Poda pitha (Cake with burnt flavour) is a type of cake that is mostly prepared during Raja festival in Odisha. There are different types of poda pitha being prepared from different combinations of ingredients.
There is one type that is prepared using the regular dosa batter (rice and split black gram batter) as a base and then another type where cooked rice flour is used as the base. Here I have explained the latter one.
Traditionally in villages, podapitha is baked using stove (chulha) that uses coal/wood. After placing the batter pan over stove, it’s covered and the cover is layered with burning coal. This gives both top and bottom of the cake a nicely burnt crust. Hence the name.
However these days it’s prepared using oven. Read on to know the recipe here.
- Rice flour – 1.5 cup
- Jaggery powder – 2 cups (can be adjusted as per taste)
- Ghee or Clarified butter – 2 tbsp
- Bay leaf – 1 (torn into big pieces)
- Cashew nuts – 10 to 12
- Raisins – 10 to 12
- Cardamom powder – 1 tsp
- Crushed black pepper – 2 tsp
- Descicated coconut powder – half cup
- Fresh coconut cut into small pieces – 10 to 13
- Water – 2 cups
Method of preparation:
- In a pan take ghee and add bay leaves, cashew nuts, raisins and coconut pieces once the ghee is slightly hot.
- Once the nuts are slightly brown, add descicated coconut powder (freshly grated coconut can also be used).
- Roast for 30-40 seconds. Add jaggery powder.
- Again roast for few more seconds and then add cardamom powder and crushed black pepper.
- Then add water. Let all the jaggery melt and mix properly in the water.
- Then add rice flour little by little with continuous stirring so that no lumps are formed.
- This will gradually become like a thick batter. Then switch off the flame.
- Line a baking pan with butter paper and grease it slightly with ghee. Place the thick batter in the pan and smoothen the surface with flat spatula.
- Bake it at 180°c for 30 minutes in pre-heated oven. Time may varie depending on oven performance.
- Take out the podapitha after 30 minutes and unmould it after cools down.
- Cut into pieces and our very own podapitha is ready to be served.