Pakhala - Revision history

UpdateBot at 18:25, 29 May 2022

2022-05-29T18:25:48Z

← Older revision		Revision as of 23:55, 29 May 2022
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	\| native_name_lang = or		\| native_name_lang = or
	\| image = ~~Odisha pakhala~~.jpg		\| image = Pakhala 01.jpg
	\| image_size = 250px		\| image_size = 250px
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	{{Indian cuisine}}		{{Indian cuisine}}
	[[File:Pakhala ~~lunch~~.jpg\|thumb\|This is typical summer-time Odia cuisine. ~~Watered-rice~~ also known as ''pakhala'' along with ~~''sabzi'' (''bhaja'' in Odia) and a pair of chilled mango slices. The vegetables in 'bhaja' may vary. Here, there are potatoes and pointed gourds seasoned with spices~~. This lunch is often preferred to beat the summer heat in Eastern India.]]		[[File:Pakhala1.jpg\|thumb\|Pakhala with lemon and assorted side-dishes.]]
	[[File:~~Pakhala~~.jpg\|thumb\|''Dahi pakhala'' (~~curd~~ pakhala)]]		[[File:Pakhala with assorted side dishes 02.jpg\|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 Eastern India.]]
	[[File:Pakhala ~~Odia cuisine~~.jpg\|thumb\|right~~\|140px~~\|Pakhaḷa with ~~curd~~, lemon and ~~sautéed in~~ cumin]]		[[File:RJ... 1.jpg\|thumb\|''Dahi pakhala'' ( yogurt pakhala) with assorted side-dishes.]]
			[[File:Pakhala with assorted side dishes 03.jpg\|thumb\|right\|Pakhaḷa with yogurt, lemon, fresh cilantro, sautéed mustard and cumin seeds.]]

	'''Pakhaḷa''' ({{Lang-or\|ପଖାଳ}} ''Pakhāḷa,'' {{IPA-or\|pɔkʰaɭɔ}}) is an [[Cuisine of Odisha\|Odia]] cuisine, consisting of cooked [[rice]] washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi ({{Lang-or\|ତୋରାଣି}} ''ṭorāṇi'').<ref>{{cite book\|last=J. Tharu, Lalita\|first=Susie, Ke\|title=Women Writing in India: The twentieth century. Vol II\|year=1993\|publisher=Feminist Press\|isbn=9781558610293\|pages=688\|url=https://books.google.com/books?id=OjZYf9Xf9bcC&q=pakhala+orissa&pg=PA422}}</ref> It is popular in the state of [[Odisha]] and its similar variants in the eastern regions like [[Jharkhand]], [[Chhattisgarh]], [[Bengal]] and the northeastern states of [[Assam]] and [[Tripura]].		'''Pakhaḷa''' ({{Lang-or\|ପଖାଳ}} ''Pakhāḷa,'' {{IPA-or\|pɔkʰaɭɔ}}) is an [[Cuisine of Odisha\|Odia]] cuisine, consisting of cooked [[rice]] washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi ({{Lang-or\|ତୋରାଣି}} ''ṭorāṇi'').<ref>{{cite book\|last=J. Tharu, Lalita\|first=Susie, Ke\|title=Women Writing in India: The twentieth century. Vol II\|year=1993\|publisher=Feminist Press\|isbn=9781558610293\|pages=688\|url=https://books.google.com/books?id=OjZYf9Xf9bcC&q=pakhala+orissa&pg=PA422}}</ref> It is popular in the state of [[Odisha]] and its similar variants in the eastern regions like [[Jharkhand]], [[Chhattisgarh]], [[Bengal]], and the northeastern states of [[Assam]] and [[Tripura]].

