As the vibrant festival of Raja approaches, the air in Odisha becomes infused with an enchanting blend of festivities and culinary delights. Among the array of traditional treats adorning the festive tables, none holds a more cherished place than the beloved "poda pitha." This delectable cake, rich in cultural heritage and culinary prowess, embodies the essence of Raja celebrations, enticing palates with its irresistible flavors and aromas.
This Raja, make these two classic poda pitha recipes and have a great time celebrating the festival with lots of excitement.
Rice flour cake (Poda Pitha)
Ingredients:
- 2 cups rice flour
- 1 cup jaggery (grated or chopped finely)
- 1 cup coconut (grated)
- 1/2 cup water
- 1/2 teaspoon cardamom powder
- 2 tablespoons ghee (clarified butter)
- Banana leaves (for wrapping, optional)
Instructions:
Prepare the rice flour: If you're using store-bought rice flour, skip this step. Otherwise, wash the rice thoroughly and soak it in water for about 2-3 hours. Drain the water completely and spread the rice on a cloth to dry for a while. Once slightly dry, grind it to a fine powder.
Prepare the jaggery syrup: In a pan, heat water and add the jaggery. Let it dissolve completely to form syrup. Strain to remove impurities if necessary. Let it cool down.
Mix the ingredients: In a mixing bowl, take the rice flour, grated coconut, cardamom powder, and mix well. Slowly add the jaggery syrup little by little and mix to form a smooth batter. The consistency should be thick yet pourable.
Grease the pan: Grease a cake pan or any flat-bottomed vessel with ghee.
Pour the batter: Pour the batter into the greased pan and spread it evenly.
Cook the poda pitha: Preheat the oven to 180°C (350°F). Place the pan in the oven and bake for about 30-40 minutes or until the edges turn golden brown and a toothpick inserted into the center comes out clean. Alternatively, you can also cook it on a stovetop by covering the pan and cooking on low heat for about 30-40 minutes.
Cool and serve: Once done, take out the cake from the oven and let it cool down. Optionally, you can wrap it in banana leaves to enhance the flavor. Slice and serve the Poda Pitha as a dessert or snack.
Biri Chaula Poda Pitha
Ingredients:
- 1 cup rice (preferably parboiled rice)
- 1/2 cup split black gram (biri)
- 1 cup jaggery (or as per taste)
- 1/2 cup grated coconut (optional)
- 1/2 teaspoon cardamom powder
- A pinch of salt
- Ghee or oil for greasing
Instructions:
- Preparation of rice and black gram:
- Wash the rice and black gram separately. Soak them in water for about 4-6 hours or overnight.
- After soaking, drain the water completely.
- Grind the batter:
- In a blender, grind the soaked rice and black gram together into a coarse paste. Add a little water if needed to aid in grinding.
- Transfer the batter to a mixing bowl.
- Adding Sweetness and Flavor:
- Add jaggery (crushed or grated) to the batter according to your taste preference.
- Mix in grated coconut (if using), cardamom powder, and a pinch of salt. Stir well to combine all the ingredients evenly.
Prepare the pitha:
- Preheat your oven to 180°C (350°F).
- Grease a cake tin or any heatproof dish with ghee or oil.
- Pour the batter into the greased tin/dish and spread it evenly.
Bake the Pitha:
Place the tin/dish in the preheated oven and bake for about 30-40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean. Alternatively, you can also cook it on a stovetop by covering the pan and cooking on low heat for about 30-40 minutes.
Cool and serve:
- Once done, remove the pitha from the oven and let it cool down for a while.
- Cut into desired shapes and serve your delicious Biri Chaula Poda Pitha!
