Rice plays a crucial role in realizing the United Nations (UN) Sustainable Development Goal to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture. Odisha has a cultural affinity to rice favoured by the fertile soils and climate that elevates per capita consumption of rice to more than 125 kg/ person/year in the urban and 150 kg/person/year in the rural area compared to the per capita consumption of 105 kg/person/year in the country.
Rice is eaten in a variety of forms that include simple steamed rice (raw or parboiled) and Pakhala Bhath (watered, lightly fermented rice) to several special dishes including desserts and offerings (bhog) in the temples. Regional favourites (Mudi-puffed rice, Mayurbhanj; Torani Kanji in Southern Odisha), festive dishes (short duration varieties like Setka or Sathi used on the occasion of Nuakhai in Western Odisha; several forms of Pitha made from rice flour in coastal Odisha) and various forms of flattened, puffed and flaked rice contributes to more than 50% daily caloric requirement of the population. Rice varietal diversity and use of specific varieties in multiple forms in the state adds credence to the postulation that Jeypore tract in Southern Odisha is a putative secondary centre of origin of cultivated rice. Though varietal diversity has declined in recent years, the culinary diversity has largely remained intact as the people of the state prepare and consume rice daily and various rice products on special occasions throughout the year.
Rice offers both sustenance and nutritional benefits, with brown and red rice standing out for their healthful properties. Rice provides protein and a range of vitamins and minerals, including thiamin, niacin, zinc, and phosphorus. Milling and polishing, which transform brown rice into white or polished rice, result in the loss of certain nutrients like vitamin E, magnesium, potassium, and manganese. These nutrients are retained in brown rice. Brown and red rice varieties are valued for their rich fiber content and essential nutrients, including B vitamins, magnesium, calcium, zinc, iron, and selenium.
From humble rice preparations to elaborate feasts, Odisha’s rice dishes epitomize a rich cultural heritage and showcase the region’s culinary diversity. Some of the popular traditional rice dishes are mentioned below:
Pakhala
Pakhala holds a special place in the hearts of Odias. This traditional dish involves cooking rice and allowing it to ferment overnight. Pakhala is typically served with water or buttermilk, often seasoned with salt and tempered with mustard seeds, curry leaves, and dry red chilies. As the mercury rises, Odias turn to Pakhala for relief. Its cooling properties make it a perfect summer meal. Beyond its taste, Pakhala symbolizes Odisha’s culinary heritage—a testament to simplicity, tradition, and community.
Besides that, there are many rice-based dishes like Khechudi, Kanika, Kheeri, Palao, etc. which have adorned festive tables, temple offerings and special occasions for generations. These dishes have cultural significance because it is offered to Lord Jagannath as a part of Chhapan Bhoga offering that is also known as Maha Prasad.
Mudhi (Puffed Rice)
Mudhi, also known as puffed rice, is a beloved snack in Odisha. Mudhi’s airy texture and satisfying crunch make it an ideal breakfast or evening snack. Many households elevate the flavor of Mudhi by adding chopped onions, green chilies, zesty lemon juice, and fresh coriander leaves. In the Mayurbhanj district, Mudhi Mansa, an exclusive delicacy combines puffed rice with rich mutton gravy, creating a symphony of taste. Baripada, a tiny township, proudly claims this exquisite food item. Puffed rice is not only light on calories but also packs extra vitamins and minerals. It’s a guilt-free indulgence that satisfies both the palate and health-conscious eaters.
Chuda (Flaked Rice)
Chuda (Flaked Rice) is de-husked rice, which is flattened into dry flakes. It is one of Odisha’s favourite breakfast staples. Chuda can be eaten raw by immersing it in plain water or milk, with salt and sugar or jaggery to taste. It is also consumed as evening snacks by frying in oil with mustard seeds, turmeric, green chilies, finely chopped onions, and crispy peanuts. Traditionally, it is made by soaking the paddy, then subjecting it to heat treatment, followed by immediate flattening utilizing a flaking machine. In Odisha, Chuda Ghasa holds special significance. It is often prepared during festivals like Ganesh Puja and Saraswati Puja, where it is served as prasad—a divine offering.
