Panta Bhaat (Bengali-style Fermented Rice) | How to make Panta Bhaat (Bengali-style Fermented Rice)

By Trisha Rudra  |  22nd Apr 2018  |  
5 from 3 reviews Rate It!
  • Panta Bhaat (Bengali-style Fermented Rice), How to make Panta Bhaat (Bengali-style Fermented Rice)
Panta Bhaat (Bengali-style Fermented Rice)by Trisha Rudra
  • Prep Time

    8

    Hours
  • Cook Time

    15

    mins
  • Serves

    4

    People

0

3

About Panta Bhaat (Bengali-style Fermented Rice) Recipe

Known as Panta Bhaat in Bengal, this fermented rice, popular throughout the Eastern region of India, is rich in micronutrients and helps keep the body cool during the hot and humid summer months. It is eaten with a variety of sides, and is most popular in rural regions. This dish is also eaten widely across Bangladesh, especially during Poila Boisakh or New Year, and their choice of sides usually differ from those hailing from West Bengal. We enjoy ours with some Mustard oil, Raw onions, Chilies, Aloo Bharta, Raw Posto or poppy-seed paste and some Onion bhajiyas.

Panta Bhaat (Bengali-style Fermented Rice)

Ingredients to make Panta Bhaat (Bengali-style Fermented Rice)

  • Cooked rice - 2 cups, short-grain preferably, if not, use any rice.
  • mustard Oil - 1/2 cup
  • Potato or Aloo Bharta/Makha - mashed boiled potatoes, fried red chilies and garlic.
  • Posto baata/Raw Poppy-seed paste - 2 tbsp/50 gm poppy seeds, soaked and ground, with salt, topped with chopped onion and chilies
  • Peyanji/onion fritters/Bhajiya - 2 sliced onions, 1/2 cup besan, 1 tsp kalonji, few green chilies
  • Coarsely chopped raw onions
  • Green Chilies
  • 2 or 3 burnt red chilies
  • salt to taste
  • A few wedges of lime
  • water - 3 to 4 cups

How to make Panta Bhaat (Bengali-style Fermented Rice)

  1. In a large vessel, soak the cooked and cooled rice with water until the water rises about 2 inches higher than the rice.
  2. Place this in a cool and dark spot, with a perforated lid, a muslin cloth or butter paper on top, for 8 hours or overnight.
  3. Next morning, serve the fermented rice with a large drizzle of mustard oil, green chilies, onion and lemon wedges.
  4. Enjoy Panta Bhaat with Aloo bharta or Aloo bhaja/fry, Onion pakoda/bhajiyas/Peyanji, Posto baata/Poppy-seed paste,

My Tip:

Many people enjoy Panta Bhaat with some roasted papad and pickle, and a piece or two of fried fish, especially Hilsa. Panta Bhaat can be had for breakfast, lunch or dinner, according to preference.

Reviews for Panta Bhaat (Bengali-style Fermented Rice) (3)

Milli Garg6 months ago

Superb recipe.
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Jaya Rajesh6 months ago

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Moumita Malla6 months ago

I want this right now..
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