उड़ीसा और बंगाल की फेमस डिश और हमारी महामहिम राष्ट्रपति की भी फेवरेट डिश | Pakhala Bhata Recipe

पखाला भात का इस्तेमाल उड़ीसा , बंगाल में किया जाता है, ये वहां का डेली रूटीन है,इसको प्लेन भी खाया जाए ,और दही के साथ खाया जाता है। इसमें मैंगो जिंजर का भी इस्तेमाल होता है ,जो कि वहीं पर मिलती है, यह एक प्रोबायोटिक पूर्ण है जिसकी वजह से हमारा पेट हमेशा साफ रहता है ,और अपच जैसी बीमारियां नहीं होती
Pakhala Bhaat is used in Orissa, Bengal, it is a daily routine there, it can also be eaten plain, and eaten with curd. Mango ginger is also used in this, which is found there, it is a complete probiotic, due to which our stomach is always clean, and diseases like indigestion do not occur.
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Recipe name- pakhala bhat
preparing time-8-10 houres
Cooking time-20 minutes
Servings-4 persons
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Ingredients-
Rice- 1 cup
Mustard oil-1 tbsp
Slat- to taste
Mustard seeds-1 tsp
Curry Patta- 10-12
Whole red chilly-1
Asafoetida- 1/4 tsp
Green chilly-2
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#honestkitchen #pakhalabhata #pakhalabhat #presidentindia
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[@cookwithsrabanika2814]

Main Odisha se hu. App ne jo dahi use Kiya 1cup chawal ke liye, dahi jyada ho gaya. 2cup dahi nahin dalte. Hf cup dahi se kam ho jata. Aur jo tadka diye thik he per coconut oil se tadka nahin diya jata hai. Odisha main coconut oil cooking main use nahin hota he. Btw preparation bahut acha tha . Step by step process v bahut acha tha.

[@debaprasadjena6758]

Kn acha tha bhata na pakhalli ki pakhala hei gala

[@yogisgl]

Only Chef who is rooted to India... Hats off chef... U r great

[@ExMuslimAmir5030]

इसको खाने से पेट के साथ साथ दिल दिमाग भी ठंडा हो जाता है....हर ओडिशा वासी का favorito food है और मेरा भी😍😍😜

[@kalpanagarnaik921]

No coconut oil.

[@anupamraja]

Pakhala is mostly consumed in odisha. But yes, it's also been eaten by many other places in India. Pakhala - my odisha, Panta bhat-west bengal, Pani bhaat- some regions of bihar, Kanji- kerala( but not sure). Odisha has so much of cuisines to offer but sadly underrated. Even to make/see pakhala, we had to wait until someone become president who belongs to odisha.

[@ajaysinghrawat970]

Cushions or cuisines? 🤣

[@its_nezuco6928]

I'm from West Bengal and I eat every morning and I love panta bhat + aaloo bhaja😍😍😍

[@rimpi0989]

Kanji is like boiled rice or phena bhaat

[@rajanisingh6631]

Yes ise bihar me pani bhat bolte hai..isme pyaj ,achar,sukhi lal mirch,namak aur sarson tel dal kar khate hain..very testy and healthy..😊

[@Trishul64]

पानी भात नहीं माड़ भात कहा जाता है बिहार में।

[@himansusekharbuda7944]

I am from odisha. What you shown as pakhala, it is super class. Normally in rural odisha, putting Tadka is totally not used. We just add pinch of salt, one piece onion, one green or red chilly. Pakhala is the menu of poor people. Any way your presentation is good. ( An odia)

[@EvolveYourBrain]

Pakhala is eaten by all sections and economic strata’s not just poor Odia’s. Yes what accompaniments you eat with it can be based on your financial condition.

