Panta Bhat | mildly fermented rice
Panta bhaat is a centuries-old recipe. It involves soaking and fermenting cooked rice overnight.
It is probiotic and rich in micro-nutrients. It is particularly eaten during the hot summer months.
you will need rice
(short-grained, unperfumed, parboiled)
wash the rice and fill your pot with water
boil some potatoes along with the rice
WATCH: How to cook rice (link in description)
cook rice for 10 minutes longer than you normally would
the rice should be soft.
the softer the better.
extract the boiled potatoes from the rice
strain the rice and allow it to cool completely at room temperature
once the rice has cooled, add regular water
the water level should be about 2cm over the level of rice
gently break up the lumps
allow rice to ferment in a cool, dark place for 8-12 hours
WE <3 PANTA BHAAT WITH
lime, preferably gondhoraj lebu
green chillies
fresh coconut slices
sliced onions
salt
kasundi (Bengali mustard)
fried dried-red chillies
crushed green chillies
squeeze water from rice and transfer to a serving bowl
mash rice thoroughly
mash in a boiled potato
lime juice
salt to taste
green chillies
kasundi
mix till well combined
chilled tok dal
WATCH: Kacha aam diye tok dal (link in description)
onions
rice water
coconut slices
some more onions
fried red chilli
green chillies
a slice of mango from the dal
alu bhaja
alu bhorta
dal’er bora
machh bhaja
WHAT DO YOU <3 PANTA BHAAT WITH?
let us know in the comments
