Poda Pitha

Instructions

1. 1

   Soak Rice and Dal

   • Rinse the rice and urad dal separately under running water until the water runs clear.
   • Place them in two separate bowls and cover with at least 2 inches of fresh water.
   • Let them soak for a minimum of 6-8 hours, or overnight.
2. 2

   Grind the Batter

   • Drain the soaked urad dal completely. Transfer to a blender and grind to a very smooth, light, and fluffy paste. Add water, 1 tablespoon at a time, only as needed to facilitate grinding.
   • Drain the soaked rice. Grind it to a slightly coarse, semolina-like texture. Do not make it perfectly smooth.
   • In a large mixing bowl, combine the ground dal and rice pastes. Mix thoroughly with clean hands for 2-3 minutes to incorporate air.
3. 3

   Ferment the Batter

   • Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot for 8-10 hours, or until the batter has risen, looks airy, and has a faint sour aroma.
   • The fermentation time will vary depending on the ambient temperature.
4. 4

   Prepare the Final Batter

   • Preheat your oven to 180°C (350°F).
   • To the fermented batter, add the grated jaggery, grated coconut, chopped cashews, grated ginger, cardamom powder, and salt.
   • Gently fold these ingredients into the batter until just combined. Avoid overmixing, as it can deflate the batter.
   • Finally, stir in 1 tablespoon of ghee and the baking soda right before you are ready to bake.
5. 5

   Bake the Pitha

   • Use the remaining 2 tablespoons of ghee to generously grease an 8-inch round baking pan.
   • Pour the prepared batter into the pan and gently spread it into an even layer.
   • Bake for 50-60 minutes. The pitha is done when a skewer inserted into the center comes out clean.
   • The top will develop a deep, dark brown, almost burnt-looking crust, which is the signature characteristic of Poda Pitha.
6. 6

   Cool and Serve

   • Remove the pitha from the oven and let it cool in the pan for at least 30 minutes.
   • Carefully run a knife around the edges to loosen it, then invert it onto a wire rack to cool completely.
   • Do not slice the pitha while it is warm, as it will be very delicate and may crumble. Once fully cooled, cut into wedges and serve.