Raja is a famous festival in Odisha. Just after summer June 14th is the date of festival. Rajo Celebration goes for 3 days. In this occasion a cake is famous from Oriya recipes. In Oriya this cake is called “PODA PITHA”. The famous lord Jagannath loves to eat Poda Pitha. With this article let me share the steps how to prepare this recipe.
Poda Pitha Recipe: A Traditional Odia Delicacy
Poda Pitha is a quintessential Odia dish, deeply rooted in the culinary traditions of Odisha. This baked cake, made from fermented rice and black gram batter, is a staple during festivals like Raja and Nuakhai. Its distinct smoky flavor and soft yet slightly crisp texture make it a beloved treat. Here’s a detailed guide to making authentic Poda Pitha at home.
Ingredients
- 500gm Arua Rice
- 250gm White Gram
- 500gm Jaggery
- 200gm Cashew
- 2 Coconuts
- Salt as Required
- 10 pieces Green Cardamom
- Black Pepper
Preparation Method
Step 1: Soaking and Fermentation
1. Wash the rice and urad dal separately and soak them in water for at least 6 hours.
2. Drain the water and grind the urad dal into a smooth, fluffy batter.
3. Grind the rice into a coarse paste.
4. Mix both batters, add a pinch of salt, and let it ferment overnight (8–10 hours).
Step 2: Preparing the Batter
1. Once fermented, the batter should be slightly airy.
2. Add grated jaggery, cardamom powder, and mix well. Adjust sweetness as per taste.
3. Optional: Stir in grated coconut and chopped nuts.
Step 3: Baking the Poda Pitha
Traditional Method (Using Banana Leaves & Charcoal)
1. Heat a clay or iron pan (tawa) and place a banana leaf on it. Lightly grease with ghee.
2. Pour the batter onto the leaf, spreading it evenly.
3. Cover with another banana leaf or lid.
4. Place hot charcoal on the lid for an even smoky bake.
5. Cook on low flame for 30–40 minutes until the edges turn golden.
Modern Oven Method
1. Preheat the oven to 180°C (350°F).
2. Grease a baking tray and pour the batter, spreading it evenly.
3. Bake for 25–30 minutes or until a toothpick comes out clean.
4. Broil for 2–3 minutes for a slightly crisp top.
Step 4: Serving Poda Pitha
1. Let it cool slightly before slicing.
2. Serve warm with coconut chutney or enjoy it plain.
Take it to a plate. Cut this like a happy birth day cake. Serve it to your family members.
Cultural Significance of Poda Pitha
Poda Pitha holds a special place in Odia culture. Traditionally prepared in earthen ovens, it symbolizes rural authenticity and festive joy. During Raja festival, it is a customary offering to deities and a must-have in household celebrations. The slow baking process enhances its rustic charm, making it a nostalgic delicacy for Odias worldwide.
Variations of Poda Pitha
– Muga Poda Pitha – Made with green gram (moong dal) for a lighter taste.
– Chakuli Pitha Twist – A thinner, pancake-like version.
– Sugar Substitute – Replace jaggery with sugar for a different sweetness profile.
Conclusion
Poda Pitha is more than just a dessert—it’s a cultural emblem of Odisha. With its rich, smoky aroma and tender texture, it captures the essence of traditional Odia cooking. Whether you follow the age-old charcoal method or bake it in a modern oven, this recipe promises an authentic taste of Odisha’s culinary heritage. Enjoy this delicacy as a sweet ending to your meal or as a festive treat.
