Poda Pitha is a traditional Odia delicacy, especially prepared during Raja Festival, which celebrates womanhood and the onset of the monsoon. The name "Poda" means "burnt" or "baked," and "Pitha" means "cake." This dish is made by slow-cooking fermented rice batter with jaggery and coconut, traditionally over a wood fire.
Here are three special and unique Poda Pitha recipes for Raja 2025:
1. Classic Odia Poda Pitha
Ingredients:
- Rice (arua chaula) – 2 cups
- Urad dal (black gram) – ½ cup
- Grated coconut – 1 cup
- Jaggery – 1.5 cups
- Cardamom powder – 1 tsp
- Black pepper (crushed) – ½ tsp
- Ghee – 2 tbsp
- Salt – a pinch
- Cashews & raisins – optional
Preparation:
- Soak rice and urad dal overnight. Grind to a coarse batter.
- Mix grated jaggery, coconut, cardamom, pepper, and salt.
- Add ghee and mix well.
- Grease a baking dish or a heavy iron pan, pour the batter in.
- Cover and bake on low flame (or in an oven at 180°C) for 1.5–2 hours until crust forms.
- Cool, slice, and serve.
Flavor Tip: Add banana slices into the batter for a moist twist.
2. Chhena Poda Pitha (Paneer Baked Pitha)
A fusion of Chhena Poda and Poda Pitha, perfect for those who love creamy textures.
Ingredients:
- Homemade chhena/paneer – 2 cups
- Semolina (suji) – ½ cup
- Jaggery – 1 cup (melted)
- Grated coconut – ½ cup
- Cardamom powder – 1 tsp
- Baking powder – ½ tsp
- Ghee – 2 tbsp
- Cashews & raisins – optional
Preparation:
- Mix chhena, semolina, melted jaggery, coconut, cardamom, baking powder.
- Let it rest for 15–20 minutes to allow suji to soak.
- Pour into a greased tin.
- Bake at 180°C for 40–50 minutes or until top is golden brown.
- Cool and cut into slices.
Flavor Tip: Add a splash of rose water or kewra essence.
3. Millet Poda Pitha (Healthy Rajo Special)
For a health-conscious twist on the classic, using millets.
Ingredients:
- Foxtail millet or finger millet (ragi) – 2 cups
- Urad dal – ½ cup
- Palm jaggery – 1.5 cups
- Grated coconut – 1 cup
- Cardamom powder – 1 tsp
- Black sesame seeds – 1 tbsp
- Salt – a pinch
- Ghee – 1 tbsp
Preparation:
- Soak millets and urad dal separately overnight, grind to coarse batter.
- Mix with jaggery, coconut, cardamom, sesame, salt.
- Pour into a greased tin or banana-leaf-lined pot.
- Bake or cook on slow flame for 1.5 hours till firm.
- Serve warm or cold.
Flavor Tip: Garnish with roasted nuts or drizzle of date syrup.
