Panta bhat or poita bhat consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi in Odia. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and Aloo Makha/Alu Pitika. It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and in the country of Bangladesh. Panta bhat with Ilish (Hilsha) is the national dish of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century, while the dish Pakhala from Odisha documents back to 10th century CE, and is known as the origin of this dish. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions.
Components
rice
Dietary Information
✓ Must-try when visiting India
Traditional India cuisine
