Intro: A Cake Made in Fire and Memory
In Odisha, festivals aren’t complete without the scent of poda pitha filling the kitchen. The name itself means “burnt cake,” but don’t let that fool you—it’s a deliciously caramelized rice flour cake, slow-roasted to perfection.
Whether made for Raja Parba, served as bhog during Ratha Yatra, or prepared with tala pulp during monsoon, poda pitha is deeply woven into our festive lives.
Ingredients You’ll Need
Dry Mix:
2 cups rice flour (preferably fresh ground)
1 cup grated coconut
¾ cup jaggery (or as per taste)
1 tsp fennel seeds (saunf)
A pinch of black pepper (optional)
A pinch of salt
Optional (for special version):
½ cup tala pulp (only after Ratha Yatra when tala matures)
Other:
1–2 tbsp ghee for greasing
Banana leaves or baking paper
An oven or thick-bottomed tawa/iron kadai with lid
Method – The Traditional Way
1. Prep the Pitha Mix
Mix rice flour, grated coconut, jaggery, fennel seeds, pepper, and salt.
Add little water to form a thick batter — not runny.
Mix in tala pulp if using (optional, for richer flavor).
2. Line the Vessel
Grease a baking tray or kadai with ghee.
Line with banana leaf for that smoky aroma.
3. Roast It Low and Slow
Pour the batter in, spread evenly.
Roast on low flame (covered) for 45–60 minutes OR
Bake at 180°C (350°F) for 50–60 mins until golden edges form and center is set.
Optional: Flip midway for even charring.
4. Cool & Slice
Let it cool fully before slicing. Poda pitha tastes better the next day!
Serving Suggestions
Serve with a drizzle of ghee
Pair with chilled milk or tea
Often eaten as breakfast during Raja or with bhog during Rath Yatra
Why I Love It
Poda Pitha carries stories in its smoke. From my mother slow-roasting it over wood fire to me baking it in a modern oven, the essence remains the same. When I bite into its crusty corners and soft center, I taste tradition.
The Pinch of Masala 