What makes Poita Bhaat a sustainable and Healthy Dish?
Poita Bhaat is a traditional dish from the Indian state of Assam. It is made by soaking leftover cooked rice in water overnight, and then seasoning it with salt, mustard oil, onion, and green chili. This dish is not only loaded with health benefits but also sustainable to the environment as it promotes use of leftover food. Here are some potential health benefits of this dish:
- Good source of carbohydrates: Poita Bhaat is a good source of carbohydrates, which provide the body with energy. The leftover cooked rice that is used to make this dish is already cooked and broken down, making it easier to digest and absorb.
- High in fiber: The overnight soaking process makes the rice softer and more digestible while retaining its fiber content. Fiber is important for maintaining digestive health and can help lower cholesterol levels.
- Contains antioxidants: Mustard oil used to flavor Poita Bhaat is rich in antioxidants, which can help protect the body against oxidative stress and inflammation.
- May aid in digestion: The fermentation process that occurs during the overnight soaking of the rice can increase the bioavailability of certain nutrients and promote the growth of beneficial gut bacteria, which may aid in digestion and improve overall gut health.
- Low in fat: Poita Bhaat is typically seasoned with minimal oil, making it a low-fat dish that can be beneficial for weight management.
Overall, Poita Bhaat is a healthy and nutritious dish that is easy to make and can be a good addition to a balanced diet. However, it’s important to note that this dish may not be suitable for everyone, particularly those with gluten intolerance or sensitivity to mustard oil.
You can check out the recipe of Pota Bhaat here –
If you like Poita Bhaat you can also look to try some other dishes similar to it from all over India. Here is a list of dishes with similar cooking style, ingredients as well as health benefits.
Pakhala: It is a similar dish from the eastern Indian state of Odisha. Cooked rice is soaked in water and left overnight to ferment. It is often served with fried fish, papad, and pickles.
Dahi Chawal: It is a popular dish from the northern Indian state of Punjab. Cooked rice is mixed with curd and spices to make a creamy and tangy dish. It is often served with pickle, papad, and chutney.
Thayir Sadam: It is a traditional dish from the southern Indian state of Tamil Nadu. Cooked rice is mixed with curd and tempered with mustard seeds, curry leaves, and other spices. It is often served with papad and pickle.
Kool: It is a traditional dish from the western Indian state of Maharashtra. Cooked rice is mixed with buttermilk, roasted cumin, coriander, and other spices. It is often served with papad and pickle.
Bisi Bele Bath: It is a popular dish from the southern Indian state of Karnataka. It is made with rice, lentils, vegetables, and spices. It is often served with raita and papad.
