Pakhaḷa (ପଖାଳ) is an Odia term for an food consisting of cooked rice washed or little fermented in water. The liquid part is known as toraṇi. It is unknown when pakhaḷa was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri circa 10
20 March is declared Pakhala Dibasa (Universal Pakhala Day) by Odias worldwide. In a move to promote Odia food, the people of Odisha decided to celebrate 20 March as Pakhala Dibasa.
In Odia marriages Pakhala plays an important role as the bridegroom is served dahi Pakhala and fish fry before the bidaii, as it is supposed to be auspicious.