What is Odisha's Pakhala Bhaat and 5 similar fermented rice dishes enjoyed in other Indian states

Rice is an Indian staple. From North to South and East to West, the white grain is consumed from breakfast to dinner and in every meal, the taste, texture, and presentation changes. Not only this, even the cooked rice water is full of nutrition and is a gentle, mucilaginous drink that soothes the gut lining. When consumed with black salt, it helps ease indigestion, flatulence, and mild acidity. There is one unique rice preparation with different names and a slight change in presentation, which is enjoyed during summer months and is said to combat heat and its side effects. In Odisha, it is called Pakhala. Scroll down to read in detail and learn about 5 similar fermented rice dishes of other Indian states.

It is essentially cooked cooled rice soaked in water and left to ferment overnight. It is a mildly tangy, probiotic-rich dish that is incredibly cooling and is said to help combat intense summer heat. It is traditionally served with accompaniments like fried vegetables, mashed potatoes (aloo bharta), green chillies, pickles, or even fried fish. It is not only an easy-to-prepare dish but also aids digestion, boosts gut health, and helps maintain hydration.

It is loved so much that it is celebrated annually as Pakhala Dibasa, highlighting its cultural and nutritional significance. As per reports, the Odisha government, led by Chief Minister Mohan Charan Majhi, is actively promoting Pakhala Bhat and on March 20, 2026, the state . On March 20, 2026, the state celebrated "Pakhala Dibasa" by setting a Guinness World Record for the largest serving, preparing 1,174 kg at Panthanivas, Bhubaneswar, to boost its global popularity. The dish was then distributed to over 2,000 people from underprivileged communities. The gathering also featured around 326 varieties of Odia dishes.

While Pakhala is Odisha's take on fermented rice, similarly other states with extreme heat have their own fermented dishes that help combat heat. Take a look.

In West Bengal, Panta Bhat is more of cousin sister of Odisha's Pakhala. The rice is soaked overnight and served with mustard oil, onions, green chillies, and sometimes fried fish or mashed vegetables. According to legents, it is served on Poila Boishakh as a traditional dish too.

In Assam, summer afternoons are dedicated to Poita Bhat. At its core, it is made by soaking leftover rice in water and allowing it to ferment overnight. It is rich in probiotics and is served with onions, green chillies, mustard oil, salt, and sometimes mashed potatoes (aloo pitika). In traditional set up, it is also served with ermented fish, fried fish, or local chutneys.

It is a traditional breakfast or lunch dish of the state, where overnight soaked fermened rice is mixed with curd or buttermilk and is commonly served with raw shallots, green chillies, salt, and sometimes pickle or chutney. In many households, it is also paired with simple sides like fried vegetables or mor milagai (sun-dried curd chillies) as well.

This is also traditional fermented rice preparation and is made with leftover cooked rice that is soaked in water overnight and is combined with buttermilk or curd and is served with aw onions, green chillies, and a pinch of salt. For added flavour, it may be paired with spicy pickles, chutneys, or traditional sides like avakaya (mango pickle).

This is a humble rice dish of Telangana, where ganji refers to rice starch water, and it involves cooked rice served along with this nutrient-rich liquid. It is enjoyed with plain or mixed with buttermilk, making it especially refreshing during hot weather. It is commonly paired with raw onions, green chillies, pickles, or simple chutneys. In rural settings, they also serve it with mashed vegetables for added flavours.