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A classic Odia slow-baked cake made from a batter of fermented rice and lentils, sweetened with jaggery and enriched with coconut and nuts. Famous for its unique caramelized crust and soft, steamy interior, this festive treat requires overnight soaking and fermentation.
Soak Rice and Dal
Grind the Batter
Ferment the Batter
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A classic Odia slow-baked cake made from a batter of fermented rice and lentils, sweetened with jaggery and enriched with coconut and nuts. Famous for its unique caramelized crust and soft, steamy interior, this festive treat requires overnight soaking and fermentation.
This odia recipe takes 90 minutes to prepare and yields 8 servings. At 324.6 calories per serving with 5.75g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Prepare the Pitha Mixture
Bake the Pitha
Cool and Serve
Traditionally, Podo Pitha is made in a pressure cooker (without the whistle) or a heavy-bottomed pan on the stovetop over very low heat. This method takes longer but yields a very moist interior.
Add 1/2 inch of grated ginger or a pinch of edible camphor for a different aromatic profile.
Substitute cashews with chopped almonds or walnuts, or use a mix of different nuts and seeds.
For a savory pitha, omit the jaggery and raisins. Add chopped onions, green chilies, grated ginger, and curry leaves to the fermented batter.
The fermentation of rice and dal batter encourages the growth of beneficial probiotics, which aid in digestion and contribute to a healthy gut microbiome.
Made from rice and lentils, this pitha is rich in complex carbohydrates, providing a slow and steady release of energy rather than a quick sugar spike.
The use of unrefined jaggery instead of processed sugar means the pitha retains minerals like iron, magnesium, and potassium, which are beneficial for overall health.
Podo Pitha is a traditional slow-cooked cake from the Indian state of Odisha. 'Podo' means burnt, referring to its signature dark, caramelized crust formed by slow baking, while 'Pitha' refers to a category of rice-based cakes or pancakes.
A single slice of Podo Pitha (approximately 86g) contains around 250-300 calories, primarily from carbohydrates from rice and jaggery, and fats from ghee and coconut.
Podo Pitha can be considered a healthier dessert option. The fermentation process makes it easier to digest and good for gut health. It uses unrefined jaggery instead of white sugar and provides sustained energy from complex carbs. However, it is calorie-dense and should be enjoyed in moderation.
Yes, absolutely. The traditional method involves a heavy-bottomed pan (like a cast-iron skillet) or a pressure cooker. Grease the pan, pour in the batter, cover with a tight lid, and cook on the lowest possible heat for 60-90 minutes, until a skewer comes out clean.
This usually happens due to two reasons: either the batter was not fermented properly, or it was overmixed after adding the jaggery and other ingredients, which deflated the air pockets created during fermentation. Ensure the batter is well-fermented and fold in the final ingredients gently.
Podo Pitha stays fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, you can refrigerate it for up to a week.