Podo pitha

Poda pitha
Poda pitha prepared for Raja Parba.
Alternative names Poda pitha
Place of origin  India
Region or state Odisha
Serving temperature Both hot and cold
Main ingredients Rice, jaggery, black gram and coconut

Poda pitha (Also Poda pitha, IPA: /Poḍo piṭha/, Odia: ପୋଡ଼ ପିଠା) is slow-cooked pitha. It is made by slowly baking fermented rice, black gram, grated coconut and jaggery overnight.[1][2][3] Its crust is slightly burnt, while the inside is soft and white. Poda pitha is generally made during Raja Parba.[4][5] It is also served in the Jagannath Temple, Puri.

See also

References

  1. ↑ Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha. Cultural Heritage of [Orissa]: Jajpur. State Level Vyasakabi Fakir Mohan Smruti Samsad.
  2. ↑ Classic Cooking of Orissa. Allied Publishers. 2010. pp. 61–. ISBN 978-81-8424-584-4.
  3. ↑ KRISHNA GOPAL DUBEY (27 September 2010). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. pp. 151–. ISBN 978-81-203-4170-8.
  4. ↑ Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha (2003). Cultural heritage of [Orissa]. State Level Vyasakabi Fakir Mohan Smruti Samsad. ISBN 978-81-902761-3-9.
  5. ↑ Savitiri Rout (1 January 1972). Women Pioneers In Oriya Literature. Motilal Banarsidass. pp. 18–. ISBN 978-81-208-2546-8.
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