Tanka Torani (Fermented Rice Drink - Odisha style)

 

          Tanka Torani is a rice based refreshing drink from the Indian state of Odisha. The consistency of this pro biotic staple drink is watery and worth a try. In fact, you can prepare this drink in large quantities and refrigerate it to be consumed as and when desired to beat the summer heat. So check out the step by step pictorial recipe to prepare this soul satisfying drink. 

            This popular drink is served in Jagannath Puri temple. However, now it can be seen being served in many stalls outside the temple. This flavorful drink is apt during summer for all the devotees.

             The recipe of Tanka Torani is very simple. The cooked rice is first fermented in plenty of water for 1-2 days or at least overnight if time is a constraint. 

             Then it is strained and this water is known as Torani in Odia. The strained rice is blended along with yoghurt, handful of coriander-mint leaves-kaffir lime leaves, green chilies, mango ginger / ginger and roasted cumin powder into a paste.

              Now the strained water and some lime juice is added to the paste and mixed well. It is garnished with all the ingredients mentioned and served in small earthen pots or glasses. It tastes just awesome and so refreshing. 

• 1 cup cooked rice
• 4-5 cups water or as required
• 2-3 tbsp. yoghurt
• 2-3 kaffir lemon leaves
• 2 green chilies
• 1/2" mango ginger / ginger
• handful of coriander leaves & mint leaves 
• 1/2 tsp. roasted cumin powder
• salt to taste
• juice of 1/2 lemon
• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• lemon slices, green chilies, Kaffir lime leaves, coriander leaves & a pinch of roasted cumin powder to garnish

          Ferment the cooked rice in plenty of water overnight. Then strain it. Keep aside the water to be used later. 

          Blend the strained rice along with yoghurt, coriander-mint leave, kaffir lime leaves, green chilies, mango ginger / ginger, salt and roasted cumin powder. 

          Add the strained water and some lime juice to the paste. Mix well and keep aside.

          For the tempering - Heat oil in a pan and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. Then pour this tempering on the prepared Tanka Torani. 

          Garnish with slices of lime, green chilies, kaffir lime leaves, coriander leaves and a sprinkle of roasted cumin powder. 

          Pour in small earthen pots or glasses and enjoy. It tastes just awesome and so refreshing. 

                         Ferment the cooked rice in plenty of water overnight. Then strain it. 

                         Keep aside the water to be used later. 

                        Blend the strained rice with yoghurt, coriander-mint leave, kaffir lime 

                        leaves, green chilies, mango ginger / ginger, salt & roasted cumin powder. 

                              Add the strained water & some lime juice to the paste. Mix well.

                            Heat oil in a pan & temper with mustard seeds, curry leaves and 

                            asafoetida. Sauté for a few seconds. 

                                  Then pour this tempering on the prepared Tanka Torani. 

                         Garnish with slices of lime, green chilies, kaffir lime leaves, coriander

                         leaves and a sprinkle of roasted cumin powder. 

 

                     Pour in small earthen pots or glasses & enjoy. It tastes just awesome and so                                       refreshing.