Leftover rice soaked overnight in water until mildly fermented, eaten with raw onion, green chilli and buttermilk — the most consumed morning meal of the tribal and rural communities of Chhattisgarh.
Ingredients
1.5 cups cooked rice — leftover from the previous day
1.5 cups water — or thin buttermilk
For accompaniments: 1 small raw onion finely sliced, 2 green chillies, a pinch of salt, 1 tbsp pickle (any), 1/2 cup thin buttermilk for drinking alongside
Method
Soak leftover cooked rice in 1.5 cups water or thin buttermilk overnight or for at least 6 to 8 hours at room temperature.
By morning the water will have become slightly sour and the rice will have absorbed it, swelling slightly.
This is the fermentation that makes bore baasi distinctly different from plain leftover rice.
Eat the soaked fermented rice from the vessel as a complete breakfast.
Accompany with thinly sliced raw onion, whole green chillies, a pinch of salt and any pickle available.
Drink thin buttermilk alongside.
Bore baasi requires no cooking — it is the zero-effort morning meal of Chhattisgarh.