[@sarojkumarsahu3540]

Pakhal ke saath baigan bhata, tomoto poda, maacha bhaja etc. My favourite

[@KuheliBhattacharya-lh1mv]

West Bengal mein yea pakhala nam ki koi bhi fermented rice usme Dahi daal ke... Jo aur ek fermented form hai milk ka.. yea sab bilkul nahi khate. Aur karipatta hing wala tadka.. totally not used. Bengal mein rice ko thanda karke usme paani dalke salt milakar khaya jate hai. Sath mein kaccha onion aur fried dry red chili or green chili. Aur usko kehte hai Panta Bhaat

[@pujamallick6445]

Jharkhand mai bhi kha jata hai Poori garmi mai mai khate I love it

[@avinash_madhukar]

This is also common in Chhattisgarh but it's little bit different called as "Baasi" The cooked rice 🍚 is soaked in water for whole night and then consumed in morning during summer it helps to coold down body temperature and good for Stomach

[@ak-vx1wt]

Please share full step I will try

[@kalyanikarmakar6042]

Ek hote h basi or ek hote garam pakhal pr subah banao dopaher me khaw.

[@naivedyam3343]

गुरु जी आप पाकशाश्त्र में पूर्णतया निपुण हो। सब मां अन्नपूर्णा देवी की कृपा से है। 🛐

[@Honestkitchen-Bhupi]

🙏🙏

[@manjarineti2394]

Without dahi & tadka it's delicious after eating at morning time also 😊

[@Nana-Kunwar]

Sindhi also make it but keep it in milk with one tblspn dahi overnight. Its eaten on satam or Sheetla Saptami. It is called Kanbo Bhath. No tadka is given but coarsely ground mustard seeds are put along with milk and dahi.

[@madhuswami3107]

बहुत ही अनोखी रेसिपी पहली बार देखी है

[@mayam6914]

People in TN, Kerala Andhra, coastal karnataka also make this and is known as ganji, kanji depending on region. Slight variation in some part of Karnataka, where they don't ferment or leave overnight, but use freshly cooked rice with lot of water and garnish with coconut milk & tadaka... Specially cooked in *Dwadashi* a day after fasting day *Ekadashi*

[@subratamaity512]

Pakhala bhat is not only delicious but also very healthy due to it's micronutrients and presence of iron. The best wil be fermenting boiled rice in earthen pot. It's consumed in Orissa, West Bengal, Jharkhand even in Assam, Chhattisgarh and some parts of Maharashtra ( mainly in Bhandara district). And it's a popular dish of Bangladesh, Indonesia also. But in Orissa, it's consumed just like king thali. Oria people eats pakhala bhata with alu bharta, bori bhaji, sag bhaji, fish fry.... piece of onion and green chilli. Viewers are requested not to fight in the name of inventer state. Who knows the name of inventors of any traditional food? These are consuming by people since many many thousands years ago. Enjoy food and stay friendly.

[@saniapraveen2448]

How to check the rice whether it is fermented or not?

[@nmo3148]

@@saniapraveen2448 I made it today. No smell. just like watery rice.

[@EvolveYourBrain]

@@saniapraveen2448try buying the Usna rice that’s an indigenous parboiled rice variety I have tried with Ponni boiled rice famous in south India and my pakhala came out really good. First you have to boil water and then add your rice and cooked really soft and the access water you have to drain. Wait till the rice cools down but it should be still warm then add water(preferably untreated chlorine water) you can use bisleri or any other mineral water. Then cover it and store it in a warm place like we do for curd. I prefer 15 hrs preference as I enjoy the tangy and sour taste. Just like the curd we save some culture to use it for next batch. If taste like just water down rice and has no smell or tanginess then it’s a sign it didn’t ferment very well

[@neeluuniyal3881]

Yummy & unique recipe 😋😋 Thnx for sharing 😋😋

[@paprikamerah]

This looks so delicious, thank you for sharing❤️❤️❤️

[@swetapadmanayak4336]

I'm from odisha 😊 & pakhala bhata also is my favourite💗

[@akshitakitchen2459]

Support and subs akshita kitchen

[@yogeshmishra222]

कुछ अलग..... पर पेट के लिए best 😋

[@mamta24d]

ye chhattisgarh ki bhi dish hai hamne to bachpan se yahi khaya hai har ghar me aaj bhi yahi khate hai aur chahe labor ho ya sabji bechne wale chahe amir ho yahi khate hai

[@RenukaUpadhyay-ly9jf]

Sahi kaha aapne

[@travel_with_mumma]

