Tanka Torani – a popular rice-based refreshing drink from the holy land of Jaganath puri, Odisha.
Traditionally, it is made from plain rice (Arnna) which is offered as Lord Jaganath’s Mahaprasad. Some claim that the drink was prepared for the first time around the 10 century AD.
Authentic way to prepare Tanka Torani :
Arnna, the plain rice item of 56 bhog (Lord Jaganath’s Mahaprasad) is first fermented in plenty of water. Then the rice is mashed along with some amount of curd (Dahi). After that, some simple ingredients available in the temple enhance the flavor of the whole liquid mixture.
This Tanka Torani is a staple drink, usually served in earthen pots inside the temple and also outside of it in small stalls to relieve the devotees standing in the long queues.
But all the time, in our households we can not get the Arnna of Mahaprasad. In that time, any raw rice can opt.
Don’t use parboiled rice as this is a part of festive delight too. Also, Tanka Torani tastes best with raw rice.
So in what exact way do we make this drink at home ?
- Rice is the main ingredint here. Pick any raw rice. Freshly cooked rice or even left over rice can work well.
- Dahi (Yogurt) and lemon juices gives the sour taste in the drink.
- Many leaves such as lemon leaves (a must), curry leaves, coriander leaves, mint leaves enhance the cooling effect overall.
- Apart from the above, some roasted cumin powders and roghly crushed / grated mango ginger also give a nice flavor.
- Green chilies adds that extra kick in this Tanka Torani.
So first in a deep mixing bowl, mix the cooked rice along with sufficient water. Cover the bowl and keep aside to ferment 1-2 days or at least for 18-20 hours.
Then strain the rice and keep aside the water. We call that water ‘Torani’ in Odia. Mash the rice very well using a potato masher. Into that bowl add well-beaten yogurt, Torani (strained water), and give a quick mix.
After that roughly muddle mango ginger, curry leaves, coriander leaves, green chilies and add to the rice bowl. Next, squeeze half lemon and also add the lemon slices, lemon leaves, roasted cumin powder, salt.
Mix everything and also adjust the consistency by adding less or more water as desired. The soul-satisfying Tanka Torani is ready to serve now. Just pour into a serving bowl or glass and serve as a summer coolant to beat the heat or even one can enjoy any day!
Health benefits of this Drink !
This drink is super refreshing as well as an absolute summer quencher. Since fermented, so this Tanka Torani has lots of medicinal properties. It easily cools our belly, so it is a gut-healing drink.
For an Odia, no drink in the world can ever replace this divine drink Tanka Torani!
If you like buttermilk or chhach, then I must say that this will be a hit for you too!
— RECIPE CARD —
- 1 cup Cooked rice
- 3 tbsp Curd (yogurt)
- 1 inch Mango ginger
- 7-8 no. Lemon leaf
- 2 sprig Curry leaf
- 5-6 strands Coriander leaf
- 4-5 no. Green chili
- 8-10 no. Lemon Slice
- ½ no. Lemon
- ½ tbsp Roasted cumin powder
- Salt as needed
- Water as needed
- In a deep bowl take cooked rice along with sufficient water and mix well.
- Cover the bowl, keep aside to ferment 1-2 days or atleast for 18-20 hours.
- Then strain the rice and keep aside the water (torani).
- Mash the rice very well using a potato masher.
- Into that bowl add well beaten yogurt, torani (strained water) and give a quick mix.
- Roughly muddle mango ginger, curry leaves, coriander leaves, green chilies and add to the rice bowl.
- Next squeeze half lemon and also add the lemon slices, lemon leaves, roasted cumin powder, salt.
- Mix everything and also adjust the consistency by adding less or more water.
- Pour into serving bowl and serve !
- Tanka Torani is usually of watery consistency. You may like to adjust that by adding less or more water.
- Lemon leaves are a must. Don’t skip that.
- Along with coriander leaves, mint leaves can be added too.
- Usually, arnna (the plain rice of Mahaprasad) is used to make Tanka Torani. Instead of that, regular raw rice can opt here. I
have used basmati rice.
- Adjust the spiciness as desired.