Dahi Pakhala By Ranveer Brar

Dahi Pakhala

Dahi Pakhala is a dish made using fermented rice. It's predominantly made in Puri, Orissa and offered to Lord Jagannath in summers. Chef Ranveer Brar shares the authentic recipe for this flavourful dish.
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Serves

1-2

Cooking Time

1 Hour

Meal Type

curry

Preparation Time

3-4 Hours

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • For Dahi Pakhala
  • 2 cup soaked and cooked rice
  • 3 tbsp yoghurt
  • coriander leaves as required
  • 3 green chillies
  • 2 - 3 lime leaves
  • 2 tbsp oil
  • 1/2 tsp cumin
  • 1/2 tsp mustard
  • 1/2 tsp asafoetida
  • 1/2 inch ginger
  • 10 - 12 curry leaves
  • For Baingan Poda
  • 1 brinjal
  • coriander leaves as required
  • 2 green chillies
  • 1 onion
  • salt as required
  • 1 tbsp mustard oil
  • For Kaddu and Macchli Bhaja
  • 1 cup rice flour
  • salt as per taste
  • 1/2 tbsp red chilli powder
  • 1/2 tbsp turmeric
  • water as required
  • 50 gm pumpkin
  • 50 - 100 gm fish
  • Oil for frying
  • raw mango
  • lemon

PREPARATION

  1. 1

    Dahi Pakhala: Soak the cooked rice for 8 - 9 hours. Add yoghurt and set aside.
  2. 2

    Add chopped coriander leaves, green chillies and lime leaves to the pakhal.
  3. 3

    Heat oil in a pan and add cumin, mustard, asafoetida, ginger, green chillies, curry leaves and saute.
  4. 4

    Pour the tempering over the pakhal and mix well.
  5. 5

    Baingan Poda: Roast the brinjal on the gas stove. Remove the skin and mash the brinjal. Transfer it to a bowl.
  6. 6

    Add chopped green chillies, coriander leaves, onion, mustard oil and mix well.
  7. 7

    Kaddu and Macchli Bhaja: In a bowl, mix rice flour, salt, red chilli powder, turmeric and water to make a batter.
  8. 8

    Coat the chopped pumpkin and fish with dry flour followed by the batter and fry separately.
  9. 9

    Serve Dahi Pakhala with Baingan Poda, Kaddu ad Macchli Bhaja, lemon wedge and raw mango piece.
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