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Tanka Torani 33

Tanka Torani

Tanka Torani - a much popular rice based refreshing drink from the holy land of Jaganath puri, Odisha.
5 from 9 votes
Prep Time 15 mins
Cook Time 0 mins
Fermenting Time 1 d
Total Time 1 d 15 mins
Course Drinks
Cuisine Odia
Servings 6


  • 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.
Keyword Healthy drink, Odia Drink, Summer Drink