Also known as: pazhaya sadam, poita bhat, water rice
Cooked rice soaked overnight in water — mild lacto-fermentation cools the body and feeds the gut; the farmer's summer breakfast across east and south India.
Check Panta bhat (fermented rice) Against Your Prakriti & Daily MacrosLog 704 Ayurvedic ingredients and 1,511 recipes with Six Tastes + verified USDA nutrition on iPhone & iPad.
Cooked rice soaked overnight in water — mild lacto-fermentation cools the body and feeds the gut; the farmer's summer breakfast across east and south India.
Traditional Preparation (Samskara)
Cover cooked rice with water overnight at room temperature; eat next morning with salt and accompaniments.
Classical Provenance: Bengali-Odia-Assamese and Tamil traditions.
Synergistic Combinations (Samyoga)
with rock salt, shallot and green chili (Bengali-Odia style)
Contraindication: kapha with congestion (cold breakfast)
Contraindication: ferment only overnight — longer risks spoilage
Verified USDA Nutrition Facts for Panta bhat (fermented rice)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup (200g):
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