Panta Bhaat

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Cook Time

1 hour 30 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

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Panta Bhaat is a traditional fermented rice dish popular in rural Bengal, known for its cooling properties and simple preparation. Made by soaking leftover cooked rice overnight in water, it is typically served with mustard oil, onions, and green chilies. This rustic dish is cherished during hot summer days for its hydrating and probiotic benefits. Easy to prepare, it requires minimal ingredients and no cooking the next day, making it both nutritious and sustainable. Perfect for a light, refreshing, and culturally rich meal.

Ingredients

Serving Size:

rice – 2 Cups
Water – 4 Cups
Mustard Oil – 2 Tbsp
Onion – 1 Piece
Green Chili – 2 Pieces
Salt – 1 Tsp
lemon juice – 1 Tbsp

Nutrition

Per Serving

320 Kcal

Calories

65 g

Carbohydrates

8 g

Fat

400 Mg

Sodium

5 Billion CFU

Probiotics

Directions

Step 1

Cook the rice with water until soft. Let it cool completely to room temperature.

Step 2

Transfer the cooled rice into a large bowl or clay pot.

Step 3

Add 4 cups of clean drinking water to the rice and stir lightly.

Step 4

Cover the bowl with a loose lid or cloth and leave it at room temperature overnight, ideally 8 to 12 hours.

Step 5

The next morning, stir the rice mixture gently and portion it into serving bowls.

Step 6

Slice the onion finely and chop the green chilies.

Step 7

Set them aside for garnishing.

Step 8

Drizzle mustard oil over each bowl of fermented rice for flavor and aroma.

Step 9

Sprinkle salt to taste and add lemon juice to enhance the tanginess.

Step 10

Top each serving with chopped onions and green chilies.

Step 11

Serve immediately as a refreshing, probiotic-rich breakfast or light meal.

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Panta Bhaat

Categories :

Ingredients

Nutrition