	It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with [[rice]], [[curd]], [[cucumber]], [[cumin]] seeds, fried [[onions]] and mint leaves. It is popularly served with dry roasted vegetables—such as [[potato]], [[brinjal]], badi and [[Saag\|saga bhaja]] or fried [[fish (food)\|fish]].<ref>{{Cite news\|url=https://www.outlookindia.com/website/story/society-news-drinks-of-odisha-a-sneak-peek-into-the-taste-of-delight/331703 \|title=Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha \|last1=Pati \|first1=Charupadma \|website=Outlook \|date=7 June 2019 }}</ref><ref>{{Cite book\|url=https://www.google.com/books/edition/The_Penguin_Food_Guide_to_India/BGhBAgAAQBAJ?hl=en&gbpv=0 \|title=The Penguin Food Guide to India \|author=Charmaine O' Brien \|publisher=Penguin Books \|isbn=9789351185758 \|date=15 December 2013 }}</ref>		It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with [[rice]], [[curd]], [[cucumber]], [[cumin]] seeds, fried [[onions]] and mint leaves. It is popularly served with dry roasted vegetables—such as [[potato]], [[brinjal]], badi and [[Saag\|saga bhaja]] or fried [[fish (food)\|fish]].<ref>{{Cite news\|url=https://www.outlookindia.com/website/story/society-news-drinks-of-odisha-a-sneak-peek-into-the-taste-of-delight/331703 \|title=Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha \|last1=Pati \|first1=Charupadma \|website=Outlook \|date=7 June 2019 }}</ref><ref>{{Cite book\|url=https://www.google.com/books/edition/The_Penguin_Food_Guide_to_India/BGhBAgAAQBAJ?hl=en&gbpv=0 \|title=The Penguin Food Guide to India \|author=Charmaine O' Brien \|publisher=Penguin Books \|isbn=9789351185758 \|date=15 December 2013 }}</ref>
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	Generally burnt potato or ''aloo poda'' (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Various side dishes include [[dahi baigana]], kakharu phula bhaja (fried pumpkin flowers), mashed potatoes (alu bharata), fried fish (macha bhaja), fried prawns (chingudi bhaja), sukhua (dried fish) and saga bhaja (fired leafy vegetables).<ref name="sambad" /><ref name="ferment" />		Generally burnt potato or ''aloo poda'' (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Various side dishes include [[dahi baigana]], kakharu phula bhaja (fried pumpkin flowers), mashed potatoes (alu bharata), fried fish (macha bhaja), fried prawns (chingudi bhaja), sukhua (dried fish) and saga bhaja (fired leafy vegetables).<ref name="sambad" /><ref name="ferment" />

