Poda Pitha

Poda Pitha Recipe - Delicious Vegetarian Indian Dish

Region / culture: India | Preparation time: 6 hours | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Poda Pitha is a traditional dish from the state of Odisha in India. It is a delicious cake-like dessert made with black gram dal, rice, coconut, jaggery (or sugar), and flavored with ginger and black pepper. This dish is typically prepared during festivals and special occasions.

History

Poda Pitha has been a popular dish in Odisha for generations. It is believed to have originated in rural households where it was cooked over an open fire. The name "Poda Pitha" translates to "burnt cake" in Odia, referring to the slightly charred and crispy texture of the dish.

Ingredients

500 grams: black gram dal (urad dal)
500 grams: rice
1 whole coconut
500 grams: Guda (jaggery) / sugar
2 teaspoonfuls: salt
2 inches (15 g): ginger
1 teaspoon: black pepper powder
2 teaspoons: ghee

How to prepare

Soak black gram dal and rice for approximately six hours.
Thoroughly wash the dal and rice, then grind them into a fine and thick paste.
Add salt to the paste and mix well. Set it aside for 0.67 hour.
Grate the coconut.
Cut the ginger into very small cubes.
In a mixing bowl, combine the grated coconut, jaggery/sugar, ginger, and black pepper powder. Mix well.
Preheat the oven for 10 minutes and grease the tray with ghee.
Pour the paste into the greased tray and place it in the oven.
Keep the oven at a high temperature for 30 minutes, then reduce it to a moderate temperature for another 30 minutes.
To check if it's ready, insert a needle into the Poda Pitha. It should come out clean and the color should be golden brown.
Remove the baked cake from the oven and allow it to cool down.
Cut the Poda Pitha into small pieces and serve it with any chutney, preferably coconut chutney.

Variations

Add chopped nuts like cashews and almonds for a crunchy texture.
Substitute jaggery with sugar for a different sweetness level.

Cooking Tips & Tricks

Soaking the black gram dal and rice for at least six hours helps in easy grinding and results in a smooth paste.

- Preheating the oven and greasing the tray with ghee ensures that the Poda Pitha cooks evenly and does not stick to the tray.

- Checking the doneness of the Poda Pitha with a needle ensures that it is cooked through and has a golden brown color.

Serving Suggestions

Poda Pitha can be served with coconut chutney or a dollop of ghee for added flavor.

Cooking Techniques

Baking in the oven ensures that the Poda Pitha cooks evenly and has a crispy exterior.

Ingredient Substitutions

Use brown sugar instead of jaggery for a different flavor profile.

- Substitute black gram dal with split black lentils for a quicker cooking time.

Make Ahead Tips

Poda Pitha can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve Poda Pitha on a decorative platter garnished with coconut flakes and a sprinkle of powdered sugar.

Pairing Recommendations

Poda Pitha pairs well with a hot cup of tea or coffee for a delightful snack.

Storage and Reheating Instructions

Store leftover Poda Pitha in the refrigerator and reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Poda Pitha is a good source of iron, magnesium, and vitamin B6.

Alergens

Contains dairy (ghee) and nuts (coconut).

Summary

Poda Pitha is a nutritious dessert that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a wholesome treat.

Summary

Poda Pitha is a traditional Odia dessert that is easy to make and delicious to eat. With its crispy exterior and soft interior, it is sure to be a hit at any gathering or celebration. Enjoy this flavorful treat with your loved ones!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a cool autumn day, the leaves were falling and the air was crisp. I was visiting my friend Rina, who lived in a small village in Odisha, India. Rina was known for her delicious home-cooked meals, and I always looked forward to trying out new dishes whenever I visited her.

As soon as I entered her home, I was greeted with the warm and inviting aroma of spices and herbs. Rina was busy in the kitchen, preparing a traditional Odia dish called Poda Pitha. I had never heard of this dish before, but I was intrigued by the name and the tantalizing smell that wafted from the stove.

Curious, I asked Rina about the dish and she explained that Poda Pitha is a popular dessert in Odisha, typically made during festivals and special occasions. It is a rice cake that is traditionally cooked over an open flame, giving it a unique smoky flavor.

I watched intently as Rina expertly mixed together rice flour, jaggery, coconut, and a variety of spices. She then poured the batter into a greased pan and placed it over the fire. The crackling sound of the flames and the intoxicating aroma of the Poda Pitha cooking slowly filled the air.

As we waited for the Poda Pitha to cook, Rina shared with me the story of how she learned to make this dish. She told me that the recipe had been passed down through generations in her family, and that she had learned it from her grandmother when she was just a young girl.

Her grandmother, she said, was a master in the kitchen and had a vast repertoire of traditional recipes that she had acquired from various places and people over the years. She had a keen sense of taste and a talent for combining flavors in a way that was both comforting and delicious.

Rina fondly recalled the hours she spent in the kitchen with her grandmother, watching and learning as she expertly prepared meals for the family. She told me that her grandmother’s hands moved with precision and grace, instinctively knowing just the right amount of each ingredient to use.

As the Poda Pitha cooked, Rina and I chatted about our lives and shared stories of our families and friends. The flames danced beneath the pan, casting a warm glow on our faces as we laughed and reminisced.

Finally, the Poda Pitha was ready. Rina carefully removed it from the fire and placed it on a plate. The aroma that filled the room was intoxicating, a heady mix of spices and smoke that made my mouth water.

We sat down to enjoy the Poda Pitha, the warm cake melting in our mouths and filling us with a sense of comfort and contentment. The sweetness of the jaggery and the nuttiness of the coconut blended perfectly with the smoky flavor of the fire, creating a dish that was truly unforgettable.

As I savored each bite, I knew that this recipe would hold a special place in my heart. It was not just a dish, but a memory of a special moment shared with a dear friend, and a tribute to the culinary traditions of Odisha that had been passed down through generations.

From that day on, Poda Pitha became a staple in my own kitchen, a dish that I would make for my family and friends to share in the magic of its flavors and the warmth of its history. And every time I cooked it, I would think of Rina and her grandmother, and the special bond that we shared over a simple rice cake cooked over an open flame.