Mansa Pitha
A savory steamed rice cake from Odisha, with a soft, chewy outer layer and a spicy, flavorful minced meat filling inside. A beloved traditional delicacy perfect for festivals or a special meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Meat Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 6-7 minutes until they turn soft and golden brown.
- c.Add the ginger-garlic paste and chopped green chilies. Sauté for 1 minute until fragrant.
- d.Add the turmeric, red chili, coriander, and cumin powders, along with 1 tsp of salt. Stir for 30 seconds to toast the spices.
- e.Add the minced mutton. Use a spatula to break up any lumps and cook for 10-12 minutes, stirring occasionally, until the meat is browned and cooked through.
- f.Ensure all the moisture has evaporated and the filling is dry. Stir in the garam masala and chopped coriander leaves. Mix well, turn off the heat, and set aside to cool completely.
- 2
Step 2
- a.Prepare the Rice Flour Dough
- b.In a heavy-bottomed pot, bring 2 cups of water to a rolling boil. Add 0.5 tsp salt and 1 tsp oil.
- c.Reduce the heat to low. Gradually add the rice flour while stirring continuously with a wooden spoon or spatula to prevent lumps.
- d.Keep stirring for 2-3 minutes until the mixture forms a thick, cohesive dough.
- e.Turn off the heat, cover the pot, and let the dough rest for 5 minutes. This allows the rice flour to steam and soften further.
- f.Transfer the warm dough to a large plate or clean countertop. Grease your hands with a little oil and knead the dough for 4-5 minutes until it is smooth, soft, and pliable.
- 3
Step 3
- a.Assemble the Pithas
- b.Divide the smooth dough into 12 equal-sized balls.
- c.Take one ball and flatten it between your palms. Use your fingers to shape it into a small cup or bowl, about 3 inches in diameter, with slightly thin edges.
- d.Place about 1 to 1.5 tablespoons of the cooled meat filling in the center of the dough cup.
- e.Carefully bring the edges of the dough together to enclose the filling completely. Pinch the seams firmly to seal. You can shape it into a round ball or a half-moon (gujiya shape).
- 4
Step 4
- a.Steam the Pithas
- b.Lightly grease a steamer plate, idli stand, or banana leaves.
- c.Arrange the assembled pithas on the greased surface, ensuring there is some space between them to allow for even steaming.
- d.Place the steamer rack in a pot with 1-2 inches of boiling water at the bottom. Cover with a tight-fitting lid.
- e.Steam on medium-high heat for 12-15 minutes. The pithas are cooked when they appear glossy and feel firm to the touch.
- f.Turn off the heat and let them rest in the steamer for 2 minutes before carefully removing them.
- 5
Step 5
- a.Serve
- b.Serve the Mansa Pitha hot, either on its own or with a side of spicy tomato chutney or ghuguni (yellow pea curry).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead the rice dough while it is still warm for a smooth, crack-free texture. If it cools down too much, it will be difficult to work with.
- 2Ensure the meat filling is completely dry. Excess moisture can make the pithas soggy and cause them to break during steaming.
- 3Do not overfill the pithas, as this can cause them to burst open while steaming.
- 4If you don't have a steamer, place the pithas on a greased plate and set it on a small stand inside a large pot with boiling water at the bottom. Cover and steam.
- 5For a richer flavor, you can use mustard oil to prepare the filling, which is traditional in Odia cuisine.
Adapt it for your goals.
Vegetarian Filling
Replace the minced meat with crumbled paneer, mashed potatoes with peas, or a spicy lentil (dal) mixture.
Chicken or Fish FillingChicken or Fish Filling
Use minced chicken for a leaner option or flaked, cooked fish (like rohu) for a different flavor profile.
Fried Mansa PithaFried Mansa Pitha
After steaming, let the pithas cool slightly. Then, shallow-fry them in a little oil until the outer layer is golden brown and crispy.
Sweet Version (Kakara Pitha)Sweet Version (Kakara Pitha)
A similar dough can be used with a sweet filling of coconut, jaggery, and cardamom to make a sweet pitha called Kakara Pitha.
Why this is on our healthy list.
Rich in Protein
The minced mutton or chicken filling is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
The outer covering made from rice flour is rich in complex carbohydrates, providing a steady release of energy to keep you active throughout the day.
Healthier Cooking Method
Steaming is a low-fat cooking method that helps retain more of the food's natural nutrients compared to deep-frying, making this a healthier indulgence.
Frequently asked questions
One serving of Mansa Pitha (approximately 3 pieces) contains around 500-550 calories, primarily from the rice flour, meat, and oil. The exact count can vary based on the type of meat and amount of oil used.