	==Pakhala ~~Dibasa~~==		==Pakhala Dibas==
	To promote the cuisine in modern era, Pakhala ~~Dibasa~~ was declared on 20 March ~~2015~~ by popular initiative to be celebrated by Odias worldwide.<ref>{{Cite book\|url=https://www.google.com/books/edition/Language_Identity_and_Contemporary_Socie/Ddl9DwAAQBAJ?hl=en&gbpv=0 \|title=Language, Identity and Contemporary Society \|page=80 \|author=Om Prakash \|publisher=Cambridge Scholars Publishing \|isbn=9781527522671 \|date=30 November 2018 }}</ref> Thus 20 March is celebrated every year as ''Pakhala Dibasa'' (Pakhala Day) by Odias across the regions<ref>{{cite web\|title=March 20 Is Declared As Pakhala Dibas (Universal Pakhala Day) By Odias Worldwide #Pakhal #Odisha #Food - eOdisha.org - latest Odisha News - Business - Culture -Art - Travel\|url=http://eodisha.org/march-20-declared-pakhala-dibas-universal-pakhala-day-odias-worldwide-pakhal-odisha-food/\|website=Eodisha.org\|access-date=4 October 2016\|date=19 March 2014}}</ref><ref>{{cite web\|title=Pakhala Dibasa to be celebrated by Odias all over the world on 20 March {{!}} Incredible Odisha\|url=http://incredibleorissa.com/pakhala-divas/\|website=Incredibleorissa.com\|access-date=4 October 2016\|date=17 March 2016}}</ref><ref>{{Cite web\|url=http://www.pragativadi.com/world-pakhala-divas-march-20/\|title='World Pakhala Divas' on March 20\|date=2017-03-18\|website=Pragativadi: Leading Odia Dailly\|language=en-US\|access-date=2019-03-09}}</ref><ref name=":1">{{Cite web\|url=http://eodisha.org/march-20-celebrates-pakhala-dibasa-initiated-dates-pakhaladibasa/\|title=Why March 20 celebrates as Pakhala Dibasa & Who has initiated this Dates - #PakhalaDibasa\|date=2016-03-20\|website=eOdisha.org - latest Odisha News - Business - Culture -Art - Travel\|access-date=2019-03-09}}</ref> where people eat and promote the cuisine.<ref name=":0">{{Cite web\|url=https://timesofindia.indiatimes.com/entertainment/events/bhubaneswar/pakhala-dibasa-grows-bigger-each-passing-year/articleshow/63383135.cms\|title=Pakhala dibasa grows bigger each passing year - Times of India\|website=The Times of India\|language=en\|access-date=2019-03-09}}</ref><ref>{{Cite web\|url=http://kanaknews.com/pakhala-dibasa/\|title=ଆଜି 'ବିଶ୍ୱ ପଖାଳ ଦିବସ' ! ଓଡିଆ ଜାତିର ଅନନ୍ୟ ବିଶେଷତ୍ୱ ପଖାଳ\|date=2018-03-20\|website=Kanak News\|language=en-US\|access-date=2019-03-09}}</ref>		To promote the cuisine in modern era, Pakhala Dibas was declared on 20 March 2011 by popular initiative to be celebrated by Odias worldwide.<ref>{{cite web\|title=March 20 Is Declared As Pakhala Dibas (Universal Pakhala Day) By Odias Worldwide #Pakhal #Odisha #Food - eOdisha.org - latest Odisha News - Business - Culture -Art - Travel\|url=http://eodisha.org/march-20-declared-pakhala-dibas-universal-pakhala-day-odias-worldwide-pakhal-odisha-food/\|website=Eodisha.org\|access-date=4 October 2016\|date=19 March 2014}}</ref><ref>{{Cite book\|url=https://www.google.com/books/edition/Language_Identity_and_Contemporary_Socie/Ddl9DwAAQBAJ?hl=en&gbpv=0 \|title=Language, Identity and Contemporary Society \|page=80 \|author=Om Prakash \|publisher=Cambridge Scholars Publishing \|isbn=9781527522671 \|date=30 November 2018 }}</ref> Thus 20 March is celebrated every year as ''Pakhala Dibas'' (Pakhala Day) by Odias across the regions<ref>{{cite web\|title=Pakhala Dibasa to be celebrated by Odias all over the world on 20 March {{!}} Incredible Odisha\|url=http://incredibleorissa.com/pakhala-divas/\|website=Incredibleorissa.com\|access-date=4 October 2016\|date=17 March 2016}}</ref><ref>{{Cite web\|url=http://www.pragativadi.com/world-pakhala-divas-march-20/\|title='World Pakhala Divas' on March 20\|date=2017-03-18\|website=Pragativadi: Leading Odia Dailly\|language=en-US\|access-date=2019-03-09}}</ref><ref name=":1">{{Cite web\|url=http://eodisha.org/march-20-celebrates-pakhala-dibasa-initiated-dates-pakhaladibasa/\|title=Why March 20 celebrates as Pakhala Dibasa & Who has initiated this Dates - #PakhalaDibasa\|date=2016-03-20\|website=eOdisha.org - latest Odisha News - Business - Culture -Art - Travel\|access-date=2019-03-09}}</ref> where people eat and promote the cuisine.<ref name=":0">{{Cite web\|url=https://timesofindia.indiatimes.com/entertainment/events/bhubaneswar/pakhala-dibasa-grows-bigger-each-passing-year/articleshow/63383135.cms\|title=Pakhala dibasa grows bigger each passing year - Times of India\|website=The Times of India\|language=en\|access-date=2019-03-09}}</ref><ref>{{Cite web\|url=http://kanaknews.com/pakhala-dibasa/\|title=ଆଜି 'ବିଶ୍ୱ ପଖାଳ ଦିବସ' ! ଓଡିଆ ଜାତିର ଅନନ୍ୟ ବିଶେଷତ୍ୱ ପଖାଳ\|date=2018-03-20\|website=Kanak News\|language=en-US\|access-date=2019-03-09}}</ref>

