Panta Bhat

Panta Bhat

Ingredients:

  1. Cooked rice (preferably leftover or slightly fermented rice)

  2. Water

  3. Salt (optional)

  4. Sliced green chilies (optional)

  5. Sliced onions (optional)

  6. Mustard oil (optional)

Method:

  • Take cooked rice in a bowl or a large container. If using freshly cooked rice, let it cool down to room temperature.

  • Add water to the rice until it is fully submerged. The water should cover the rice completely.

  • Cover the bowl or container with a lid or a clean cloth.

  • Leave the rice to ferment overnight or for at least 8-10 hours at room temperature. The fermentation process will soften the rice and develop a slightly sour flavor.

  • Once fermented, the Panta Bhaat will have a slightly soupy consistency. You can adjust the consistency by adding more water if necessary.

  • Optionally, you can add salt to taste and mix well.

  • Serve the Panta Bhaat cold or at room temperature.

  • Panta Bhaat is traditionally served with sliced green chilies, sliced onions, and a drizzle of mustard oil on top for added flavor.

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