Rathyatra, the grand chariot festival of Lord Jagannath, is not only a visual and spiritual spectacle but also a celebration of Odisha’s ancient culinary traditions. Held annually in the sacred city of Puri, the festival draws millions of devotees who gather to pull the majestic chariots of Lord Jagannath, Lord Balabhadra, and Goddess Subhadra. But beyond the grandeur of the procession lies another essential aspect of the celebration — the food.
Rathyatra dishes are not random offerings but sacred, time-honored recipes that have been a part of Jagannath Temple’s kitchen traditions for centuries. These dishes, all strictly satvik (without onion and garlic), are prepared in the world’s largest temple kitchen and served as Mahaprasad, believed to carry divine blessings. Each item reflects devotion, seasonal wisdom, and the region’s rich agricultural heritage.
In this article, we explore 5 must-have dishes for Rathyatra, each holding a unique place in this spiritual celebration. From humble khichdi to cooling pakhala, these offerings are as symbolic as they are nourishing, connecting devotees with tradition, divinity, and the communal joy of one of India’s oldest festivals.
1. Khichdi – The Sacred Staple of Rathyatra Mahaprasad
Khichdi, also known as ‘Mahaprasad Khichdi’ during Rathyatra, is a humble yet divine preparation made from rice, moong dal (yellow lentils), ghee, and mild spices. In Jagannath Temple, it forms the backbone of the Chappan Bhog (56 items offered to Lord Jagannath). Unlike everyday versions, Rathyatra khichdi is cooked in large earthen pots over wood fires, known as ‘Chuli’, enhancing its earthy flavor. It’s strictly satvik (without onion and garlic), and is often served with ghee and a side of dried mango pickle. The dish symbolizes simplicity and devotion, and is distributed as Mahaprasad to thousands of devotees during the grand chariot procession.
2. Dalma – Rathyatra’s Signature Odia Lentil and Vegetable Harmony
Dalma is a quintessential Odia dish served during Rathyatra that combines arhar dal (pigeon peas) with seasonal vegetables like raw banana, papaya, pumpkin, and pointed gourd. Cooked with a tempering of cumin, bay leaves, and ginger, this satvik preparation is both nutritious and flavourful. What makes Dalma unique is the absence of onion and garlic, aligning it with the Jagannath Temple’s dietary norms. It is considered spiritually pure and is an essential part of the Mahaprasad offered on Rathyatra. Often paired with khichdi or rice, Dalma is symbolic of balanced living and traditional Odia wisdom.
3. Kheer – Temple-Style Chhena Payas for Rathyatra Festivity
During Rathyatra, no offering is complete without Chhena Payas, a rich and creamy form of kheer made using fresh paneer (chhena), milk, cardamom, and sugar. This temple-style dessert is one of Lord Jagannath’s favorites and is believed to have originated from the Puri temple kitchens. The texture is slightly grainy due to the chhena, and it’s slow-cooked to develop a caramelized depth. Unlike commercial versions, Rathyatra kheer is made with buffalo milk, lending it extra richness. Devotees often replicate this dish at home during Rathyatra as a mark of devotion and celebration.
4. Pakhala Bhata – The Cooling Fermented Rice Bowl for Rathyatra Offering
Pakhala Bhata, or fermented rice, is a traditional Odia cooling dish perfect for the summer timing of Rathyatra. Prepared by soaking cooked rice in water overnight and garnished with green chilies, roasted cumin, and a dollop of curd, this dish is a refreshing staple in many households during the Rathyatra week. It’s often served with a dry vegetable curry like baigana poda (roasted eggplant) or saga bhaja (fried leafy greens). Though it is a simple dish, it holds deep cultural significance and represents humility, sustenance, and Odia culinary heritage during the divine chariot journey.
5. Khaee and Jaggery – The Traditional Dry Prasad for Rathyatra Devotees
Among the dry offerings during Rathyatra, Khaee (puffed rice) mixed with guda (jaggery) is one of the most widely distributed Prasad items. This combination is easy to carry and distribute to the lakhs of devotees attending the chariot procession. Khaee is often sanctified during Pahandi Bije (when the deities are brought to the chariots) and distributed in banana leaves as dry Mahaprasad. The blend of lightness from the puffed rice and sweetness from jaggery makes it both spiritually significant and physically refreshing during the hot summer month of Ashadha when Rathyatra takes place.
Rathyatra is not just a spiritual spectacle but a culinary journey deeply rooted in Odisha’s cultural identity and Jagannath consciousness. These 5 must-have Rathyatra dishes—Khichdi, Dalma, Chhena Payas, Pakhala Bhata, and Khaee—are more than just food; they are sacred offerings that tell stories of devotion, tradition, and community. Including these traditional recipes in your celebration ensures an authentic experience of this ancient festival, whether you’re in Puri or celebrating from afar.