	==Other regional variants==		==Other regional variants==
	*Chhattisgarh: bore bhat		*Chhattisgarh: bore bhat
	*Jharkhand: [[paani bhat]]		*Jharkhand: [[paani bhat]]
			*Gujarat: Ghesh Bhat
	*Tamil Nadu: pazhedhu saadham<ref>{{Cite news\|url=https://www.livemint.com/Leisure/R384qDrBhWUAOSWdQ6LZeL/Not-fresh-yet-healthy.html \|title=Not fresh, yet healthy \|website=[[Mint (newspaper)\|Mint]] \|last1=Iyer \|first1=Nandita \|date=12 May 2014 }}</ref>		*Tamil Nadu: pazhedhu saadham<ref>{{Cite news\|url=https://www.livemint.com/Leisure/R384qDrBhWUAOSWdQ6LZeL/Not-fresh-yet-healthy.html \|title=Not fresh, yet healthy \|website=[[Mint (newspaper)\|Mint]] \|last1=Iyer \|first1=Nandita \|date=12 May 2014 }}</ref>
	*Andhra Pradesh: saddi annam		*Andhra Pradesh: saddi annam
	*Bengal: [[panta bhat]]		*Bengal: [[panta bhat]]
	*Assam: [[poita bhat]]<ref>{{Cite news\|url=https://www.eastmojo.com/features/2021/05/23/this-summer-get-healthy-with-power-packed-assamese-meal-poita-bhat/ \|title=This summer, get healthy with power-packed Assamese meal ‘Poita Bhat’ \|website=EastMojo\|last1=Koushik \|first1=Porishmita \|date=23 May 2021 }}</ref>		*Assam: [[poita bhat]]<ref>{{Cite news\|url=https://www.eastmojo.com/features/2021/05/23/this-summer-get-healthy-with-power-packed-assamese-meal-poita-bhat/ \|title=This summer, get healthy with power-packed Assamese meal ‘Poita Bhat’ \|website=EastMojo\|last1=Koushik \|first1=Porishmita \|date=23 May 2021 }}</ref>
			*Kerala: Pazham Kanji

	==See also==		==See also==

imported>Lancepark: additions, update sections

2021-08-18T22:47:18Z

additions, update sections

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{{Use Indian English|date=January 2015}}
{{Use dmy dates|date=January 2015}}
{{Infobox prepared food
| name = Pakhala
| native_name =
| native_name_lang = or
| image = Odisha pakhala.jpg
| image_size = 250px
| caption =
| alternate_name =
| country = [[Indian subcontinent]]
| region = [[Odisha]]
| national_cuisine = [[Odia cuisine]]
| variations = [[Panta bhat]]
| creator =
| course = Saja Pakhaḷa (fresh rice), Basi Pakhala (stale rice), Jira Pakhala (cumin rice), Dahi Pakhala (curd rice)
| served = Hot and cold
| main_ingredient = Cooked [[rice]]
| calories =
| other =
}}
{{Indian cuisine}}
[[File:Pakhala lunch.jpg|thumb|This is typical summer-time Odia cuisine. Watered-rice also known as ''pakhala'' along with ''sabzi'' (''bhaja'' in Odia) and a pair of chilled mango slices. The vegetables in 'bhaja' may vary. Here, there are potatoes and pointed gourds seasoned with spices. This lunch is often preferred to beat the summer heat in Eastern India.]]
[[File:Pakhala.jpg|thumb|''Dahi pakhala'' (curd pakhala)]]
[[File:Pakhala Odia cuisine.jpg|thumb|right|140px|Pakhaḷa with curd, lemon and sautéed in cumin]]

'''Pakhaḷa''' ({{Lang-or|ପଖାଳ}} ''Pakhāḷa,'' {{IPA-or|pɔkʰaɭɔ}}) is an [[Cuisine of Odisha|Odia]] cuisine, consisting of cooked [[rice]] washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi ({{Lang-or|ତୋରାଣି}} ''ṭorāṇi'').<ref>{{cite book|last=J. Tharu, Lalita|first=Susie, Ke|title=Women Writing in India: The twentieth century. Vol II|year=1993|publisher=Feminist Press|isbn=9781558610293|pages=688|url=https://books.google.com/books?id=OjZYf9Xf9bcC&q=pakhala+orissa&pg=PA422}}</ref> It is popular in the state of [[Odisha]] and its similar variants in the eastern regions like [[Jharkhand]], [[Chhattisgarh]], [[Bengal]] and the northeastern states of [[Assam]] and [[Tripura]].

