Is Poda Pitha healthy?

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.

Can I make Poda Pitha without fermenting the batter?

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.

What is the best rice to use for Poda Pitha?

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.

Why did my Poda Pitha turn out bitter?

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.

How should I store Poda Pitha?

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.

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Poda Pitha

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

20m

COOK

SERVES

1 SLICE

306 cal

SERVINGS

INSTRUCTIONS

6 steps.

6 STEPS

1
Step 1
- a.Soak Rice and Dal
- b.Rinse the rice and urad dal separately under running water until the water runs clear.
- c.Place them in two separate bowls and cover with at least 2 inches of fresh water.
- d.Let them soak for a minimum of 6-8 hours, or overnight.
2
Step 2
- a.Grind the Batter
- b.Drain the soaked urad dal completely. Transfer to a blender and grind to a very smooth, light, and fluffy paste. Add water, 1 tablespoon at a time, only as needed to facilitate grinding.
- c.Drain the soaked rice. Grind it to a slightly coarse, semolina-like texture. Do not make it perfectly smooth.
- d.In a large mixing bowl, combine the ground dal and rice pastes. Mix thoroughly with clean hands for 2-3 minutes to incorporate air.
3
Step 3
- a.Ferment the Batter
- b.Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot for 8-10 hours, or until the batter has risen, looks airy, and has a faint sour aroma.
- c.The fermentation time will vary depending on the ambient temperature.
4
Step 4
- a.Prepare the Final Batter
- b.Preheat your oven to 180°C (350°F).
- c.To the fermented batter, add the grated jaggery, grated coconut, chopped cashews, grated ginger, cardamom powder, and salt.
- d.Gently fold these ingredients into the batter until just combined. Avoid overmixing, as it can deflate the batter.
- e.Finally, stir in 1 tablespoon of ghee and the baking soda right before you are ready to bake.
5
Step 5
- a.Bake the Pitha
- b.Use the remaining 2 tablespoons of ghee to generously grease an 8-inch round baking pan.
- c.Pour the prepared batter into the pan and gently spread it into an even layer.
- d.Bake for 50-60 minutes. The pitha is done when a skewer inserted into the center comes out clean.
- e.The top will develop a deep, dark brown, almost burnt-looking crust, which is the signature characteristic of Poda Pitha.
6
Step 6
- a.Cool and Serve
- b.Remove the pitha from the oven and let it cool in the pan for at least 30 minutes.
- c.Carefully run a knife around the edges to loosen it, then invert it onto a wire rack to cool completely.
- d.Do not slice the pitha while it is warm, as it will be very delicate and may crumble. Once fully cooled, cut into wedges and serve.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
The batter consistency is key. It should be thick, like idli batter, not runny. Add water very cautiously during grinding.
2
For authentic flavor, line the greased baking pan with banana leaves before pouring in the batter. This imparts a subtle, unique aroma.
3
The dark, caramelized crust ('poda' means burnt) is the most prized part of this dish. Don't be alarmed by its dark color.
4
Ensure the pitha is completely cool before slicing. This allows it to set properly and prevents it from falling apart.

RECIPE VARIATIONS

Adapt it for your goals.

Spice Addition

For a traditional spicy-sweet flavor, add 1/2 teaspoon of freshly crushed black pepper to the batter along with the other flavorings.

Nut Variation

You can substitute cashews with other nuts like almonds or add raisins and chopped dates for extra sweetness and texture.

Cooking Method

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.

HEALTH BENEFITS

Why this is on our healthy list.

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Supports Gut Health

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.

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Provides Sustained Energy

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.

nutrition

Mineral-Rich Sweetener

The use of jaggery instead of refined white sugar provides essential minerals like iron, magnesium, and potassium, contributing to better overall nutrition.

QUESTIONS?

Frequently asked questions

A single slice of Poda Pitha contains approximately 350-380 calories, depending on the exact amounts of jaggery, coconut, and ghee used.

PAIRS WELL WITH

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general_healthy·30 min·276 cal

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Poda Pitha

For 8 servings

6 steps.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6