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Pakhala | ପଖାଳ 🧿
Pakhala Bhata, Odisha’s favorite summer comfort food, is rice soaked or lightly fermented in water, keeping the body cool and aiding digestion. Best enjoyed with simple fried or mashed sides.

Celebrated every year on March 20 as Pakhala Dibasa.
Here are some interesting points about it:
• Purpose: It’s especially popular in the hot summer months because it cools the body and helps prevent heatstroke.
• Varieties: There are different types—like basi pakhala (fermented overnight), saja pakhala (freshly made), and dahi pakhala (with curd).
• Taste & Nutrition: The fermentation slightly sours the rice water, which is not only refreshing but also promotes gut health due to natural probiotics.
• Cultural Role: It’s part of Odisha’s daily life and even gets its own celebration—Pakhala Dibasa (Pakhala Day), observed on March 20.
• Pairings: Commonly served with fried or mashed vegetables, fish fry, badi chura (crushed lentil cakes with spices), or green leaves sautéed with garlic.