It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with [[rice]], [[curd]], [[cucumber]], [[cumin]] seeds, fried [[onions]] and mint leaves. It is popularly served with dry roasted vegetables—such as [[potato]], [[brinjal]], badi and [[Saag|saga bhaja]] or fried [[fish (food)|fish]].<ref>{{Cite news|url=https://www.outlookindia.com/website/story/society-news-drinks-of-odisha-a-sneak-peek-into-the-taste-of-delight/331703 |title=Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha |last1=Pati |first1=Charupadma |website=Outlook |date=7 June 2019 }}</ref><ref>{{Cite book|url=https://www.google.com/books/edition/The_Penguin_Food_Guide_to_India/BGhBAgAAQBAJ?hl=en&gbpv=0 |title=The Penguin Food Guide to India |author=Charmaine O' Brien |publisher=Penguin Books |isbn=9789351185758 |date=15 December 2013 }}</ref>

==Etymology==
The term "pakhala" is derived from [[Pali]] word "pakhāḷitā" ({{lang-or|ପଖାଳିତା}}) as well as [[Sanskrit]] word "Prakshāḷaṇa" ([[Sanskrit]]: प्रक्षाळन) which means "washed/to wash."<ref name="ferment" >{{Cite book|url=https://www.google.com/books/edition/Indigenous_Fermented_Foods_of_South_Asia/bjg0CwAAQBAJ?hl=en&gbpv=0 |title=Indigenous Fermented Foods of South Asia |author=V.K. Joshi |publisher=CRC Press |isbn=9781439887905 |date=5 January 2016 }}</ref>

==History==
It is unknown when pakhaḷa was first included in the daily diet of Eastern India, but it was included in the recipe of Lord [[Jagannath Temple]] of [[Puri]] circa 10th cen. Pakhaḷa is eaten in the eastern part of the Indian subcontinent (including Nepal and some parts of Myanmar). The word ''pakhaḷa'' was used in the Odia poems of Arjuna Das in his literary work ''Kaḷpalata'' (1520-1530 AD).<ref name=pakhala>{{cite book|last=Panda|first=Shishir Kumar|title=Medieval Orissa: a socio-economic study|year=1991|publisher=Mittal Publications|isbn=9788170992615|pages=152|url=https://books.google.com/books?id=C_LT5Q-f3YEC&q=pakhala+orissa&pg=PA94}}</ref>

==Classification==
The different types of Pakhala classified as per preparation:<ref name="sambad" >{{Cite news|url=https://sambadenglish.com/on-pakhala-dibas-try-out-varieties-of-this-popular-odia-delicacy/ |title=On ‘Pakhala Dibasa’, Try Out Varieties Of This Popular Odia Delicacy |website=Sambad |date=20 March 2018 }}</ref><ref>{{Cite news|url=https://www.orissapost.com/this-summer-treat-yourself-with-odia-dishes-on-pakhala-diwas/ |title=This summer treat yourself with Odia dishes on Pakhala Diwas |website=OrissaPost |date=20 March 2020 }}</ref><ref>{{Cite book|url=https://www.google.com/books/edition/The_Saga_of_Jagannatha_and_Badadeula_at/QweqCQAAQBAJ?hl=en&gbpv=0 |title=The Saga of Jagannatha and Badadeula at Puri |page=188 |author=J C Manti |publisher=Vij Books |isbn=9789382652458 |date=2004 }}</ref>

===Popular variants===
*'''Saja Pakhaḷa''' (fresh pakhaḷa) is prepared by adding water instantly after making freshly cooked rice with drops of lemon in it. This variant doesn't need fermentation.
*'''Basi Pakhaḷa''' (stale pakhala, basi in [[Odia language|Odia]] means "stale") is prepared by fermenting rice by adding water which is generally kept overnight and eaten in the next day. This variant of pakhala follows the traditional method of preparation. People also eat it with badi chura along with diced onions and lemon to add flavors to the dish.
*'''Jira Pakhaḷa''' is prepared by adding fried [[cumin]] with curry leaves to the pakhaḷa.<ref>[http://spicezee.zeenews.com/gourmet/story937.htm Jeera Pakhala]</ref><ref>{{Cite web |url=http://www.orissadiary.com/orissa_cusine/Jeera%20Pakhala.htm |title=Jeera Pakhala |access-date=9 September 2010 |archive-url=https://web.archive.org/web/20160305192434/http://www.orissadiary.com/orissa_cusine/Jeera%20Pakhala.htm |archive-date=5 March 2016 |url-status=dead }}</ref>
*'''Dahi Pakhaḷa''' is prepared by adding [[curd]] to the pakhaḷa. Badi chura is taken as a side dish with pakhala.

