New Delhi: Pana Sankranti, also known as Maha Vishuba Sankranti, is observed on April 14 and marks the traditional Odia New Year. On this sacred day, pakhala bhata holds special significance as an offering to Jagannath. The dish is presented during the evening rituals, particularly Sandhya Dhupa and Bada Singhara Bhoga, rather than in the morning hours. Pakhala, a humble preparation of fermented rice soaked in water, is valued for its cooling and sattvic qualities, especially during rising summer temperatures.

When prepared as dahi pakhala, it includes fresh curd, mild spices and a simple tempering that enhances flavour without overpowering the sanctity of the bhog. Served in an earthen pot and garnished with a Tulsi leaf, the offering reflects devotion and purity. Preparing pakhala bhata at home allows devotees to take part in the spiritual essence of Pana Sankranti with sincerity and reverence.

Pakhala bhata bhog recipe for Pana Sankranti Ingredients for Dahi Pakhala Bhog

• Cooked rice, preferably fermented for eight to nine hours


• Water, traditionally known as torani


• Fresh curd


• Grated ginger


• Roasted cumin powder


• Curry leaves and green chillies


• Salt to taste

How to make pakhala bhata

Place cooked rice in a bowl and add sufficient water.

Leave it covered for a few hours or overnight so that it develops a light fermented taste suitable for Pakhala.

Lightly squeeze excess water if a thicker texture is preferred, or retain it for a more fluid consistency.

Add fresh curd and mix gently with the rice.

Heat a small quantity of ghee in a pan. Add curry leaves, grated ginger and roasted cumin.

Allow the aroma to release, then pour this tempering over the curd-rice mixture.

Transfer the prepared pakhala into an earthen pot.

Place a fresh Tulsi leaf on top before offering it with devotion during the evening ritual.

Pakhala bhata symbolises simplicity and devotion, making it a meaningful bhog for Pana Sankranti and a humble expression of faith in Lord Jagannath’s blessings.