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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Panta bhat ： ウィキペディア英語版 Panta bhat Panta bhat or poitabhat ((ベンガル語:পান্তা ভাত); (アッサム語:পঁইতা ভাত; ''Pàntà bhàt'')) is rice-based dish. It is prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion and chili. It is consumed in Bangladesh and the eastern Indian states of West Bengal and Assam. It is a popular dish on the day of Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in feverish conditions. ==Etymology== Light syrupy water for use in sweetmeats like Pantua is called ''pani chasani'' or ''pani ras'' in Hindi, which may be boiled into ''jalao chasani'' or thick syrupy water used to make sweetmeats like Jilapi. Pantua and Jilapi took their names from the thickness of their ''chasani'' or ''ras'' (syrupy water). The lightly watered rice came to be called ''panta bhat''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Panta bhat」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.