===Others===
*'''Chain pakahala''' or '''Garama pakhala''' (hot pakhala) is similar to saja pakhala (fresh pakhala) but is served with hot rice.
*'''Paani Pakhala''' is a common variant prepared by only adding salt and water to the cooked rice.
*'''Ada Pakhala''' is prepared by adding ginger and salt to the cooked rice soaked in water.
*'''Sugandhi Pakhala''' or '''Subasa Pakhala''' (flavored pakhala) is prepared by adding chopped or grated ginger and roasted cumin seeds to cooked rice submerged in salty water which gives an aroma to the pakhala.
*'''Chupuda Pakhala''' (squeezed pakhala) is prepared by squeezing out the cooked rice washed in water and served with curd, roasted cumin and salt.
*'''Mitha Pakhala''' (sweet pakhala) is prepared by adding sugar or jaggery to cooked rice and water along with roasted cumin. It is an unusual variant and not popular compared to popular fresh or stale pakhala. Sometimes oranges are added as well.
*'''Tabhaa Pakhala''' is prepared by adding lemon water to the cooked rice.
*'''Ghia Pakhala''' is prepared by adding ghee to the cooked rice.
*'''Malliphula Pakhala''' is prepared by malli flowers(jasmine) to the cooked rice for aroma.

==Preparation==
The dish is typically prepared with rice that is cooked and allowed to cool. Cook normal rice, then cool it. Pour water in a bowl and add rice to it. In a pan, heat a pinch of oil, add mustard seeds, curry leaves, dry red chili and fry well. Add this ''chhunka'' or tadka into the pakhala bowl with sour curd. One can add mint leaves and raw salt to enhance the taste. To add more zing, one may opt for fish fry or sukhua poda (dry fish fried), saga bhaja, badi chura (a regional food item made up of batter of urad or black gram by drying under sunshine as small nuts and then fried to serve) and much more. [[Cumin|Cumin seed]]s are fried, ground into a fine powder and added to [[curd]] with [[coriander|coriander leaves]] and [[salt]].It is sometimes served with a [[fish fry]] and [[spinach]].<ref>{{Cite news|url=https://www.thequint.com/neon/what-the-food/recipe-pakhala-bhaat-fermented-rice-desh-ka-tadka#read-more |title=Pakhala Bhat – An Odia Cuisine: Fermented Rice Recipe |last1=Mandal |first1=Tridip |last2=Singh |first2=Muskan |website=[[The Quint]] |date=13 August 2021 }}</ref>

===Traditional preparation===
Pakhaḷa is slightly [[Fermentation in food processing|fermented]] rice. The rice is cooked, water is added with little bit of old pakhal (something similar to making curd using milk and old curd). Pakhaḷa tastes best when served after 8 to 12 hours after preparation; in this case, no old pakhal is required to be added to the rice as fermentation usually happens after 6 hours of keeping rice in water. The Pakhala by itself tastes a bit sour, but also paste of green chilli, green Mango and ginger is added to give the Pakhala a little bit hot and sweet flavour.

Generally burnt potato or ''aloo poda'' (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Various side dishes include [[dahi baigana]], kakharu phula bhaja (fried pumpkin flowers), mashed potatoes (alu bharata), fried fish (macha bhaja), fried prawns (chingudi bhaja), sukhua (dried fish) and saga bhaja (fired leafy vegetables).<ref name="sambad" /><ref name="ferment" />