Chattisgarh pehle kiske sath juda tha 😂😂😂 odisha se so obviously chattisgarh log v khate hoge

[@a.oza66]

Behtreen dish.... Bahot dino baad traditional recipe dekhne me aai, ise try krna bnta hai.... 👌👌👍

[@chunubehera2040]

best pakhala...love from odisha....❤️

[@AkashSingh-qc6og]

The only chef who to so downward of every recipes of different cultures lv u chef❤️❤️✨

[@karishmadhariwal1664]

Osm sir..m apke sare video dekhti hu..or apke smjhane ka tarika mujkhe best lgta h...☺️

[@Honestkitchen-Bhupi]

Thank you valuable feedback and keep watching

[@gladonnet]

I love this recipe too.

[@dimpymain]

Meri mummy ka fav hai.. Pakhala... Garmi me muje pasand hai... 😍😍

[@preetiguria2645]

This is a typical dish of ‘Chotanagpur Plateau’…..this geographic region & surrounding area covers Jharkhand, Odisha, West Bengal, Chhattisgarh. It’s a very staple & typical diet of the ‘Adivasis’. In Jharkhand it’s called ‘Bothal Bhat/ Basi Bhat’. The true & original form of this dish is….cooked rice kept in water to cool & ferment. This whole garnishing/tadka etc is latest craze! BTW president Murmu is also Adavasi, so it would be a diet close to her heart.

[@leelavantishah5209]

Hamare yaha Tamilnadu me ishe ham tahir sadam kahete hai tahir mane dahi sadam mane bhat our yaha ke log bhotha bhotha pasand karte hai sabhi hotel me mill jata hai ,👌👍👏🌹🥰❤❤❤

[@EvolveYourBrain]

Odia people use earthen pot to ferment even steel or glass pot will be fine. However I’ve never seen anyone using bronze or copper. It might interfere with the fermentation process

[@jangyeshkumarofficial8287]

Very nice dish sir u prompted our dish thank you from odisha

[@noone0017]

This is only from Odisha !! West Bengal only claims every dish is their own recipe , like rosogulla , it's from Odisha !! Thank you , no hate 🙏🏻

[@rupusinha1003]

exactly, bengali people always think in each and every case, they invented first or the matter came from bengal region. pathetic

[@Ashish-rf2eh]

Right.... bangal always claims on every dish.

[@agonnoga6100]

Bengali Rosogulla is very different from Odiya Rasagulla in terms of taste, color and content. They are not one and the same sweet dish. Odiyas are jealous of Bengalis as they have hardly anything to show that is spectacular. Therefore try to pass off what belongs to others as theirs'.

[@agonnoga6100]

@@rupusinha1003 no Bengali claims any Bihari or Odiya dish as Bengali. What nonsense are you talking about?

[@redhakhollatestvideoredhak4524]

@@agonnoga6100 You may not claimed this recipe but, as soon as Draupadiji became President you people said she is our Bengali. ( send you vdo if required )

[@psneog]

It is favourite in Assam too. We call it poita bhat.

[@Ram_Pandey72477]

❤

[@tastycreationwithtara]

Sir pehli bar dekhi ye dish. Main bhi jarur bnaungi ye dish. 😊

[@deshdeepak4494]

Very nice recipe 👌 😋 👍 😍

[@anujasharmag8926]

this looks so delicious 😋

[@AnilSharma-pg6hb]

If you apply the Tadka immediatly after cooling with a little salt the SarsoN in it accelerates fermentation. So put the salt too along. The delay due to salt is actually healthy because it stops early fungus formation while fermentation is only marginally delayed.(Remember Salt raised bread!)The result is slightly sour, but much tastier!! And if you add onion too before fermentation, well!!!! I've done this, and the results are astounding!! mycellium

[@bilvapatra]

Interesting to read your thoughts. The general belief is that salt, onion, anything in the rice prevents fermentation.

[@shishirkumarsharma9024]

Odia aur chattisgarh ki ye behad popular dish hai . Aapne ise basmati chawal se banaya parantu ye mote chawal ka bahut tasty banataa hai. Haan raat me bhigote samay thoda dahi /mattha daal de to fermentation achchhi tarah se hota hai. Subah me khate samay dahi milane se alag swaad aata hai.

