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A unique Odia delicacy, this baked egg cake is a delightful blend of sweet and savory. Made with rice flour, coconut, and a hint of spice, it has a wonderfully dense and custardy texture.
For 6 servings
Preparation
Create the Egg Base
Combine Ingredients
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A unique Odia delicacy, this baked egg cake is a delightful blend of sweet and savory. Made with rice flour, coconut, and a hint of spice, it has a wonderfully dense and custardy texture.
This odia recipe takes 60 minutes to prepare and yields 6 servings. At 364.18 calories per serving with 9.16g of protein, it's a moderately challenging recipe perfect for snack or dessert or breakfast.
Bake the Pitha
Cool and Serve
Replace granulated sugar with an equal amount of finely powdered jaggery for a more traditional, caramel-like flavor.
Incorporate 2-3 tablespoons of chopped almonds, pistachios, or raisins into the batter for added texture and flavor.
Add a pinch of nutmeg powder or a 1/4 teaspoon of cinnamon powder along with the cardamom for a warmer spice profile.
Add a few drops of rose water or kewra water to the batter for a fragrant, floral note.
The high egg content makes this dish a great source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Coconut and ghee provide medium-chain triglycerides (MCTs) and other healthy fats that serve as a readily available energy source for the body and brain.
The combination of carbohydrates from rice flour and sugar provides a quick and effective boost of energy, making it a satisfying treat.
Anda Poda Pitha is a traditional dessert and should be enjoyed in moderation. It is a good source of protein from eggs and healthy fats from coconut and ghee. However, it is also high in sugar and calories, making it an indulgent treat rather than a health food.
A single slice of Anda Poda Pitha (approximately 1/6th of the cake) contains around 350-400 calories, depending on the exact size and ingredients used.
The ideal texture is dense, moist, and custardy, similar to a baked cheesecake or a bread pudding, but with a unique graininess from the rice flour and coconut. It should not be light and fluffy like a typical sponge cake.
This usually happens for two reasons: either the eggs and sugar were not beaten long enough to incorporate sufficient air, or the batter was overmixed after adding the dry ingredients, which deflated the air bubbles. Beating to the ribbon stage and gentle folding are key.
Yes, traditionally it's cooked on a stovetop. Grease a heavy-bottomed pan, pour in the batter, and cover with a tight-fitting lid. Cook on the lowest possible heat for 45-50 minutes. For the 'poda' (burnt) effect, you can place some hot coals on the lid, but this is optional.
Store leftover Anda Poda Pitha in an airtight container in the refrigerator for up to 3-4 days. It tastes great when served chilled or at room temperature.