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Poda pitha Recipe

Recipe By Shreershashree Priyadarsinee

Poda pitha mostly made in Rajo festival in odisha. Its cooked like chena poda We love to eat this cake n it is very delicious light sweetend and crunchyness from coconut n dry fruits.

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1hr 30minstotal
1hr 30m.total
Poda pitha
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Ingredients for Poda pitha Recipe

  • 0.40 Cups rice(arua)
  • 0.40 Cups Jagerry
  • 1/5 Cup milk
  • 0.40 Tsp Cardamom and black pepper powder
  • 0.40 Pieces bay leaf
  • 1/5 Cup dry fruits
  • 1/5 Cup thin sliced coconut
  • 1/5 Cup water
  • 0.40 Tbsp ghee or clarified butter

Directions: Poda Pitha Recipe

  • STEP 1.Wash the rice properly and soak it over night or 7to8 hours.
  • STEP 2.After soaking blend the rice along with the water. Remember the paste should be very fine.
  • STEP 3.Now take a kadhai and roast all the dry fruits and coconut with some ghee. Take it out and keep aside.
  • STEP 4.Now take 1cup water and 1cup milk in the same kadhai. Put 2cups of jagerry and keep stirring till the jagerry melts.
  • STEP 5.Now add one Bay leaf and 2tsp cardamom and black pepper powder in the kadhai and keep stirring.
  • STEP 6.Now pour the rice mixture into the kadhai and keep stirring. Remember that stirring the mixture is the main thing in this dish. Otherwise, the paste will be lumpy.
  • STEP 7.Stir the mixture until it thickens and cooked well. Now cover the lid and turn off the gas. And keep this to cool down a little.
  • STEP 8.Now take another kadhai and apply some ghee to it. Sprinkle some water and place a banana leaf in the kadhai.
  • STEP 9.Now take all the batter and place it over the banana leaf in the kadhai. Apply some more ghee to the banana leaf.
  • STEP 10.Decorate the batter with some thin sliced coconut and put some more ghee over the batter and close with some more banana leaf. (Cover 2 to 3times)
  • STEP 11.Cover the batter with a flat lid or plate and place another banana leaf on the top.
  • STEP 12.Now place the kadhai in the traditional chullha. The chullah is made from soil and the wood is used as fuel. Remember the flame should not be high or too low. It should be medium.
  • STEP 13.Now add some burning charcoal on the top of the kadhai.
  • STEP 14.Cook this for 45mins to 1 hour.
  • STEP 15.After 1 hour remove it from the chullah and cool it down.
  • STEP 16.After it comes to its room temperature cut in and Serves it.
Nutrition
value
472
calories per serving
17 g Fat9 g Protein69 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    9g
  • Carbs
    69g
  • Fiber
    6g

MacroNutrients

  • Carbs
    69g
  • Protein
    9g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    87mg
  • Iron
    4mg
  • Vitamin A
    19mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    73mg
  • Manganese
    1mg
  • Phosphorus
    192mg
  • Selenium
    1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Shreershashree Priyadarsinee