The Poda Pitha ପୋଡ଼ ପିଠା is a burnt cake.
➡The Odia word “Poda” means Burnt and “Pitha” means Cake.
This recipe involves a mixture of chaula rice (basmati type) and chopa-chhada biri (split black lentils), soaked in water overnight, blended into a paste, and fermented for a couple of hours.
To the mixture, jaggery, cardamom, kata ada (chopped ginger), pepper, cashews, coconut flour, and coconut pieces are added.
Originally, the entire mixture is wrapped in banana leaves, garnished with hot coals, and finally cooked slowly in terracotta on a clay oven overnight.
In modern recipes, the mixture is cooked (and slightly charred) using the Janta poda pitha method, that is, double-cooked, first for 50 minutes, covered, inside a kadhai (a kind of wok) and then for 10 minutes on a tawa (flat pan).
It is a dessert typical of the festival and particularly of the Raja festival dedicated to Mother Earth (Bhudevi) and femininity, held in June, which is why I included it in the collection Christmas Around the World.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups Basmati rice
- 1 1/4 cups split black lentils
- 1 1/2 cups shredded coconut (or desiccated coconut)
- 15 coconut pieces
- 7 oz jaggery
- 1 3/4 oz chopped ginger
- 1 1/2 oz cashews
- to taste ghee (or clarified butter)
- 1 1/2 oz raisins
- 2 cardamom
- to taste salt and pepper
Steps
Soak the rice and chopa-chhada biri separately overnight.
Blend both mixtures separately with a little water.
Let them ferment for 2 hours.
In a large pan or kadhai (wok type) boil 4 cups of water together with the jaggery over medium heat.
When the jaggery begins to dissolve, add the chopped ginger, grated coconut, small coconut pieces, cashews, raisins, green cardamoms (slightly crush the cardamoms), salt, pepper, 2 tablespoons of clarified butter, and mix well.
Let it boil for 4-5 minutes.Reduce the heat and add the rice and lentil mix a little at a time, stirring continuously to avoid lumps.
Cover and let it cook for about 20 minutes (it should slightly char).Spread the ghee on a tawa (crepe-like pan) and flip the pitha onto it to cook the other side for about 10 minutes.
Let it cool, cut into squares, and if you like, decorate with more cashews.
FAQ (Questions and Answers)
Doesn’t the burnt part make it bitter?
No, it forms a burnt and crispy outer crust that contrasts with the moist and sweet interior; the bitter taste is not noticeable.
Aren’t burnt foods carcinogenic?
Consuming large quantities increases the risk of certain types of cancer, including kidney, ovarian, breast, and thyroid cancer. To safeguard your health, limit consumption to occasional indulgence, avoiding making it a habit.
