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Soft drinks from India
Torani is fermented rice water from Odisha, drunk as a cooling, sour drink in hot weather. The water from cooked rice is left at room temperature, usually overnight, while lactic acid bacteria sour it, and is then seasoned with curd, lemon, salt and spices. A standardised version from the ICAR Central Rice Research Institute ferments the rice water for 24 h.
| Rice (the aromatic Geetanjali variety in the standardised method)About 100 g of rice for nearly 2.25 L of finished drink | Cooked by pressure cooking or in a pot; with pot cooking the excess water is drained and fresh potable water added before fermentation[crri263] |
| Curd | Added after fermentation[crri263] |
| Lemon juice, salt and spices | Added after fermentation[crri263] |
| Starter | spontaneous; curd is added after fermentation (the CRRI bulletin calls the curd a starter culture) |
Total time across the recorded steps: 24 h
What changes: Rice is cooked and its water is collected
Output: rice water.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Torani is fermented rice water from Odisha, drunk as a cooling, sour drink in hot weather. The water from cooked rice is left at room temperature, usually overnight, while lactic acid bacteria sour it, and is then seasoned with curd, lemon, salt and spices. A standardised version from the ICAR Central Rice Research Institute ferments the rice water for 24 h. Made in 4 steps over 24 h. The longest step, let the rice water ferment, takes 24 h (Priyadarsani S 2026). Lactic acid bacteria and Lactobacillus plantarum, L. casei and L. fermentum do most of the fermenting.
| Main step | 24 hReported[crri263] | Let the rice water ferment |
|---|---|---|
| Temperature | up to 10 °CReported[crri263] | Pack and chill |
| Acidity | pH 7.4 → 3.92Measured[crri263] | Let the rice water ferment |
Torani ferments only the water from cooked rice, not the rice itself as in pakhala or panta bhat. In the CRRI method the rice water sours by itself first; curd (which the bulletin calls a starter culture), lemon juice, salt and spices go in afterwards.
In the standardised method the drink stayed microbiologically stable for 8–10 days in plastic cups below 10 °C; paper cups shortened this by 3–4 days.
Every number is labelled with how it is known. How this atlas is made
Fermented rice water called torani or tanka torani has long been drunk in Odisha in hot weather (CRRI Technology Bulletin 263, 2026). In July 2021 the Gates Foundation's Grand Challenges programme funded Manoja Kumar Das of the INCLEN Trust to determine the best dose of fermented rice water (pakhala/torani) for the nutrition and the gut and vaginal microbiomes of women of reproductive age in Odisha, using torani prepared in households and in the laboratory. In June 2025 a protocol was published for a hospital trial in Odisha using overnight-fermented rice water with xylitol (Pathi 2025). In February 2026 the Central Rice Research Institute in Cuttack published its standardised method.