[@venkatmallareddy9852]

Pakhal bhata recipe 👩‍🍳👌👍

[@rinkukansal5146]

Very. Simple. And. Nice. Recipe.

[@zaikaapnekitchenka]

Wow looking soooooo Delicious and amazing recipe sis. Every recipe is amazing fabulous adorable and awesome. You are really excellent awesome dii. Keep Growing up and Stay Connected as always. May Bless You ♥️♥️♥️♥️😘😘😝😝😝🔥😊

[@sarojarora9242]

Bahut acchi recpie .High in B 12.

[@suprakashmandal7383]

In west Bengal its called Panta Bhat We don't use dahi in it, night we prepare rice after cooling it put water let it formented till morning , in morning we consume it with other dishes.

[@amitmalakar007]

Love From Odisha

[@smrutishikhadas5344]

Our staple food n signature food as well..fron odisha

[@spark9573]

Panta vat bolty hy West Bengal my Love from West Bengal ❤️

[@sarojverma2580]

बहुत बहुत अच्छा

[@kalingaantique8051]

Great sir!!

[@SingerKeyaa]

Panta bhaat Left over rice 🍚 is used to preserve it for later use. Earlier there was no fridge so it was the technique.

[@Bushra786]

This look so yummy wow delicious stay connected friend ❤

[@kalpana5346]

Very nice from odisha

[@ashokpanda2527]

What you are showing is chunk pakhal. During summer plain pakhal is favorite dish of odias. It is made in different ways Thanks for presentation.

[@TradingwithTiki]

Bhai apku dhanyawad hai....hamara desi khana ku apne dikhaye....Bhai agara app famous odia khana (pakhal bhat) yaniki water rice ku sabke samne rakh rehe hai to pura sehi tara se rakhiye plz.... taki ise koi b bana ker kha sake, or ye sabse asan huta hai...ismain koi tamjham nehi huta hai...pehela bat to ismain bilkol tadka to nehi lagaya jata hai.... Or curd(dahi) optional huta hai,or thada hi dala jata hai.... Or ek point hai jo rice bach jata hai ushe night main hi water main dalke rakh diya jata hai or fir subhe khaya jata hai (9 am ku)...

[@jyotitulu1920]

Super se uper

[@aayushmathur9781]

Maja aa gaya

[@tlmfacts]

Very common in our home

[@manjunathmanju8939]

Benglore ke log called ganjii anna

[@T.KaurArora]

similar/near to 'bore baasi' of chhatissgarh

[@tanushreehomekitchen]

Pannta bhat 👌👌

[@pragnajoshi1384]

Hum log ese ghens bolted but pakaneka tarika different I will use your recipe I liked this recipe thank you so much

[@smitakothari9797]

Very nice 👌

[@anshfashion802]

Nice dish chef I'm from odisha

[@RK-vw7vr]

so interesting

[@Nana-Kunwar]

Udi baba ei to Panta bhath aschi darun tasty. South mein bhi banta hai. Yada kada main subha ke nashte mein khata hun

[@neelakrishna]

Namaskar ! South we have Bagala bhath too . We add pomegranate seeds , finely cut cucumber , some add pineapple pieces too ( not much little ) tastes very very good . Some temple serve as prasAdam too 🌹

[@jayalakshmiramesh7196]

We eat this recipe in Tamil Nadu also 😊

[@jogensahu]

I am from odisha. Pakhala is my favourite summer staple food. Best fermentation happen if last day pakhala's haandi to be used to ferment the fresh boiled rice.

[@pjvv2386]

Sarson ke daane brown raw: kadhai mein yellow kaise?? Rai right? Some people call it sarson!!. Yes!!?? ThQ. Learnt. Sharing

[@nirmalajakhar7659]

Tasty jb rice gal Jaye 😋

[@fathimazaynab9133]

Proud to be Odia😊

[@swagatamukherjee6070]

আমাদের বাংলায় একে বলে পান্তা ভাত। দারুন লাগে খেতে।

[@srjmobile7481]

Jharkhand me v hamlog khate h

[@savitapatel9500]

Thanks Bhupiji 🕉️🙏🙏

[@mamatasarangi3392]

Hii chef ..esme desi gee ka tadka ho tou aur bhi tasty lagta he ..

