Loading...
A classic Odia sweet featuring soft, steamed rice flour dumplings with a delicious filling of sweet coconut and jaggery. This festive treat simply melts in your mouth and is a cherished part of Odia cuisine.
For 12 servings
Prepare the sweet coconut filling. Place a pan on medium heat and add the grated coconut and grated jaggery. Stir continuously and cook for 5-7 minutes until the jaggery melts and the mixture becomes sticky, leaving the sides of the pan. Turn off the heat, stir in the cardamom powder and black pepper powder. Mix well and let the filling cool down completely.
Make the rice flour dough. In a pot, bring 2 cups of water to a rolling boil. Add salt and ghee. Reduce the heat to low and gradually add the rice flour, stirring continuously with a wooden spoon to avoid lumps. Mix until the flour absorbs all the water and forms a dough. Turn off the heat, cover the pot, and let the dough rest for 5 minutes. Transfer the warm dough to a large plate and knead for 3-4 minutes until it is smooth and pliable.
Shape and stuff the pithas. Divide the dough into 12 equal-sized balls. Grease your palms with ghee or oil. Take one ball of dough and flatten it into a small disc or cup, about 2-3 inches in diameter. Place about 1 tablespoon of the coconut filling in the center. Bring the edges of the dough together to cover the filling and seal it tightly. Roll it gently between your palms to form a smooth, crack-free ball. Repeat for all remaining dough and filling.
Steam the pithas. Grease a steamer plate or idli stand. Arrange the stuffed pithas on the plate, ensuring they don't touch. Steam on medium-high heat for 10-12 minutes, until the pithas look shiny and feel firm. Turn off the heat and let them rest in the steamer for 2-3 minutes before removing.
Serve the Manda Pitha warm as a delicious sweet snack or dessert.
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A classic Odia sweet featuring soft, steamed rice flour dumplings with a delicious filling of sweet coconut and jaggery. This festive treat simply melts in your mouth and is a cherished part of Odia cuisine.
This odia recipe takes 40 minutes to prepare and yields 12 servings. At 159.29 calories per serving with 1.83g of protein, it's a moderately challenging recipe perfect for snack or dessert.
This recipe is almost vegan. Simply replace the 1 tsp of ghee with coconut oil or any neutral vegetable oil.
Use brown rice flour instead of white rice flour for added fiber. You can also replace jaggery with an equal amount of date paste.
Add a few chopped nuts like cashews or almonds to the filling for extra crunch, or hide a small piece of dark chocolate in the center for a fun surprise.
If you are short on time, use store-bought sweetened coconut filling (like that used for barfi) and crumble it to use as stuffing.