==Pakhala Dibasa==
To promote the cuisine in modern era, Pakhala Dibasa was declared on 20 March 2015 by popular initiative to be celebrated by Odias worldwide.<ref>{{Cite book|url=https://www.google.com/books/edition/Language_Identity_and_Contemporary_Socie/Ddl9DwAAQBAJ?hl=en&gbpv=0 |title=Language, Identity and Contemporary Society |page=80 |author=Om Prakash |publisher=Cambridge Scholars Publishing |isbn=9781527522671 |date=30 November 2018 }}</ref> Thus 20 March is celebrated every year as ''Pakhala Dibasa'' (Pakhala Day) by Odias across the regions<ref>{{cite web|title=March 20 Is Declared As Pakhala Dibas (Universal Pakhala Day) By Odias Worldwide #Pakhal #Odisha #Food - eOdisha.org - latest Odisha News - Business - Culture -Art - Travel|url=http://eodisha.org/march-20-declared-pakhala-dibas-universal-pakhala-day-odias-worldwide-pakhal-odisha-food/|website=Eodisha.org|access-date=4 October 2016|date=19 March 2014}}</ref><ref>{{cite web|title=Pakhala Dibasa to be celebrated by Odias all over the world on 20 March {{!}} Incredible Odisha|url=http://incredibleorissa.com/pakhala-divas/|website=Incredibleorissa.com|access-date=4 October 2016|date=17 March 2016}}</ref><ref>{{Cite web|url=http://www.pragativadi.com/world-pakhala-divas-march-20/|title='World Pakhala Divas' on March 20|date=2017-03-18|website=Pragativadi: Leading Odia Dailly|language=en-US|access-date=2019-03-09}}</ref><ref name=":1">{{Cite web|url=http://eodisha.org/march-20-celebrates-pakhala-dibasa-initiated-dates-pakhaladibasa/|title=Why March 20 celebrates as Pakhala Dibasa & Who has initiated this Dates - #PakhalaDibasa|date=2016-03-20|website=eOdisha.org - latest Odisha News - Business - Culture -Art - Travel|access-date=2019-03-09}}</ref> where people eat and promote the cuisine.<ref name=":0">{{Cite web|url=https://timesofindia.indiatimes.com/entertainment/events/bhubaneswar/pakhala-dibasa-grows-bigger-each-passing-year/articleshow/63383135.cms|title=Pakhala dibasa grows bigger each passing year - Times of India|website=The Times of India|language=en|access-date=2019-03-09}}</ref><ref>{{Cite web|url=http://kanaknews.com/pakhala-dibasa/|title=ଆଜି 'ବିଶ୍ୱ ପଖାଳ ଦିବସ' ! ଓଡିଆ ଜାତିର ଅନନ୍ୟ ବିଶେଷତ୍ୱ ପଖାଳ|date=2018-03-20|website=Kanak News|language=en-US|access-date=2019-03-09}}</ref>

==Other regional variants==
*Chhattisgarh: bore bhat
*Jharkhand: [[paani bhat]]
*Tamil Nadu: pazhedhu saadham<ref>{{Cite news|url=https://www.livemint.com/Leisure/R384qDrBhWUAOSWdQ6LZeL/Not-fresh-yet-healthy.html |title=Not fresh, yet healthy |website=[[Mint (newspaper)|Mint]] |last1=Iyer |first1=Nandita |date=12 May 2014 }}</ref>
*Andhra Pradesh: saddi annam
*Bengal: [[panta bhat]]
*Assam: [[poita bhat]]<ref>{{Cite news|url=https://www.eastmojo.com/features/2021/05/23/this-summer-get-healthy-with-power-packed-assamese-meal-poita-bhat/ |title=This summer, get healthy with power-packed Assamese meal ‘Poita Bhat’ |website=EastMojo|last1=Koushik |first1=Porishmita |date=23 May 2021 }}</ref>

==See also==
{{portal|Food}}
* [[List of Indian dishes]]
* [[Cuisine of Odisha]]

==References==
{{reflist}}

==External links==
*[http://odialive.com/universal-pakhala-day-celebrated/ Universal pakhala divas]
*[https://web.archive.org/web/20130527082126/http://food.sify.com/vegrecipes/Pakhala_Bhaata_Water_Rice_-144581 Pakhaḷa bhata]
*[https://web.archive.org/web/20141119151425/http://www.discoverityourself.com/beat-heat-pakhala-water-rice-traditional-oriya-cuisine/ Water Rice]
*[https://odiarecipes.com/details.php?htid=72 Pakhala Bhata of Odisha]

{{Indian Dishes}}
{{commons}}

[[Category:Indian rice dishes]]
[[Category:Odia cuisine]]