Gourmet Pakhala Soup

4.50 from 10 votes

Pakhala or fermented watery rice is considered a summer delicacy in Odisha. It is usually served with roasted and mashed veggies, curd, fried lentil dumplings, raw onions and fried fish or prawns. In a twist to the traditional recipe, I have prepared a cold soup from the fermented water. Easy to make and low on calories, this one is really soothing on a hot day.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Served AsLunch, Soup
Servings 2


  • 1 cup par boiled rice
  • 1 Gondhoraj Lemon
  • Black Salt
  • Green Chilis
  • Coriander roots
  • cilantro
  • Fried black lentil dumplings
  • sweetened hung curd
  • Assorted veggies tomato, pearl onion, baby aubergine, okra, baby potato
  • Mustard oil
  • Dry red chillis
  • Salt


  • Wash rice thoroughly (3-4 times) . Boil 5 cups of water in a vessel. Add washed rice and cook till soft and mushy.
  • Drain off excess water. Add sufficient fresh water to completely cover the rice and stand 2 inches over it. Allow it to ferment for 12 hours in hot weather and 24 hours in cold weather.
  • Strain the water into a large bowl. Season with the lemon slices, slit green chilis, black salt, salt and crushed coriander stems. Put it in the fridge for 20 mins.
  • Take the vegetables in a baking tray. Drizzle with mustard oil. Sprinkle some crushed dry red chilis over it. Place it in a preheated oven ( 200 degrees ).
  • Remove the veggies after 15-16 mins. Season with some salt.
  • Rim the soup bowls with hung curd and the crushed lentil dumplings.
  • Strain the fermented water into soup bowls. Add some of the rice as well (mash it lightly before adding though).
  • Serve with the roasted vegetables.

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4.50 from 10 votes

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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