Odana refers to cooked rice or grain preparation — the most solid and nourishing form of food in the traditional Ayurvedic dietary spectrum. It’s considered a staple meal and a source of strength, especially when prepared with proper grains, water, and ghee according to one’s dosha and season.

Preparation:

• Cook one part of rice with about 2-4 parts water, like standard rice.
  • Soft, fluffy rice is obtained.

Benefits:

1. The most nourishing and strengthening of the five.
2. Provides energy, supports tissue building, and is suitable for healthy individuals with good digestion.
3. Staple diet for daily nourishment.
4. Daily staple in most Ayurvedic diets.
5. Form of Annapana (solid food) given after recovery stages when Agni is strong again. Often paired with mung dal, vegetables, or herbal soups (yusha) for balance.
6. A base for many medicated rice preparations, such as Shashtika Shali Odana (made from a special red rice for rejuvenation).

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