image credits: odisha tourism
Every year on March 20, Odisha celebrates Pakhala Dibasa 2025 that comes alive with a unique celebration that speaks to the heart of its people. This special day, dedicated to the beloved dish Pakhala, is more than just a culinary event. For the people of Odisha, Pakhala Dibasa is an occasion to honour a tradition that has sustained generations.
The Essence of Pakhala Dibasa in Odisha 2025
Pakhala Dibasa, observed annually on March 20, began as a grassroots initiative in 2011, is among the many dibasas observed to promote Odisha’s tradition. What started as an online campaign has blossomed into a widespread festival, celebrated not only across the state but also by Odias living worldwide. The date marks the transition toward summer, a season when Pakhala becomes a household staple, offering relief from the heat. This day is a celebration of identity, sustainability, and community witnessing a moment when Odias come together to share a meal that embodies their values and history. From humble homes to grand feasts, Pakhala Dibasa unites people in a shared appreciation of their culinary legacy.
How to Prepare and Enjoy Pakhala?
Pakhala, at its core, is a simple dish made from cooked rice soaked or lightly fermented in water. Its preparation varies across households. The most common form, Basi Pakhala, involves cooking rice, cooling it, and then soaking it in water overnight in an earthen pot. This fermentation process lends a subtle tangy flavour, enhanced by the addition of curd, salt, and sometimes a tempering of cumin seeds, curry leaves, and dried chilies fried in oil. Another variant, Saja Pakhala, is prepared fresh by mixing cooled rice with water and a splash of lemon, ready to serve immediately.
Accompaniments elevate Pakhala into a wholesome meal. It is often paired with fried vegetables like potato (alu bhaja) or brinjal (baigana bhaja), sautéed greens (saga bhaja), mashed badi (badi chura), or fish fry (machha bhaja). These side dishes make Pakhala a versatile and flavourful dish.
Some of the Restraunts you can visit to savour Pakhala this Pakhala Dibasa in Odisha 2025 are Dalma Restaurant, Swosti Premium, Swosti Grand, Mayfair Lagoon (Kanika Restaurant), Sohola Ana Odia Restaurant, Odisha Hotel, Chhapan Bhog, Truptee Restaurant, Hotel Niladri, The Zaika.
What are Certain Health Benefits of Pakhala?
Beyond its taste, Pakhala offers remarkable health benefits, making it a nutritional treasure for Odias. The fermentation process enriches it with probiotics, which aid digestion and strengthen gut health. Studies, including research by AIIMS Bhubaneswar, highlight its role in boosting immunity and preventing gastrointestinal issues. Rich in nutrients like iron, calcium, potassium, and vitamin B12, Pakhala becomes even more nourishing after fermentation. For instance, while 100 grams of plain rice contains about 3.4 milligrams of iron, the same amount of fermented Pakhala can provide up to 73.91 milligrams—a significant increase.
In Odisha’s hot and humid climate, Pakhala’s cooling properties help maintain hydration and balance electrolytes, reducing fatigue and dehydration. With fewer calories than plain rice, it also supports weight management, aligning with the needs of a health-conscious society. This blend of taste and wellness showcases why Pakhala remains a dietary cornerstone for the people of Odisha.
Rich History of Pakhala and its Prominence
For Odias, Pakhala is more than food; It is a way of life, woven into the fabric of their culture and daily routines. Its origins trace back centuries, possibly to the 10th century, when it was included in the offerings at the Jagannath Temple in Puri. Today, it is served daily to Lord Jagannath, with variants like Tabha Pakhala and Sugandhi Pakhala reflecting its sacred status.
Pakhala’s necessity stems from its practicality and adaptability. For farmers and labourers toiling under the sun, it provides sustenance and refreshment. In households, it transforms leftover rice into a delicious meal, embodying sustainability. During summer, when temperatures soar, Pakhala becomes indispensable, offering a light yet filling option that soothes both body and soul. It transcends social boundaries, uniting the rich and poor in a shared love for a dish that defines Odia identity.
As Odias across the globe join in, from Bhubaneswar to Berlin, they reaffirm their cultural roots while inviting others to experience this culinary gem. Restaurants innovate with new flavours, and families share recipes with the next generation, ensuring Pakhala’s richness.
