Panta bhat or poitabhat consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. 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 mashed potatoes or "Alu Bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and also in the country 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. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions.
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Poitabhat | Panta Bhat
Course : Breakfast
Cuisine : Indian
Prep time : 5 minutes
Process time : 5 minutes
Total time : 10 minutes
Ingredients:
Cooked rice (preferable cooked last night) - 1cup
Chopped onions - 3 tsp
Chopped green chilli - 2
Water - 1 cup
Salt - as per taste
Instructions:
In left over cooked rice, add 1 cup of water and cover and soak it for overnight
Next day, smash the rice along with the soaked water with hands
Add chopped onions and green chilli
Add salt as per taste and mix everything
Serve with pickle or chicken or fish curry
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