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

Bangal mei ise panta bhat kahate hai.usme tadka nahi lagaya jata.

Jharkhand me v hamlog khate h

Panta bhat bolte hai bengal me

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.

पखाल भात एक दिन पुराने भात को कहते है

Comment me dekha Logo ko koi jankari hi nahi he
Ki sabse jyada chattisgarh me daily use hone wali dish he ye
Bore baasi

In bengali it is panta bhat

Sir garmi me to 7 ghante me ye chawal khrab ho jaega

Bhupi ji esko bangal mai panta baat khate hai

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

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

ThQ. Learnt. Sharing

It is nothing but curd rice of Tamil Nadu

Agr rice overcooked ho gya to kya usko overnight fermentation k liye use kr skte hai??? Plzzz reply

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 ,👌👍👏🌹🥰❤❤❤

Ye dish left over rice se Odisha me banta hai. Bihar me nahi.

In bengal it's called " Panta bhat". But we don't use curd. And one thing, without raw onion it's incomplete.

Mujhe kuch khash ni laga or v acche se banaya ja sakta h ise

similar/near to 'bore baasi' of chhatissgarh

The correct way to pronounce Pakhala is paw-khaa-law.😊

❤

Pantabath

Panta bhat in Bangali.

It's called Panta bhat in wb

বাংলায় একে পান্তা ভাত বলে। হতে পারে বর্তমান রাষ্ট্রপতি ওড়িশার সন্তান বলে তাঁর পছন্দের এই খাবার সম্প্রতি ওড়িশায় জনপ্রিয়তা পেয়েছে বলে সঞ্চালকের ধারনা, তবে সেই ধারনা আদ্যন্ত ভুল।
বাংলায় যেমন পান্তা ভাত ওড়িশাতেও তেমনই পখলা ভাত কয়েক শতাব্দী যাবৎ সাধারণ মানুষের কাছে একটি জনপ্রিয় খাদ্য।

Dude who makes Pakhala with Basmati?

Not bengal....It is the soul food of odisha and Pakhala is Odisha 's own food,,, Odia ko dekh ke Bengali khate h

good video but copper is never heated for making food or keeping warm water. ayurveda warns against doing this.

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)...

Ye sirf or sirf Odisha ka he dish not bengal

We eat this recipe in Tamil Nadu also 😊

Bengal mein hum isse Panta Bhat kehte hai

Paude me dalo pani

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

Babu ! Galat ho........namaka dalne se bad bacteria usme nahi aata hai.....

Sara bhat kaho

Only in odisa not bengal

bangal ki panta bhat mei dahi nehi dalte or tarka bhi nehi lagate

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

Panta bhat

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

Salt should not be added as it kills the useful bacteria

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

पखाल भात को हमारे बंगाल में पाता कहा जाता है, पर, मूर्मू जी को महिमान्वित करने के लिए यह वीडियो का वहिष्कार कर रहा हूं, न वे ओड़िशा के है, न वे आदिवासी हैं. सिर्फ़ भाजपाई हैं.

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.

Pakhala comes from Sanskrit word ‘prkhyalana’ which means pake hue chawal ko dhona .app to bina dhoe hi pakhala bana die bhai .
Pakhala main pahele chawal banate he uske bad uske pani ko alag karte he aur usme fresh thanda pani dal ke rat bhar ke liye chodte he aur uske bad use subha khate he. Bujhe

Pakhal is completely belongs to Odisha, don't use Bengal's name😊

Har bharatiya ko Jeevan me ek baar to ise khana hi chahie. Phir dubara bolna nahi padega khud hi har garmi me khaega.

আমাদের বাংলায় একে বলে পান্তা ভাত। দারুন লাগে খেতে।

so interesting

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.