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Fermented Rice Pazhaya Soru

Discover the Best Fermented Rice Pazhaya Soru for Homemade Flavor Bliss

Experience the tangy delight of Fermented Rice Pazhaya Soru, a probiotic-rich dish that nourishes both body and soul.
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Prep Time 12 minutes
Cook Time 10 minutes
Fermentation Time 8 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 2 cups Cooked Rice Use day-old rice for best results.
  • 2 cups Water Just enough to soak the rice.
For the Flavoring
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Mustard Seeds Adds crunch when tempered.
  • 2 number Green Chilies Adjust for heat preference.
  • 5 leaves Curry Leaves Imparts aromatic flavor.
For Tempering (Optional)
  • 1 tablespoon Oil Preferably coconut or sesame.
  • 1 pinch Asafoetida Enhances digestion.

Equipment

  • Bowl
  • Pan

Method
 

For the Rice Base
  1. Soak Rice: Place day-old cooked rice in a bowl, cover with fresh water, and let it soak at room temperature for 8–12 hours until soft and bubbly.
  2. Ferment Rice: Drain the soaked rice, return to the bowl, cover loosely, and let it ferment at room temperature for 8 hours until the water smells pleasantly sour.
For the Flavoring
  1. Heat Oil: In a small pan, warm coconut or sesame oil over medium heat until shimmering, about 1 minute.
  2. Temper Spices: Add mustard seeds and a pinch of asafoetida; cook until seeds pop. Toss in sliced green chilies and curry leaves for 30 seconds.
For Assembly
  1. Combine Rice: Pour the fermented rice and its tangy water into the pan, stirring gently to coat each grain with flavorful oil and spices.
  2. Season: Sprinkle salt to taste and adjust consistency with a splash of water so it’s creamy yet soupy, then transfer to a serving bowl.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 35gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 400mgPotassium: 200mgFiber: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Using day-old rice encourages fermentation and avoids a mushy texture.

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