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Westbengal · Breakfast

Panta Bhat

Traditional 4. Panta Bhat recipe

🧺 Ingredients

• 2 cups cooked parboiled rice, leftover or freshly cooked
• 2.5 cups water (room temperature to slightly cool)
• 1/2 tsp mustard oil
• 1/4 tsp salt
• 2 green chillies, slit
• 1/2 small onion, thinly sliced
• 1 tbsp fresh coriander leaves, chopped
• 1 dried red chilli, crushed (optional)
• 1/2 lime, for juice

👩‍🍳 How to make Panta Bhat

1. Pour water (2 mins, room temp): Add water to cover rice completely—at least 1 inch above surface. Water absorbs into rice slowly over 6-8 hours as fermentation begins.
2. Cover loosely (1 min, room temp): Place plate or cloth loosely on top. Does NOT need airtight seal—fermentation needs air circulation.
3. Ferment overnight (6-8 hours, room temp): Leave at room temperature. Rice slowly sours as beneficial bacteria colonize. Slight tangy smell should develop after 4 hours.
4. Check in morning (1 min, room temp): Rice grains should be soft, fragrant, slightly sour. Water will be cloudy with starch.
5. Dress rice (3 mins, room temp): Pour mustard oil into small bowl. Add salt, green chillies, onion. Let sit 1 min to soften chillies.
6. Add condiments (1 min, room temp): Pour mustard oil dressing over rice. Sprinkle coriander, crushed red chilli if using.
7. Squeeze lime (30 secs, room temp): Fresh lime juice brightens flavors, adds tang to already fermented rice.

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