It is one of the favorite lunch from Orissa which is also served in Lord Jaganathpuri temple as the favorite food of the gods. Dahi Pakhala is like the state food of Odisha. It is found in restaurants, in shops, in temples and houses of rich and poor alike. It is as easy to make as buttermilk and has a refreshing balance of fluids, starch, salts and probiotic culture. Based on the age of the ferment, there might be some alcohol also present but its ability to fight heat and dehydration makes it an ideal afternoon beverage.

probiotic alcoholic rice buttermilk

Dahi Pakhala Recipe

A simple probiotic rice wine recipe. Very famous in Orissa Jaganath Puri Temple
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
fermentation 1 d 6 hrs
Total Time 1 d 6 hrs 50 mins
Course Drinks, Main Course
Cuisine alcohol, Orissa
Servings 4 servings
Calories 100 kcal

Equipment

  • an earthen pot or a steel vessel

Ingredients
  

  • 250 gm cooked rice works best with leftover rice.
  • 6 cups buttermilk
  • curry leaves
  • seasoning to taste some fried chilli, 1/2 teaspoon mustard oil, cumin, ginger, hing, curry leaves, coriander, citron

Instructions
 

  • Take some steamed rice (leftover rice is great) 1 cup (dry rice equivalent)
  • Pour about 6 cups of water/buttermilk (goal is to completely submerge the rice.
  • For seasoning, you can use some fried chili, 1/2 teaspoon mustard oil, cumin, ginger, hing, curry leaves, coriander, citron, etc. (essentially use the same seasoning as curd rice)
  • Leave overnight and consume in the morning

Notes

Keep the steam rice submerged in water for at least one day. (if you use the sake rice koji, the fermentation will happen faster (otherwise some buttermilk and the old earthen pot is what is traditionally used as a starter culture) Rice cannot be malted and is difficult for the yeast to digest.

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Keyword curd rice, fermented rice, gruel beer, indian rice beer

 Keep the steam rice submerged in water for at least one day. (if you use the sake rice koji, the fermentation will happen faster (otherwise some buttermilk and the old earthen pot is what is traditionally used as a starter culture) Rice cannot be malted and is difficult for the yeast to digest. Hence Koji or Lacto-fermentation is ideal to achieve the flavors needed. After you get the right mixture of tanginess and alcohol, mash the rice in a blender to a fine cloudy consistency (filter it out if you want to)then make a tadka of mustard oil with chili and seasoning and add it to your brew. I would strongly advise to use some salt as well to get the right electrolyte balance needed to fight the heat waves.
PS: like most Indian ferment, this is supposed to be consumed fresh. People rarely tetra pack or preserve this brew, but serving it chilled might be a good idea. Unlike the Japanese rice ferment Koji is not needed here.

Ankur

21 years of experience in Home Brewing and author of Arishtam (India's first homebrew Guide Book).

This Post Has One Comment

  1. Kusum Agarwal

    5 stars

    this is the proper way to make curd rice.

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