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Panta bhat or poitabhat (Bengali: পান্তা ভ … Panta bhat or poitabhat (Bengali: পান্তা ভাত pàntà bhàt; Assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and also in the country of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions.ly considered as beneficial in conditions.
, El panta bhat (bengalí: পান্তা ভাত; panta … El panta bhat (bengalí: পান্তা ভাত; panta significa ‘remojado en agua’ y bhat ‘arroz hervido’) es un plato a base de arroz ligeramente fermentado consumido en Bangladés y Bengala Occidental. Se elabora con arroz de sobras remojado en agua para evitar que se eche a perder, y suele servirse con sal, cebolla y pimiento chile. Es especialmente popular en las zonas rurales servido como desayuno. Un plato parecido consumido en los estados indios de Orissa y Chattisgarh se llama pakhal, pokhalo o pakhal bhat. En Assam, donde a veces se llama poitabhat, ofrecer dudh panta (leche con arroz pasado remojado) es parte del ritual del matrimonio. Entre los bengalíes, se consume durante el . En Bangladés, es parte del Pohela Boishakh (fiesta del año nuevo). En ese día se toma para desayunar en las ciudades. El panta bhat también se sirve en restaurantes de categoría, como The Stadel, en Bangladés y Bengala Occidental.tadel, en Bangladés y Bengala Occidental.
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poita bhat (Assamese), ponta bhat (Assamese, Kamta), zokra bhat (Kamrupi Assamese), zokora bhat (Central Assamese), Pazhaya Sadam (Tamil)
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Assamese cuisine
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Rice, water
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https://www.getbengal.com/details/cook-up-some-panta-bhaat-with-a-dash-of-lime-and-onions-this-summer +
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poita bhat , ponta bhat , zokra bhat , zokora bhat , Pazhaya Sadam
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Panta Ilish - a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish , pickles , dal, green chillies and onion - is a popular serving for the Pahela Baishakh festival.
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El panta bhat (bengalí: পান্তা ভাত; panta … El panta bhat (bengalí: পান্তা ভাত; panta significa ‘remojado en agua’ y bhat ‘arroz hervido’) es un plato a base de arroz ligeramente fermentado consumido en Bangladés y Bengala Occidental. Se elabora con arroz de sobras remojado en agua para evitar que se eche a perder, y suele servirse con sal, cebolla y pimiento chile.ervirse con sal, cebolla y pimiento chile.
, Panta bhat or poitabhat (Bengali: পান্তা ভ … Panta bhat or poitabhat (Bengali: পান্তা ভাত pàntà bhàt; Assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and also in the country of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. has more micronutrients than fresh rice.
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Panta bhat
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