Pakhala

thumb|Pakhala with lemon and assorted side-dishes. thumb|This is typical summer-time Odia cuisine. Dahi Pakala also known as pakhala along with assorted side dishes. This lunch is often preferred to beat the summer heat in East India|Eastern India. thumb|Dahi (curd)|Dahi pakhala ([[yogurt pakhala) with assorted side-dishes.]] thumb|right|Pakhaḷa with yogurt, lemon, fresh cilantro, sautéed mustard and cumin seeds.

Key facts

Food.name: Pakhalaପଖାଳ
Food.image: Pakhala 01.jpg
Food.image_size: 250px
Food.country: Indian subcontinent
Food.region: Odisha
Food.national_cuisine: Odia cuisine
Food.variations: Panta bhat
Food.course: Saja Pakhaḷa (Freshly cooked rice), Basi Pakhala (Fermented rice), Jira Pakhala (Cumin rice), Dahi Pakhala (curd rice)
Food.served: Hot (Saja Pakhala) and cold
Food.main_ingredient: Cooked rice
Food.calories: 52 per 100g

via Wikipedia infobox

Wikidata facts

Image: Pakhala bhat.jpg

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Commons category: Pakhala

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~7 min read

Article

12 sections

Contents

Etymology
History
Classification
Popular variants
Others
Preparation
Traditional preparation
Pakhala Dibasa
Other regional variants
See also
References
External links

Pakhaḷa (, ) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (). It is popular in the state of Odisha and its similar version is eaten in the eastern regions like Chhattisgarh, Jharkhand, Assam, Bengal and southern regions of Kerala, Tamil Nadu, Andhra Pradesh, Karnataka. It is also known as pāntā bhāt in Bengal.