what to eat in orissa

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

Dali is perhaps most wellknown for dishes historically cooked by the Bai, one of its ethnic minority groups, and should certainly not be missed by those stopping in the area. However, the city is a meltingpot for many different cultures, and offers visitors the chance to sample numerous foods from around Yunnan Province and other Chinese delicacies.

Dal or pappu or paripu is a dried pulse (lentil, pea or various types of bean) which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheatbased flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.

Dalma is a vegetarian dish of the Oriya cuisine in Orissa, India. It is made of lentils and vegetables boiled together with salt and then fried with turmeric, ginger, garlic and brown sugar.

Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals.

Boiled Ragi cooled overnight

There are various kinds of Chhatua eaten as daily breakfast. Its a paste that has flour made from fried whole grain or wheat or rice and then mixed with sugar, banana, milk or curd.

Luchi is a deepfried flatbread made of wheat flour that is typical of Bengali cuisine, Assamese, Maithili and Oriya. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rollingpin and individually deepfried in cooking oil or ghee. A typical luchi will measure 45 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a Poori. Luchi that is stuffed is called kochuri; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety.

Mitha Bhata Mildly sweetened rice with assorted spices

Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.