Considered to be one of the signature dishes of Raja Praba, Poda Pitha is a pancake-cake and one of the oldest sweetmeats of Odisha, perhaps dating back as 2 AD. Made of
coconut, lentil and rice flour, this cake rise as a Raja Praba essential wasn’t just for the interesting style of cooking it, but also the nourishing aspect. In this three-day swing festival,
which began as a tribal festival that marked the turn of sowing season, Podo Pitha was the one dish that once prepared could easily last for the 3-day period of the festivity without
losing its taste.
Of course, its rise of fame was thanks to Lord Jagannath, who is said to feasts on it while returning from his aunt’s place.
The beauty of Podo Pitha is that it can be relished both as a sweet dish or a sweet meat with spicy mutton curry, another Raja Praba favourite.
Soak the rice and black gram in water in separate bowls for about 2 hours.
Wash them thoroughly. Put the black gram with water in the grinder and form a fine batter.
Do the same with rice too but keep in mind that the batter should be coarse and not as fine as the batter of black gram.
Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, sugar, and baking powder.
Mix all the ingredients well and keep it covered for about 2 hours for self-fermentation.
Pre-heat the pressure cooker.
Form a thin layer of oil on all the inner surface of the cooker. Now pour the mixed batter into the cooker and close the lid
Place the pressure cooker in simmer flame for about one hour. Let it rest and serve/
ChefHacks: #If you are using a combi oven, bake it at 175 c for 50 minutes. Since the batter at times can dry, use a little waterbath for your cake tin. Want to go traditional style for that
smoke-effect? When batter is ready, pour a generous potion over a banana leaf in a steaming basket, cover the top with charcoal and steam it for an hour.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.