Torani Kanji
Torani Kanji, a traditional Odia dish, is quite popular in the Southern part of Odisha. Torani Kanji is a soupy delight with a distinctive sour taste. It’s unlike any other dish with the same name popular elsewhere. The main ingredient is torani, which is the water extracted after boiling rice. This rice water is left to ferment for a few days until it develops its signature sour flavor. As the torani ferments, it emits a delightful sour aroma. At this point, it’s ready to work its magic in the kitchen. Torani Kanji comes alive when cooked with an array of seasonal vegetables. Traditionally, it’s a winter delicacy, but nowadays, it graces tables year-round.
Pitha
Pithas, sweet and savory rice-based sweets, occupy a cherished spot in Odia households. By incorporating various ingredients into rice flour with certain additions and improvisations of cooking techniques can create a completely unique Pitha that tantalizes the taste buds, much like other flavorful Odia dishes. There is a local saying that Odisha celebrates 13 festivals in 12 months. So, each festival is marked by a set of unique Pithas offered to the deities. There are many variants of Pithas:
Manda Pitha
Manda Pitha is a steamed dumpling which is prepared with steamed rice flour, and the inner stuffing consists of coconut, moong, jaggery, black pepper.
Kakara Pitha
Crispy from outside, sweet from inside, Kakara Pitha made with rice flour, coconut, jaggery, and cardamom.
Arisa Pitha
This dessert features a crispy and crunchy outer layer that encases a soft interior with main ingredients including rice flour, jaggery, and sesame seeds.
Chakuli Pitha
This breakfast and snack item is prepared from fermented rice and black gram batter which is then spread onto a sizzling griddle to form thin pancakes.
Enduri Pitha
Enduri Pitha is prepared by using a fermented batter of rice and black gram. Enveloped in fresh turmeric leaves, it has a stuffing of grated coconut, jaggery and spices.
Poda Pitha
This baked cake is alternatively called black gram jaggery cake. The main ingredients are jaggery, coconut, bay leaves, rice flour, dry fruits and milk.
Opportunities for rice value addition:
Rice offers immense potential for value addition, leading to a diverse array of products beyond these traditional recipes. These value-added products leverage rice’s versatility, nutritional profile, and widespread popularity to cater to evolving consumer preferences and market demands. On the other hand, value addition also enhances the profitability of rice production. A wide range of products like biscuits, cookies, cakes, breads, noodles, pasta, vermicelli and also ready-to-eat products from rice and so on are nowadays getting popular. Additionally, the growing demand for rice bran derivatives in food and beverage applications as healthier alternatives is increasing. In Odisha, rice bran is mainly used as cattle feed and fuel. According to a study conducted by Sheffield Hallam University, 7.7 million tons of nutritious food could be produced from rice bran. This unexplored opportunity for value-added products derived from broken rice and bran holds significant economic potential for small and medium enterprises.
Besides that, value-added products from premium and ultralow glycemic index (GI) rice varieties also have a good niche in domestic and export markets. Looking at the nutritional benefits and unique flavors, there is a growing market for these products for a range of products, including rice flour, bran oil, and ready-to-cook rice-based items which not only adds value to the traditional rice market but also meets the changing dietary preferences of consumers looking for convenient and healthy food options.
IRRI’s Centre for Excellence in Rice Value Addition (CERVA) actively contributes to cutting-edge research and development, creating value addition in rice and also promoting premium quality rice with nutritional benefits and ready-to-cook and eat products. Leveraging its proven expertise, IRRI collaborates with the Department of Agriculture and Farmers’ Empowerment (DA&FE) and the Department of Mission Shakti to empower women self-help groups (SHGs) in managing small-scale enterprises focused on value-added rice products.
In conclusion, rice plays a central role in Odisha’s culinary traditions, with a wide range of dishes showcasing the versatility and cultural richness of the region. From simple comfort foods like Pakhala Bhata to elaborate cookies from ultra-low GI rice, rice-based cuisines in Odisha offer a delightful culinary experience rooted in tradition and flavor.