Ayurveda is a holistic life science. It emphasizes more on preventive aspect than curative aspect of the disease. Hence, more importance has been given to appropriate ahara (dietary regimen), vihara (lifestyle regimen) than ausadhi dravya. Ahara is the main pillar of a body so called as mahabhaisajya. The ahara and vihara which are beneficial, nutritious and gives happiness to the mind is known as ‘Pathya’ and the opposite is called as ‘Apathya’. Pathya not only advocates intake of wholesome food but it also directs to follow a certain regimen to fasten the process of recovery from the diseased state. ‘Pathya Kalpana’ is one of the unique concepts in Ayurveda in which food recipes are used as medicines. It helps to maintain proper agni (digestive fire) so as to digest food properly and give needed nutrition to tissues of body. Such recipes are prepared by using aushadhi dravyas and food as base. Since pathya kalpana is the combination of medicines as well as food, it is not only useful in treating the disease but it also becomes palatable and pleasing. Laja Manda (scum of parched paddy) is one of the famous and routinely used pathya kalpana in diseases like atisara (diarrhea), chhardi (vomiting), jvara (fever). The purpose of present study is to understand the role of laja manda in the management of atisara (diarrhea) from both ayurvedic and modern perspective.