Dahi Pakhala (also known as Dahi Pakhala Bhata or Dahi Pakhala Bhata) is a refreshing and cooling dish from Odisha, India. It is a variation of Pakhala Bhata, which is fermented rice, served with yogurt. It’s a popular summer dish because of its cooling properties and digestive benefits.

Ingredients:

• For Dahi Pakhala:
• 2 cups cooked rice
• 1 cup plain yogurt (curd)
• 2 cups water (adjust for desired consistency)
• 1-2 green chilies, chopped (optional)
• 1-2 tablespoons grated ginger
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• For Tempering:
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• A pinch of asafoetida (hing)
• 10-12 curry leaves
• 1-2 tablespoons chopped fresh coriander leaves
• 1 small onion, finely chopped (optional)
• 1-2 green chilies, slit (optional)
• 1 teaspoon grated ginger (optional)

Instructions:

1. Prepare the Rice:

• Cook 2 cups of rice and let it cool. You can use leftover rice as well if you have some.

1. Prepare the Dahi Pakhala Mixture:

• In a large bowl, mix the cooked rice with yogurt. Add water to achieve your desired consistency. Some people prefer it slightly runny, while others like it thicker.
• Add salt to taste. You can also add chopped green chilies and grated ginger for extra flavor if you like.

1. Let It Ferment:

• Cover the bowl and let the mixture sit at room temperature for a few hours or overnight. This allows the rice and yogurt to ferment slightly, giving it a tangy flavor. The fermentation time can vary depending on the ambient temperature.

1. Prepare the Tempering (Tadka):

• In a small pan, heat the oil over medium heat.
• Add mustard seeds and let them splutter.
• Add cumin seeds, dried red chilies, and asafoetida (hing). Sauté for a few seconds.
• Add curry leaves, chopped onion, slit green chilies, and grated ginger (if using). Sauté until the onions turn golden brown and aromatic.
• Remove from heat and add chopped coriander leaves.

1. Combine and Serve:

• Pour the prepared tempering over the fermented rice and yogurt mixture. Mix well.
• Garnish with additional chopped coriander leaves if desired.
• Serve chilled or at room temperature. It pairs well with fried or roasted vegetables, pickles, or as a standalone meal.

Tips:

• Fermentation: The longer you let the mixture sit, the more tangy and flavorful it becomes. However, if you’re in a hurry, even a few hours of fermentation will add some flavor.
• Consistency: Adjust the amount of water based on how thick or thin you prefer your Dahi Pakhala.
• Customizations: You can also add grated cucumber, finely chopped tomatoes, or fresh herbs to enhance the flavor and nutrition.

Dahi Pakhala is a versatile dish and can be enjoyed in various ways. It’s perfect for a hot day and is both nourishing and delicious!