Panta Bhat/Fermented Rice

We love rice in any form, be it Pilaf, Fried Rice, Baked Rice, Biriyani, simple plain rice and Panta Bhat/fermented rice. I have shared some rice dishes and Panta Bhat was in my bucket list to post since last summer. Finally I made it after a long time some weeks ago. Honestly, I didn't grow up eating Panta Bhat that much. People who eat rice for dinner and leftover rice is kept outside soaking in water for fermentation that is served as breakfast or brunch along with some fritters, pickle, green chilies etc. We rarely had rice at night. When we had it once in a blue moon, Ma soaked leftover rice overnight outside for the next day's brunch with fritters and mashed lentil. 

Panta Bhat is basically poor man's staple breakfast in rural areas in  Bangladesh, West Bengal and some other states in India. In the olden days having a refrigerator was out of reach for most people; that's how fermenting rice was the perfect solution to avoid food wastage. During summer month when the temperature soars Panta Bhat is a great staple breakfast especially for farmers to beat the heat as it has cooling properties and full of nutrition. 

Eating Panta bhat as is sounds bit unappetizing, so hot green chilies, onion and spicy mashed potato are simply inexpressive sides that are affordable to many people. Surprisingly, over the years Panta Bhat transformed into an exotic delicacy among people living in the city; especially in Bangladesh Panta Bhat is an integral part to celebrate Bengali New year day and served with a array of fritters, bhorta (mushy type, lentil, veggie and fish) fried Hilsha fish, spicy pickles etc on the side. This is my way of serving Panta Bhat with simple sides and it is vegan. Simply add on fried fish and pickles as per taste. 

Panta bhat is known as Pakhala in Udiya, Pazhankanji in Kerala, Poita Bhat in Assam. It doesn't take any effort at all to ferment the rice. Depending on the outside temperature it may take 12- 20 hours to get rice fermented. Once in a while having Panta Bhat for lunch followed by a perfect afternoon siesta are wonderful relaxation as fermented water makes little drowsy. 

Ingredients~ 

1 cup per boiled rice

3 cups water

2 large potatoes, cut in halves

1/2 cup red lentil

1 small eggplant, cut into medium thick rounds

1/2 cup red lentil paste for fritters

6-7 chilies

1/2 cup chopped onion

1/2 tsp salt or as needed

Mustard oil

A few sprigs of coriander leaves

Cucumber slices

Lemon wedges

Method~

Wash rice and boil in a large pot with 3 cups of water. Add in halves potatoes. Wash lentil well and keep in a clean steel container with 1/2 cup water and 1/3 tsp salt. Cover the container and place it the pot. Bring it to the boil and reduce heat to medium low. Cook rice for about 20 minutes with the lid on. Remove the steel container and potato pieces. Drain cooked rice in a colander and allow rice to reach at just warm temperature. Pour enough tap water just to cover the rice and leave at a warm area for fermentation. It may take up to 12-20 hours. 

Heat 2 tbsp oil in a cast iron pan. Smearing both sides of eggplant round with some turmeric and salt. Fry both sides well. Add more oil in the pan and fry lentil fritters to a nice golden color. Warm potato pieces and boiled lentil. Mash potato with enough salt, mustard oil onion and green chilies. Pour mustard oil over boiled lentil and mix it with salt, onion and green chilies. Serve Panta Bhat with more green chilies, sliced onion and mustard oil. Refrigerate leftover Panta Bhat. This recipe serves up to 4-5. Enjoy! 

Happy Cooking!