𑀪𑀢𑁆𑀢

𑀪𑀢𑁆𑀢 n

1. Brahmi script form of bhatta (“food”)

Inherited from Sanskrit भक्त (bhaktá). Cognate with Pali bhatta.

𑀪𑀢𑁆𑀢 (bhatta) n (Devanagari भत्त)

1. boiled rice, cooked rice

• Central:
  • Sauraseni Prakrit:
    • Awadhi: भातु (bhātu)
    • Old Gujarati:
      • Gujarati: ભાત (bhāt)
        • → Kachchi: ભાંત (bhā̃t)
    • Hindustani: bhāt, bhātī
      • Devanagari script: भात, भाती
      • Arabic script: بھَات, بھَاتِی
• Eastern:
  • Magadhi Prakrit:
    • Assamese: ভাত (bhat)
    • Bengali: ভাত (bhat)
    • Bihari: भात (bhāt)
      • Bhojpuri: भात (bhāt)
    • Chakma: 𑄞𑄖𑄴 (bhāt)
    • Odia: ଭାତ (bhāta)
    • Rohingya: bát
    • Sylheti: ꠜꠣꠔ (báto)
• Northern:
  • Khasa Prakrit:
    • Central Pahari:
      • Garhwali: भात (bhāt)
      • Kumaoni: भात (bhāt)
    • Eastern Pahari:
      • Nepali: भात (bhāt)
    • Western Pahari:
      • Bhadrawahi: भत्त (bhatt), भात (bhāt)
• Southern:
  • Helu Prakrit:
    • Dhivehi: ބަތް (bat̊)
    • Sinhalese: බත (bata)
  • Maharastri Prakrit:
    • Konkani: bhāta

      Devanagari script: भात (bhāt)

      Latin script: bhat

      Kannada script: ಭಾತ್ (bhāt)

    • Old Marathi: 𑘥𑘰𑘝𑘹𑘽 (bhāteṃ), 𑘥𑘰𑘝 (bhāta)
      • Marathi: भात (bhāt)
• Western:
  • Takka Apabhramsa:
    • Punjabi: bhatt, bhappā

      Gurmukhi script: ਭੱਤ, ਭੱਪਾ

      Shahmukhi script: بھتّ, بھَپَّا

  • Vracada Apabhramsa:
    • Sindhi: bhatu

      Arabic script: ڀَتُ

      Devanagari script: भतु

• Sheth, Hargovind Das T (1923–1928) “भत्त”, in पाइअ-सद्द-महण्णवो [pāia-sadda-mahaṇṇavo, Ocean of Prakrit words] (in Hindi), Calcutta: , page 643.
• Turner, Ralph Lilley (1969–1985) “bhaktá”, in A Comparative Dictionary of the Indo-Aryan Languages, London: Oxford University Press
• Woolner, Alfred Cooper, An Introduction to Prakrit‎, Calcutta: Baptist Mission Press, 1917, page 208.
• George A. Grierson (1925) “Prakritica”, in The Journal of the Royal Asiatic Society of Great Britain and Ireland‎, volume 57, Cambridge University Press, page 226
• Sten Konow (1936) “Note on the Ancient North-Western Prakrit”, in Bulletin of the School of Oriental Studies, University of London‎, volume 8, Cambridge University Press, page 605