Poda Pitha

Name: Poda Pitha
Prep time: 10 h
Cook time: 2 h
Total time: 12 h
Yield: 8 servings
Cuisine: Odia
Ingredients: 300 g raw rice; 60 g urad dal; 150 g Grated coconut; 180 g Jaggery; 100 g Banana; 20 g Sesame seeds; 3 g cardamom powder; 4 pieces Banana leaves; 15 ml Ghee

A thick, slow-baked fermented rice cake with coconut, jaggery and sesame, traditionally baked over embers wrapped in banana leaves in Odisha's villages.

🇮🇳India· Odisha

Prep: 600 min
Cook: 120 min
Total: 720 min
Servings: 8
Difficulty: Hard
Calories: 250 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Clay oven or heavy pot
•Banana leaves

Nutrition

Per serving, approximate

Calories: 250 kcal
fat: 8 g
carbs: 42 g
fibre: 3 g
protein: 5 g
calories: 250 kcal

Instructions

1
Grind the soaked rice and urad dal together until you get a thick batter.
2
Leave the batter to rest and rise at room temperature for six to eight hours.
3
Stir in the grated coconut, jaggery, mashed banana, sesame seeds and cardamom powder.
4
Line a heavy pot or baking tin with banana leaves. Brush them lightly with ghee (clarified butter).
5
Pour the batter into the lined tin. Fold the banana leaf edges over the top.
6
Cover with a heavy lid and set the pot on very low heat, or bake in an oven at 160°C.
7
Cook slowly for ninety minutes to two hours until the top and bottom turn dark and rich.
8
Insert a skewer into the centre. It should come out clean when done.
9
Let it cool completely. Unwrap the leaves and slice into wedges.