Dahi Pakhala,Aloo Besara Bhaja,Badi Bhaja, Pansha Masala Bhaja, Salad
8 hours
904 reads
About Dahi Pakhala,Aloo Besara Bhaja,Badi Bhaja, Pansha Masala Bhaja, Salad
This comforting meal is a staple in every Odia kitchen during the summer, offering a delicious way to beat the heat. At its heart is Dahi Pakhala, a traditional Odia dish where cooked rice is soaked or lightly fermented in water and curd. Known for its cooling properties, Pakhala is often enjoyed with ingredients like cucumber, cumin seeds, fried onions, and mint leaves, making it both refreshing and nourishing—perfect for preventing heat stroke on hot days.
The meal is elevated with classic Odia sides such as Aloo Besara Bhaja, featuring potatoes roasted in a pungent mustard paste, and Badi Bhaja, crispy sun-dried lentil dumplings traditionally prepared in winter and stored for year-round enjoyment. Pansha Masala Bhaja, a young jackfruit fry, adds a unique texture and flavor to the spread. Paired with a fresh salad, this platter truly captures the essence of Odia cuisine—a harmony of taste, nutrition, and cultural heritage.
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Recipe Time & More
Prep6 hours
Cook2 hours
Total8 hours
Ingredients
- 2 bowl Rice 1 tsp curry leaves, 1 tsp grated ginger, 1/2cup curd.for tempring-1 tsp oil, 1/4tsp chopped green chilli, 1/4tsp cumin, 1/4tsp mustard, 2 bowl water, cooked, or dahi for dahi pakhala
- 200 gm Mustard Paste or aloo, or potato, or potato for aloo besara bhaja potato roasted in baby potato
- 1 tbsp Mustard Oil 1 glass water, 1 red chilli, salt to taste, tsp mustard seeds, tsp turmeric
- 4 tbsp Mustard Paste 1 green chilli, 4 pods garlic, 4 tbsp water, or mustard, or seeds for mustard seeds
- 1 handful Lentil 1 green chilli, 1 tsp oil, 2 garlic pods, or badi, or badi for badi bhaja sun dried dumpling badi, salt to taste
Masala
- Jackfruit or masala, or masala for pansha masala bhaja young masala fry
- 1 bowl Jackfruit chopped, cleaned and chopped jackfruits
- 1 tbsp Mustard Oil 1 bowl water, 1 onion finely chopped, 1 tsp red chilli powder, 1/2 inch ginger crushed, garlic 4 pods(crushed), green chilli turmeric, or masala for masala, salt to taste
Instructions
- For Dahi pakhala--Water Curd Rice- -In a big bowl and water and curd,whisk it. -Add cooked rice to it -For tempring-make min fry pan,, add oil to it Heat oil in a pan over medium heat. Add cumin seeds, mustard seeds,green chilli. W
- When mustard seeds splutter, add grated ginger and curry leaves. Turn off the heat. Now pour the tempring into the rice bowl. Add salt to taste
- Aloo beasra bhaja/Potatoes Roasted in mustard paste- -Clean and chopped the baby potato in ring shape.-In a pressure cooker add chopped potatoes and water a little salt and cook it to 2 whistle -
- For mustard paste-add mustard seeds to mixie jar and blend to fine powder -Then add water, garlic and green Chilli and blend to fine paste -Heat oil in a pan,once heated add mustard seeds& red chilli -When mustard seeds splutter,add mustard paste,
- Pansha Masala Bhaja/Young jackfruit Masala fry- -Pressure cook the cleaned jackfruit cubes to 2 whistle -Heat oil in a pan,add cumin and once splutter add finely chopped onions -Saute for 5 minutes,till turns translucent
- Add crushed ginger, garlic and green chilli and saute for 2 minutes -Add cooked jackfruit and add turmeric powder and red chilli powder -Cool till Masala are cooked and oil start coming from sides.
- Badi Bhaja/Sun dried lentils dumplings- -Heat oil in a pan add those dumplings and fry till golden brown
Recipe Notes
Additional Tips
- For a more authentic Dahi Pakhala experience, prepare the rice a day in advance and allow it to lightly ferment overnight with water—this enhances both the flavor and probiotic benefits.
- When making Aloo Besara Bhaja, grind the mustard paste with a few garlic cloves and a pinch of poppy seeds for a richer, more aromatic base, and marinate the potatoes for at least 15 minutes before frying.
- Fry Badi Bhaja on medium heat to ensure maximum crispiness without burning; serve immediately for the best texture, or store leftovers in an airtight container and re-crisp in a hot oven.
- For a vegan or dairy-free platter, substitute the curd in Dahi Pakhala with coconut yogurt or cashew yogurt—these alternatives complement the earthy flavors of the other sides beautifully.
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Recipe Nutrition
Calories: 429kcalCarbohydrates: 58gProtein: 15gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gFiber: 15gSugar: 1g
Litushree Pradhan
Articles: 50
6 Comments
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This looks so appealing! Thanks for sharing.
I’m eager to make this recipe!
I’m thrilled to try this recipe!
Thanq so much!!!
Your recipe is a full meal …awesome work.
This looks so good! Can’t wait to cook it.