Poda Pitha is a traditional recipe from Odisha. Chef Pankaj Bhadouria shares the recipe of this rice-based delicacy.
Preparation Time
10-15 Min
Cooking Time
60 Min
Meal Type
dessert
Difficulty
MEDIUM
For Poda Pitha
150 gm black gram without skin
300 gm chaula rice
1 tsp cardamom powder
1 tsp black pepper powder
1 tbsp chopped ginger
10-15 fried cashews
grated coconut
jaggery
salt to taste
ghee
5-6 sliced coconuts pieces
Soak the black gram & rice separately for 4 hours. Blend the black gram with water in a blender and transfer it to a bowl add this to a bowl with some water to form a smooth batter.
Blend the rice separately with some water into a coarse mixture.
Mix both the batters and ferment them overnight.
Add 1 tsp cardamom powder, 1 tsp black pepper powder, 1 tsp chopped ginger, 10-15 fried cashew, ½ cup grated coconut, ½ cup jaggery, a pinch of salt, water and mix well.
Grease a baking tin with ghee. Pour in the fermented batter.
Top it with 5-6 sliced coconut pieces and fried cashew nuts.
Bake the podu pitha at 165 degrees Celsius for 60 minutes in a preheated oven.
Demold the podo pitha on a plate. Serve it once cooled.
Poda Pitha is made with white lentils (Urad Dal) and rice batter. To this batter, jaggery and freshly grated coconut are added. The batter is fermented and then baked.
Traditionally, poda pitha is cooked on a slow flame on a chulha. It gets its unique taste from the caramelisation of the sugar. Poda Pitha is said to be the favourite food of Lord Jagannath.
Poda Pitha is a uniquely tasty, flavourful, sweet and salty dish that is too good to resist.
