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A classic Odia slow-baked cake made from fermented rice and lentil batter, sweetened with jaggery and filled with coconut and nuts. It has a signature caramelized crust and a soft, moist interior. Note: This recipe requires 14-18 hours of inactive soaking and fermentation time.
Soak Rice and Dal
Grind the Batter
Ferment the Batter
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A classic Odia slow-baked cake made from fermented rice and lentil batter, sweetened with jaggery and filled with coconut and nuts. It has a signature caramelized crust and a soft, moist interior. Note: This recipe requires 14-18 hours of inactive soaking and fermentation time.
This odia recipe takes 75 minutes to prepare and yields 8 servings. At 388.93 calories per serving with 8.29g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Prepare the Final Batter
Bake the Pitha
Cool and Serve
For a traditional spicy-sweet flavor, add 1/2 teaspoon of freshly crushed black pepper to the batter along with the other flavorings.
You can substitute cashews with other nuts like almonds or add raisins and chopped dates for extra sweetness and texture.
Traditionally, Poda Pitha is cooked in a pressure cooker without the whistle. Line the cooker with banana leaves, pour in the batter, and cook on low heat for 45-50 minutes.
The natural fermentation process of the rice and dal batter encourages the growth of beneficial probiotics, which can aid digestion and support a healthy gut microbiome.
Made from rice and lentils, Poda Pitha is a good source of complex carbohydrates and plant-based protein, which provide a slower, more sustained release of energy compared to simple sugars.
The use of jaggery instead of refined white sugar provides essential minerals like iron, magnesium, and potassium, contributing to better overall nutrition.
A single slice of Poda Pitha contains approximately 350-380 calories, depending on the exact amounts of jaggery, coconut, and ghee used.
Poda Pitha is a traditional dessert and should be enjoyed in moderation. It is healthier than cakes made with refined flour and sugar because it uses fermented rice/dal batter and mineral-rich jaggery. The fermentation process also makes it easier to digest.
While you can make an instant version using more leavening agents like baking soda or Eno fruit salt, it will lack the authentic tangy flavor and dense, moist texture that comes from natural fermentation. The traditional taste relies heavily on the fermentation process.
The most authentic choice is 'Arua Chaula', a type of raw, short-grain rice common in Odisha. If you cannot find it, Idli rice is an excellent substitute as it provides a similar texture.
A bitter taste can result from over-fermenting the batter, which makes it excessively sour. It can also be caused by using old or low-quality jaggery. Ensure your batter is fermented just right and use fresh, good-quality ingredients.
Store Poda Pitha in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. It tastes best at room temperature.