Panta Bhat Recipe
Discover the easy Panta Bhat recipe – a traditional Bengali fermented rice dish that's probiotic-rich, cooling, and perfect for summer. This step-by-step homemade guide shows you how to make authentic panta bhat with simple ingredients for a healthy, tangy meal.
Equipment
- Large bowl or earthen pot
- Strainer or colander
- Cooking pot
- Spoon or ladle
- Knife and Cutting Board
- Mortar and pestle (optional)
Ingredients
- Cooked rice leftover or freshly cooked
- Water room temperature
- Boiled potatoes
- Green chilies
- Onion
- Lemon or Gondhoraj lebu if available
- Salt
- Mustard oil optional
- Dried red chilies optional
- Fresh coconut slices optional
Instructions
- Prepare the Rice: If using fresh rice, wash 1 cup uncooked rice and cook it in 3 cups water until soft (about 20 minutes). For leftovers, ensure the rice is at room temperature. This base is crucial for a good panta bhat recipe.
- Cool and Soak: Place the cooked rice in a large bowl. Add 4 cups of room-temperature water, ensuring the water level is about 2 cm above the rice. Gently break up any lumps with your hands. Cover loosely and let it ferment in a cool, dark place for 8-12 hours overnight. The fermentation gives the panta bhat its signature tang.
- Mash and Season: After fermentation, squeeze out excess water from a portion of rice if desired, but retain some for serving. Mash in boiled potatoes for creaminess. Add salt to taste, crushed green chilies, sliced onions, and a squeeze of lemon juice. Drizzle with mustard oil if using.
- Garnish and Serve: Fry dried red chilies lightly if including. Garnish with coconut slices, more onions, and chilies. Mix well and serve chilled or at room temperature.