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.
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).