Ingredients:
- 2 cups cooked rice
- 6 cups water
- Salt to taste
- 2-3 green chillies, chopped
- 1 tablespoon chopped ginger
- 1/2 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 lemon, cut into wedges
Optional: roasted cumin powder, roasted fenugreek powder, or roasted mustard powder
Instructions:
In a large bowl, add cooked rice and pour enough water to submerge the rice. Cover the bowl with a lid or a plate and keep it aside for 8-10 hours or overnight to ferment.
Once the rice has fermented, add 4 cups of water and salt to taste. Mix well to combine.
In a pan, heat some oil or ghee and add chopped onions, green chillies, and chopped ginger. Fry until the onions turn translucent.
Add the fried onion mixture to the rice-water mixture and mix well.
Add chopped coriander leaves and mint leaves. Mix well and let the pakhala sit for at least 30 minutes to allow the flavors to meld together.
Serve pakhala in a bowl with a wedge of lemon and optional roasted cumin powder, roasted fenugreek powder, or roasted mustard powder on top.
Your delicious and refreshing pakhala is ready to enjoy. It's a perfect dish for hot summer days and can be served as a main course or a side dish.
Pro Tips:
Choosing the Right Rice: Choose a short-grain rice variety like Sona Masoori or Parboiled rice to make pakhala. These types of rice absorb water well and are ideal for soaking and fermenting.
Fermentation Time: The length of fermentation time depends on the weather and temperature. In hot weather, pakhala will ferment faster than in cold weather. It's best to check the rice after 8-10 hours to see if it has fermented properly.
Consistency of Pakhala: The consistency of pakhala should be thin and watery. If the consistency is too thick, add more water to achieve the desired consistency.
Using Clean Water: Make sure to use clean and filtered water for soaking and fermenting the rice. Unclean water can result in bad taste or spoil the pakhala.
Adding Aromatic Ingredients: Adding green chillies, ginger, onions, coriander leaves, and mint leaves enhance the flavor of pakhala. You can also add curry leaves or mustard seeds to give it a different flavor.
Serving Temperature: Pakhala is traditionally served cold or at room temperature. You can refrigerate the pakhala after fermenting it and add chilled water before serving.
Pairing with Side Dishes: Pakhala tastes great with different side dishes like fried fish, roasted eggplant, potato fry, or any other spicy side dishes. You can also add roasted cumin powder or roasted mustard powder on top for extra flavor.