PAKHALA DIBASA AT JAGANNATH TEMPLE

“Pakhala Bhoga (offering) is offered to Mahaprabhu Shri Jagannath*

ll Subasa Pakhala (Fragrant Pakhala) ll: – First, after the rice is cooked in a pot, water is added to it. Salt is added according to taste, chopped ginger, fried cumin are added, and it is served as Prasad (blessed food). Since it is a fragrant rice dish, it is traditionally called Subasa Pakhala.

ll Chupuda Pakhala (Squeezed Pakhala) ll: – The cooked rice is squeezed well. Fried cumin, salt and yogurt are added to it and served to Mahaprabhu in an earthen pot as Prasad.

ll Pani Pakhala (Water Pakhala) ll: – This Pakhala is prepared by adding only water and salt to the cooked rice. No other ingredients are mixed in it. Generally, it is a common food in every Odia household.

ll Dahi Pakhala (Yogurt Pakhala) ll: – Only yogurt is added and mixed into the dry rice. The amount of yogurt in it is higher. Fried cumin and ginger are added to this mixed rice and prepared.

ll Mitha Pakhala (Sweet Pakhala) ll: – Plain rice is cooked by adding white jaggery. Fried cumin, salt and ginger are added to it and served.

ll Malliphula Pakhala (Jasmine Flower Pakhala) ll: – This Pakhala is prepared like Dahi Pakhala. But it is served with jasmine flowers to make it fragrant.

ll Tova Pakhala ll: – Tova mixed water is offered to Mahaprabhu with plain rice. This Pakhala is prepared in the above process. It also comes under the category of Subasa Pakhala.

ll Ghia Pakhala (Ghee Pakhala) ll: – Plain rice, salt, ginger, yogurt, fried cumin, etc. are kept in a container and ghee is added to it. Which is traditionally called Ghia Pakhala in the Srimandir.

Especially during Sandhya Dhupa and Bada Singhar or before Ratri Pahuda (night rest), Pakhala and banana fritters are offered to Mahaprabhu.”