions, lime, and tangy pickles.

Though the recipe is fairly simple, fermentation is crucial while making this dish. Thus, always keep an eye on the clock. Fermentation happens much faster in the summer heat. What takes 10 to 12 hours in winter might over-ferment in just 4 to 5 hours. And if you let the rice soak in a warm room, keep a close eye on it. To be safe, store the soaked rice in the refrigerator to slow fermentation and prevent harmful germs from growing. Lastly, always use a clean bowl and a clean spoon when handling your rice and water.

The dish is incredibly popular in the hot summer months to prevent heat strokes and maintain hydration. As it’s rich in fibre, iron and B vitamins, Pakhala Bhat is also known as a gut-friendly dish. It is such a cultural icon in Odisha that people celebrate Pakhala Divas (Pakhala Day) every year on March 20th to honour and promote this humble, traditional meal. Pakhala Bhat is proof that the most iconic dishes are not always complex or exotic, but functional, easy, and simple. No wonder it’s a staple.