Pakhala: Our Soul food, now one of the Cheapest Probiotics

Pakhala Bhata /pɔ.kʰaː.ɭɔ bʱaː.t̪ɔ/ or Paw-khaa-la Bhaa-ta (easy English pronunciation), is famously known as soul food of 4.5 crores population residing in the state of Odisha, India.

What is Pakhala Bhata? At this point, let’s consider it as cooked rice fermented overnight soaked in water. After fermentation, water is called Torani /t̪oː.ɾaː.ɳi/.

Our nearby states like Jharkhand, Assam, West Bengal and Chattisgarh, have their version of fermented rice and it is called differently in their language.

Very recently, I discovered that it is very popular in Bangladesh as well.

Well, it is not surprising because Bangladesh’s culture is very similar to the culture of Indian state of West Bengal.

Very late in my life I came to know that it is one of the best and cheapest probiotics one can have. Why pakhala (as we commonly call it, instead of Pakhala Bhata) is so popular?

It is easy to prepare, can be consumed with variety of sides and soothing to your stomach and pocket.

I would rather say, it is huge chunk of cultural aesthetics of Odisha. I can claim on this, I haven’t seen an Odisha, who don’t know about Pakhala.

Infact most of us are proud about it, so much so, that we have different variations coming out of our kitchens. I will disclose common ones ahead in the article.

Mar 20^th every year is celebrated as Pakhala Diwas by us, and honestly on that day, Instagram reels and photos increase manifold. Lolzzz.

When I say, it is one of the cheapest probiotics, I also know, many wouldn’t agree with me, but I would try to break it down for everyone’s easy understanding.

Why is Pakhala Bhata famous in Odisha?

There are many good reasons for its popularly;

1. The first reason to me is the climate. The tropical humid climate demands a food that provides sufficient hydration. And Pakhala is one such food, that keeps you hydrated.
2. Cooking Pakhala itself is a stress-free job. You simply cook rice, either in a pan or a pressure cooker. Soak cooked rice in water, and that’s done. You can play around with it by bringing your culinary intelligence, as discussed ahead.
3. It can be eaten with a variety of sides. You name it, you can have with it. Stir fried vegetables, chokhas, fritters, curries, dry fries, green salads, chutnies. There are veg and non-veg options as well. So, it’s a complete platter. That’s the reason commercially Pakhala platter is famous, and making more fans day by day.
4. Variety in pakhala itself. Over the period, people have made their versions of Pakhala. Each being very different in taste and flavour.

• Saja Pakhala: This version is not fermented overnight. One can cook rice, add water and eat instantly.
• Basi Pakhala: This is the one commonly known as the probiotics that we love to eat. Rice is cooked and soaked overnight for fermentation, which produce gut friendly bacteria.
• Dahi Pakhala: In this version, you add curd to the Torani, which enhances the taste of entire food to another level.
• Chunka Pakhala: You can add tempering to the Torani, which make the entire pakhala bowl (we call it Kansa, /kɔ̃ː.saː/) more satiating.

If you want a detailed recipe of any of the above version, let me know in the comments.

Health Benefits of Pakhala Bhata

I was researching about the health benefits of Pakhala Bhata, although I know many of them by myself. But I needed to say it with concrete proofs.

So, below I am placing 2 of the research papers highlighting probiotics properties of Pakhala or fermented rice.

1. Pakhala- The Gut Wonder Food & Bowel Nosodes in Homoeopathy of AYUSH
2. Probiotic Properties of Lactic Acid Bacteria Isolated from Naturally Fermented Rice Gruel of South India

I wouldn’t go deep into the details at the micronutrients, bacterial or lactic acid level. Most of us don’t even know or care about those details.

But, let’s know the basics, how Pakhala Bhata benefits our health.

1. Improves gut health: The production of bacteria helps in improving overall health of your guts. These bacteria have been proven to be gut friendly, hence naturally boost the gut health.  
2. Helps digestion and prevents bloating: Pakhala is known for improving digestion and preventing bloating at the same time.
3. Keeps body Hydrated: In a tropical climate like ours, you would search for a food like Pakhala. You need to drink the Torani, a naturally good beverage, once you finish eating rice.

How I use to make my Pakhala Bhata?

Although I don’t follow the most traditional method, but I try to keep it simple. My version of Pakhala should fall under the Chunka pakhala category. Here is the process:

1. Cook 100 gms rice in the evening, soak it in the room temperature water, and leave it covered overnight.
2. Next day, in the morning, add curd, chopped onion and chopped green chillies. If you aren’t comfortable eating raw green chillies, you should avoid.
3. Then I temper mustard seeds, curry leaves and green chillies in a teaspoon of groundnut oil and pour in the torani.
4. Add salt to taste and enjoy with the side dishes you like to have with it.

Wondering, why I specified the type of oil I use for tempering! Consider reading here .

If you guys are interested in learning the recipes of sides that goes well with Pakhala bhata, let me know in the comments. I will try to compile each and share with you.

When are you Making Pakhala then?

I personally feel, Pakhala is a strong staple food, which hasn’t gotten its due. May be people who have tried to represent it didn’t really care much about it than themselves.

Nonetheless, let’s see if my attempt does any good in celebrating this soul element of Odisha.

If, after reading my blog, you are trying this gut friendly food, that I have been eating since childhood, share your experience with me.