Bhubaneswar: Pakhala Dibasa, celebrated on March 20, will see a unique collaboration by 55 Odia food bloggers this year.
They are coming together to present a platter each on the occasion.
Among them are Debasmita Pattanaik, Sweta Sagarika, Alka Jena, Dhiraj Beuria and Monali, a few names synonyms with Odia food.
Talking about her platter Debasmita said she will present dahi chunka pakhala with kalara chips, bhendi bhaja, kakharu phula bhaja, aloo bhaja, bilati poda chutney, saga bhaja, badhi chhura and nadia bara.
“The enthusiastic participants will have to post their pakhala pasara in the following Instagram hashtags #amaodiapakhalapasara and #beattheheatwithpakhala,” said Dr Upasana Mohanty.
Dr Upasana, a dental surgeon residing in Gujurat, is the brainchild behind the collaboration. While 55 have collaborated, we expect the numbers to rise on the pakhala day considering the enthusiasm we are seeing on the social media,” she added
Talking about her food blogging journey she said cooking is a passion. Inspired by her mother, who has outstanding culinary skills, she too set out on the journey of exploring the world of Odia food.
“During my journey as a mother, I got some time off from my clinic and followed my passion,” she said. “It was during this time that I started my insta page as @dr.delishhh and have been making all efforts to keep it updated.”
“My real inspiration from being a doctor to a new mom and now a food blogger is my mother and my darling son,” she added.
Pakhala or the fermented watery rice is most relished during summer months when the mercury shoots up. To beat the heat, this dish is cooked and cooled in a bowl full of plain water.
The liquid part known as toraṇi keeps the body cool and prevents sunstrokes, hence it is preferred in the summer. People who toil in the sun have it as it replenishes the salt and water lost by the body.
Talking about paga pani, they are easy to prepare and enough to tickle the tastebuds.
