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Poda Pitha

Print Recipe
Traditional Odia baked rice cake.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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).
  • Line the Vessel
  • Grease a baking tray or kadai with ghee.
  • Line with banana leaf for that smoky aroma.
  • 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.
  • Cool ' Slice
  • Let it cool fully before slicing. Poda pitha tastes better the next day!