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Keep your stomach cool and healthy this summer with panta bhat
Panta bhat has several names across India. In Odisha it is called pakhala, in Assam it is known as poita bhat, in Kerala it is pazham kanji, while in Tamil Nadu it goes by pazhaya sadam.
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Panta bhat or poita bhat is nothing but simple leftover cooked rice which is soaked and left for fermentation overnight. This dish is perfect for the summer since it cools the digestive system and protects the body from heat. It is widely consumed by the people of rural Bengal, Assam, Odisha, Kerala and Tamil Nadu. It goes well with sides like mashed potatoes, green chillies, onions, lemon, fish fry (preferably hilsa), papad, and roasted red chillies.(Instagram/@the_last_freefall)
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Studies suggest that this fermented rice dish has a good amount of short chain fatty acids (SCFA) which helps improve gut health.(Instagram/@bong_inkitchen)
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The water contains a lot of calcium which helps strengthen bones.(Instagram/@eatwithriya)
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The high iron content helps people with anaemia by increasing the blood in the body.(Instagram/@epicurean_sharmistha)
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Studies suggest panta bhat contains much more nutrients than regular rice and is easier to digest.(Instagram/@saswati_gypsysoul)
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