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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
Prepare the Meat Filling
Prepare the Rice Flour Dough
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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.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 504.45 calories per serving with 22.41g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
Assemble the Pithas
Steam the Pithas
Serve
Replace the minced meat with crumbled paneer, mashed potatoes with peas, or a spicy lentil (dal) mixture.
Use minced chicken for a leaner option or flaked, cooked fish (like rohu) for a different flavor profile.
After steaming, let the pithas cool slightly. Then, shallow-fry them in a little oil until the outer layer is golden brown and crispy.
A similar dough can be used with a sweet filling of coconut, jaggery, and cardamom to make a sweet pitha called Kakara Pitha.
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.
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.
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.
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.
Mansa Pitha can be a part of a balanced diet. It provides a good mix of carbohydrates for energy and protein for muscle building. Steaming is a healthy cooking method that uses less oil than frying. However, it is calorie-dense, so portion control is recommended.
Yes, this recipe is naturally gluten-free as it uses rice flour for the outer covering.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5-7 minutes until soft and hot. Avoid microwaving as it can make them rubbery.
The meat filling can be prepared a day in advance and stored in the refrigerator. However, the rice dough is best made fresh, as it tends to dry out and become difficult to shape when stored.
Cracking usually happens if the dough is too dry or has cooled down too much before kneading. Ensure you use the correct water-to-flour ratio and knead the dough thoroughly while it is still warm to make it smooth and pliable.