[@devkumarithakur7382]

छत्तीसगढ़ में बासी भी इसी तरह बनाया जाता हैं फर्क इतना है कि बासी को बघार नहीं देते , भूपेश बघेल की सरकार ने 1 मई मजदूर दिवस को बोरे बासी खाने का नियम बनाया था ।

[@zoroaster_india]

Jai johar sangwari ho

[@rashikajmain9180]

panta bhaat in Bangladesh. Panta with hilsha fish is the traditional dish of Bengali New Year in Bangladesh.

[@cookwithrachna]

Mind blowing

[@Honestkitchen-Bhupi]

Tq so much

[@agonnoga6100]

In Bengal it is only rice with salt and masur dal vadas. This is very different from Bengal's Pantua Bhaat.

[@santoshpassi7385]

Yes they add seasonal veggies also and green chillies

[@yukta6658]

Chhattisgarh mein bahut kehte hain yah wala dish udisa mein hi nahin Chhattisgarh mein bhi famous hai Chhattisgarh ki log ise khakar khet mein jaate Hain aur

[@umeshdash6785]

Thanx chef......from odisha...

[@Honestkitchen-Bhupi]

Wlc

[@DeepakVerma-bm2bh]

सर मेरा बस चले तो आपको राष्ट्रीय शेफ बनवा दु मैं आएगा एक दिन जरूर जिस दिन आप बनोगे राष्ट्रीय शेफ़🙏👆👍

[@Honestkitchen-Bhupi]

वाह भाई जी, 😅🥰

[@Chanakya50BC]

This is also eaten in Tamilnadu, Kerala, Karnataka etc. Cooked rice is soaked in water overnight and had with dahi and salt.

[@pragyannaik8720]

Delicious..I m from odisha

[@badrimukherjee310]

in desi bengali it is called bhija bhat specally in two or three district of west bengal, other part of wb it is called panta bhat...

[@giranikumar3821]

west bangal panta bhat

[@kamleshbag5373]

Atmatrupti bhojana,Love from Odisha ❤️❤️❤️❤️❤️

[@minu2770]

Bothaa bhaat

[@triptydatta7540]

Bengal mein hum ise kahatey hain PANTA BHAAT. it is very tasty and more nutritious than normal cooked rice

[@prithahalder6214]

Bengal mein hum isse Panta Bhat kehte hai

[@niralijoshi4894]

Please keep on teaching Desi recipes 🙏 .

[@Honestkitchen-Bhupi]

Many recipes uploaded

[@sandeeprathod8537]

लाहोरी कतलंबा

[@amiyakumarasbmredfox]

Bhagwan Jagannath ji ke pass bhi pakhala bhata bhog lagta hai.

[@bhaktimshakti1138]

🤩Wow

[@ashishkumarpatra3785]

Pakhala is odisha's dish not west Bengal's .Its soul of every odia.

[@baajpakhi]

It's called "paanta bhaat" in westbengal .. But we don't use Dahi..but next time I will try ...

[@rajeshkarmakar3672]

ISKO WEST BENGAL ME BOLTE HAY 'PANTA VAT' LOVE YOU CHEF BHUPI.. LOVE FROM WEST BENGAL ❤️❤️❤️

[@Honestkitchen-Bhupi]

Dhanyawad

[@sandhyaskitchen65]

Sir ji aap bhut achi recipe bnate 🙏🙏👌🏻👌🏻😊. Mai bhi video bnati hu please mere video ko bhi dekhe aur bataye ki kaisa kam kr rhi hu 🙏🙂

[@radhikaiyer5853]

Nice 👍

[@Honestkitchen-Bhupi]

Wlc

[@amarnathtripathi5950]

Bengal mei isko paantha bhat boltey hai. ASEAN countries mein isko congee naam se jaana jaata hai.

[@damuartistguru7470]

Jharkhand main bhi eshe ,daa Mandi or( bahshi mandi) kha jhata hai