Bhubaneswar: Odisha’s traditional summer staple, pakhala, is receiving scientific recognition after a study by All India Institute of Medical Sciences (AIIMS) highlighted its nutritional and health benefits, particularly its role in improving gut health and immunity.
Fermented Food with Probiotic Power
Pakhala, a fermented rice-based dish, is prepared by soaking cooked rice in water and allowing it to ferment naturally. This process encourages the growth of beneficial lactic acid bacteria, especially Lactobacillus, which are known to support digestion and strengthen the immune system.
Researchers note that a healthy gut microbiome plays a crucial role in defending the body against infections, suggesting that pakhala may also offer protective, anti-viral benefits.
Ideal for Summer Nutrition
The dish is particularly well-suited for hot and humid climates like Odisha, as it is:
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Rich in water and electrolytes, helping prevent dehydration
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Easy to digest and cooling for the body
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Capable of providing slow-release energy, making it ideal for daily consumption
This makes pakhala especially beneficial for outdoor workers and those exposed to extreme heat.
Tradition Meets Science
Long valued in Odia households for its simplicity and cooling properties, pakhala is now being recognised as a functional food—combining hydration, nutrition and immune support.
Experts say its affordability, accessibility and health benefits make it a sustainable dietary option, reinforcing the importance of traditional foods in modern nutrition science.
-OdishaAge
