Podo 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 separate bowls, cover with plenty of water, and let them soak for at least 6-8 hours, or overnight.
2. 2

   Grind the Batter

   • Drain the soaked rice and dal completely.
   • Using a wet grinder or a high-powered blender, grind them together into a thick, slightly coarse batter. Add water sparingly, 1 tablespoon at a time, only as needed to facilitate grinding.
   • The final consistency should be thick, like idli batter, not runny.
3. 3

   Ferment the Batter

   • Transfer the batter to a large, non-reactive bowl. Ensure the bowl is large enough to allow the batter to rise.
   • Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8-12 hours, or overnight.
   • The batter is ready when it has risen slightly and has a distinct, pleasant sour aroma.
4. 4

   Prepare the Pitha Mixture

   • To the fermented batter, add the grated jaggery, grated coconut, chopped cashews, raisins, cardamom powder, black pepper powder, and salt.
   • Pour in 1 tablespoon of melted ghee.
   • Gently fold all the ingredients together until just combined. Avoid overmixing, which can deflate the batter.
5. 5

   Bake the Pitha

   • Preheat your oven to 180°C (350°F).
   • Generously grease an 8-inch round cake pan or a cast-iron skillet with the remaining 2 tablespoons of ghee, ensuring the bottom and sides are well-coated.
   • Pour the batter into the prepared pan and gently spread it evenly.
   • Bake for 50-60 minutes. The top will become a deep, dark brown, which is the signature 'podo' (burnt) crust.
   • To check for doneness, insert a skewer or toothpick into the center; it should come out clean.
6. 6

   Cool and Serve

   • Once baked, carefully remove the pan from the oven and place it on a wire rack to cool completely.
   • It is crucial to let the pitha cool down to room temperature before attempting to slice it, as it will be very soft when hot and can crumble easily.
   • Once cooled, run a knife around the edges, invert onto a plate, and cut into wedges to serve.