Back in time, Arjuna Das also mentioned the word, Pakhala in his poems or literary work. In fact, to date, pakhala holds a cultural significance as it is served as ‘Prasad’ to devotees at Jagannath Temple. The origins of pakhala to Eastern India or the early time as to when it became a part of the daily diet of the people of Orissa remains unknown till date, although the initial trace goes back to the ancient times where it was included in the recipe of Lord Jagannath temple of Puri. To begin with the dish's name, the word ‘Pakhala’ is derived from the Pali word ‘Pakhalita’ and from a Sanskrit word ‘Prakshalana’ which means washed/ to wash. What’s the story and the rich history of this Odia delicacy? The leftover moisture and the liquid part of this dish are known as ‘Torani’ in Odia. Pakhala is an Odia delicacy consisting of cooked rice, either lightly fermented or washed in water. Rice and wheat are Orissa's staple, so you are sure to find most dishes with both rice and wheat. Apparently, unlike many other Indian cuisines, Odia dishes are mostly less oily and spicy while nevertheless delivers our taste buds with appetizing and flavorful dishes every time. Odia cuisine is the state of Orissa that has dramatically developed over time with local culture and agriculture, contributing to some of India's best yet well-known dishes.
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