Classical Ayurvedic Profile & Preparation
Odisha's summer institution — rice fermented in water overnight, eaten with the tangy torani liquid; cools field workers through the fiercest heat.
Traditional Preparation (Samskara)
Soak cooked rice in water overnight with a little old torani as starter; eat at midday with salt, curd and sides.
Classical Provenance: Odia tradition.
Synergistic Combinations (Samyoga)
- with roasted vegetables, curd and fried accompaniments (traditional platter)
- torani (the liquid) sipped as a drink
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: kapha congestion (cold fermented meal)
- Contraindication: overnight only — longer fermentation spoils
Verified USDA Nutrition Facts for Pakhala (fermented water-rice)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 bowl (250g):
| Nutrient | Per 100g | Per Serving (1 bowl) |
|---|---|---|
| Energy (Calories) | 52 kcal | 130 kcal |
| Protein | 1.0 g | 2.5 g |
| Total Carbohydrates | 11.4 g | 28.6 g |
| Dietary Fiber | 0.2 g | 0.5 g |
| Total Sugars | 0.02 g | 0.04 g |
| Total Fat | 0.09 g | 0.2 g |
| Calcium | 4.1 mg | 10.3 mg |
| Iron | 0.62 mg | 1.54 mg |
| Magnesium | 3.6 mg | 8.9 mg |
| Phosphorus | 16.4 mg | 41.1 mg |
| Potassium | 16 mg | 41 mg |
| Sodium | 167 mg | 417 mg |
| Zinc | 0.16 mg | 0.39 mg |
| Copper | 0.03 mg | 0.08 mg |
| Manganese | 0.16 mg | 0.39 mg |
| Selenium | 2.2 µg | 5.4 µg |
| Vitamin E | 0.02 mg | 0.04 mg |
| Vitamin K | 0.01 µg | 0.04 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.21 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.60 mg | 1.50 mg |
| Vitamin B6 | 0.02 mg | 0.06 mg |
| Folate (DFE) | 55.3 µg | 138.2 µg |
| Choline | 0.8 mg | 2.1 mg |
