Odisha
Poda pitha
Burnt edged, fermented rice and urad cake with coconut and jaggery. Lord Jagannath's favourite, they say.
90 minTime
5 gProtein each
mildSpice
14hPlan ahead. Soak for 14 hours first; the 90 minutes come after.
Make it your way
Grandma's wayFermented rice cake, baked until the edges char.
The original297kcalsame
5 gproteinsame
3 gfibresame
90minutessame
Classic poda pitha.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Grind soaked rice and urad dal coarsely with water and ferment overnight.
- 2Melt jaggery with a splash of water, cool and stir into the batter with coconut, pepper, cardamom, salt and half the ghee.
- 3Pour into a ghee greased tin lined with banana leaf and bake at 180 C for 60 to 70 minutes.
- 4Rest until warm, then slice.
Serve it like this
Cut thick wedges, serve on a leaf or plate at room temperature, the dark crust facing up.
