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
• 1/2 tsp. salt or 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 4-5 cups of water (or as required) overnight. Then strain it. Keep aside the water to be used later. 

          Blend the strained rice along with yoghurt, coriander-mint leaves, 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. 

Panta Bhat / Bhaat (Fermented Rice - Bengali & Bangladeshi Style)

 

          Panta Bhat is a centuries old fermented rice recipe, that is very popular in the North Eastern part of India, especially, West Bengal, Assam and Odisha and also in Bangladesh. It is basically leftover cooked rice soaked in water and left overnight to ferment. 

          This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, mashed potato, green chilies, onion, roasted red chilies, lime, fish fry, papad or pickle. And not to forget a drizzle of some raw mustard oil. This dish is rich in micro-nutrients and is a soulful food during hot summer days. It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.

          I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhat with just a dash of lime, burnt chilies and potato fry. 

          Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not much aware of this very traditional and healthy breakfast. 

• 1 cup leftover cooked rice
• salt to taste
• 1-2 green chilies
• 1-2 roasted / burnt red chilies
• coriander leaves to garnish
• sliced onion
• lime wedges
• 1 tsp. mustard oil
• potato fry / potato bharta (mashed potato), fish fry, etc. to serve

          In a bowl, take the leftover cooked rice, salt to taste and some water, that should cover the rice. Set aside overnight to ferment.

          Next day serve along with green chilies, burnt red chilies, potato bharta, lime wedges, sliced onion, coriander leaves and a drizzle of some raw mustard oil. 

          You can also relish it with pickles, fish fry, papad or any other side dish.

Panta Bhat / Bhaat (Fermented Rice - Bengali & Bangladeshi Style)

          Panta Bhaat is a centuries old fermented rice recipe, that is very popular in Bangladesh and the North Eastern part of India, especially, West Bengal, Assam and Odisha. It is basically leftover cooked rice soaked in water and left overnight to ferment. It is rich in micro-nutrients and is a soulful food during hot summer days. 

          This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, green chilies, onion, burnt / roasted red chilies, lime, fish fry, papad or pickle.  It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.

         I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhaat with just a dash of lime, burnt chilies and potato fry. 

          Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not aware of this very traditional and healthy breakfast. 

• 1 cup leftover cooked rice
• salt to taste
• 1-2 green chilies
• 1-2 roasted / burnt red chilies
• 1 tbsp. coriander leaves
• 1 slice of lime
• potato fry / potato bharta (mashed potato), fish fry, etc.  to serve

          In a bowl, take the leftover cooked rice and add water to it. It should cover the rice. Set aside overnight to ferment.

          Next day garnish it with coriander leaves and serve along with salt to taste, green chilies, burnt red chilies, potato curry and lime. 

          You can also relish it with pickles, fish fry, papad or any other side dish.