Bengali Panta Bhat Bengali Fermented Rice Congee

Name: How to cook Bengali Panta Bhat Bengali Fermented Rice Congee - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Bengali Panta Bhat Bengali Fermented Rice Congee

Panta bhaat is a centuries-old recipe that involves fermenting cooked rice overnight. Consumed in summer, panta bhaat supplies probiotic bacteria and plenty of micronutrients that aid digestion. It produces a soporific effect that is conducive to a siesta that Bengalis love. #pantabhaat #rice

Ingredient

Food ration :

3 people

Cooking time :

30 mins

2 cups

Cooked rice -, short-grain preferably, if not, use any rice

3-4 cups

water

red chillies

Gandhoraj lime

1/2

Onion

As needed

Daal pakoda

100 gms

masoor daal(red lentil)

100 gms

matar daal

medium chopped onions

green chillies diced

1 tsp

maggi masala powder

Cooking instructions

* Step 1

Boil any parboiled rice and soak in water overnight and put it in your refrigerator if you don’t want the fermented smell. Next day bring out the watered rice out of your refrigerator at least 3 hours before lunch. Now break the rice under the soaked water so that no lumps. Add halved onion, gandhoraj lime,roasted red chilli and leave it aside.