Indian cuisine is as diversified as its culture. It is rich, extensive and has a strong history that goes back to thousands of years. If you look into each region, you will find myriads of dishes that are both explored and yet to be explored. One such kind of food that needs proper exploration is fermented rice. Widely consumed across the Eastern states of India, it is wholesome, comforting and tastes delicious. In Chhattisgarh, this dish is referred to as bore baasi. And to promote this classic dish, Chhattisgarh Chief Minister Bhupesh Baghel recently appealed the citizens to consume 'bore baasi' as it is 'good for health'. Chief Minister Baghel shared his thoughts (on bore baasi) on the occasion of May Day (labour day) through a video message.
Also Read: Panta Bhat Recipe: History, Myths And What To Pair With This Fermented Rice Dish
What Is Bore Baasi - All You Need To Know About This Classic Dish From Chhattisgarh:
As mentioned earlier, bore baasi is fermented cooked rice. You need to basically soak cooked rice in water overnight. Referred to as peasant (labourer) food, workers consume this food for lunch or before going to work. It is not only fulfilling, but also keeps the body cool for long, especially during summer season. Besides, this dish can also be termed a classic example of zero food wastage. Bore baasi is prepared using the extra rice left from the last meal. It is also called panta bhat in Bengal, pakhala in Odisha and poita bhat in Assam.
According to health experts, bore baasi is good for our health too. It is dubbed to be loaded with vitamins, iron, potassium and several essential nutrients. These factors further help us avoid dehydration and related health issues during the summer season.
Also Read: Pakhala Bhata - A Simple Rice And Curd Recipe From Odisha Will Keep You Fresh In Summer
How To Make And Eat Bore Baasi | What To Pair With Bore Baasi:
While bore baasi is super easy to make, what adds on to its taste are the sides that are paired with the dish. Traditionally, it is eaten with chutney, aachar, green chilli and onion. But you can also eat it with extra sabzi from last meal, aloo chokha and even curd.
You need to first soak cooked rice in water and leave it overnight. It tastes the best when soaked in earthenware. Then prepare a tomato chutney at home by charring tomatoes, red chilli and garlic pods. All you need to do is, deskin these charred vegetables, mash them together with hands, sprinkle some salt, roasted jeera powder and freshly chopped coriander leaves. Mix everything together - the more you mash, the more flavours you get out of the chutney. That's it. Now assemble.
- Take soaked rice in a bowl; take the water too.
- Take some tomato chutney, achar (we prefer aam ka achar), green chilli and onion by the side.
- Add some salt and mustard oil on the rice and mix.
- Now eat the rice with the sides.
Try Chhattisgarh-style bore baasi this summer and beat the heat. But remember, do not leave the rice in water for more than a night. Over fermentation might turn it toxic.
Eat healthy, stay fit. Happy summers, everyone!