Bhubaneswar: In Odisha, March 20 marks a special celebration that’s as delightful as it is meaningful—Pakhala Dibasa. Since 2015, this day has been dedicated to honouring the cherished summer dish of fermented rice, known as Pakhala, a culinary treasure that not only cools the body during the scorching heat but also warms the soul with comfort. No wonder, this celebration aligns perfectly with the International Day of Happiness, and follows just two days after World Sleep Day. Pakhala embodies both joy and tranquility for Odias around the world. And, people who love it, also swear by its sleep-inducing quality. On a sultry afternoon, a bowl of Pakhala followed by an hour of nap is what Odias cherish.
ପଖାଳ ହେଉଛି ଆମ ଓଡ଼ିଆମାନଙ୍କର ସବୁଠାରୁ ପ୍ରିୟ ଖାଦ୍ୟ। ପଖାଳ ଆମ ଓଡ଼ିଆ ପ୍ରାଣର ସ୍ପନ୍ଦନ ଓ ଆମ ଆତ୍ମା। ପଖାଳ ଦିବସ ଅବସରରେ ମାନ୍ୟବର ମନ୍ତ୍ରୀ ଓ ବିଧାୟକ ସମସ୍ତେ ମିଶି ଆମ ପାରମ୍ପରିକ ଖାଦ୍ୟ ପଖାଳର ଆନନ୍ଦ ନେବା ଓଡ଼ିଆତ୍ୱର ଏକ ସ୍ୱତନ୍ତ୍ର ଅନୁଭବ।
ଓଡ଼ିଆ ଖାଦ୍ୟ ସଂସ୍କୃତିରେ ପଖାଳର ବିକଳ୍ପ ନାହିଁ। ଆମ ଆରାଧ୍ୟ ଦେବତା ମହାପ୍ରଭୁ… pic.twitter.com/SuF4fMXdOp
— Mohan Charan Majhi (@MohanMOdisha) March 20, 2025
This simple yet satisfying meal has long been a staple in Odisha, a time-honoured remedy to beat the summer swelter while delivering a burst of flavor and comfort. For Odias everywhere, it’s more than just food—it’s a symbol of home, heritage, and happiness. But, this dish is popular beyond Odisha as well.
This year, on March 20, 2025, the festivities were in full swing. People came together with a grand feast, serving up ‘Dahi Pakhala’—a creamy, yogurt-infused version of the dish—alongside an impressive spread of accompaniments. People gathered at different locations to enjoy this culinary delight, a testament to Pakhala’s enduring popularity.
Where Else is Pakhala Enjoyed?
While Pakhala holds a special place in Odia cuisine, similar versions of fermented rice dishes are found in other Indian states:
West Bengal – Known as Panta Bhat, often enjoyed with mustard oil, green chilies, and onions.
Assam – Called Poita Bhat, served with mashed potatoes, mustard oil, and pickles.
Chhattisgarh and Jharkhand – Known as Basi Bhat, often consumed with curd and pickles.
Tamil Nadu and Kerala – Referred to as Pazhaya Sadam and Pazhamkanji, typically eaten with buttermilk and salt.
This cultural overlap shows how fermented rice is a common, wholesome dish across India, providing nutrition and refreshment in warm climates.
Tweets from X on Pakhala Dibasa 2025
Microblogging platform X flooded with posts that captured the excitement and sentiment around Pakhala Dibasa 2025. Thousands of posts reflected the widespread enthusiasm and pride surrounding Pakhala Dibasa 2025, showcasing its cultural significance and the joy it brings to Odias everywhere!
ଓଡ଼ିଆଙ୍କ ମନ ବୁଝେ ପଖାଳ କଂସା। ଆମ ଖାଦ୍ୟ ପରମ୍ପରାରେ ଏହାର ସ୍ଥାନ ସ୍ୱତନ୍ତ୍ର। କଂସାଏ ପଖାଳରେ ଥାଏ ବଡ଼ ଆନନ୍ଦ। ସଭିଙ୍କୁ ପ୍ରିୟ ପଖାଳ ଦିବସର ଶୁଭେଚ୍ଛା। #PakhalaDibasa pic.twitter.com/ZuXAIO20Ha
— Naveen Patnaik (@Naveen_Odisha) March 20, 2025
