Manda pitha is a steamed dumpling with sweet stuffing which is prepared in all over Odisha (a state in India) during almost all sorts of festival. This is very ancient and traditional recipe which has been passed on from older generations to the current ones.
This recipe of traditional Manda pitha has been contributed by my respected and sweet Sis-in-law Sushree Mishra (Mama Nani). She is very good at whatever she does, very loving and an inspiration to all of us cousins. We really look up to her. Thanks Nani for sharing your culinary knowledge with us 🙂
Please read on to know how does she prepare the Manda pitha.
- Grated fresh coconut – 1 cup
- Jaggery powder – 1/2 cup to 3/4 cup depending on the sweetness and quality of jaggery
- Black pepper powder – 1/2 tsp
- Cardamom powder – 1/2 tsp
- Ghee – 1 tbsp
For Rice Dough:
- Rice flour (finely powdered) – 1/2 cup
- Water – 3/4 cup
- Salt – a pinch
- Ghee – 1 tbsp
Method of preparation:
There are three steps for preparing this traditional dish.
- Preparing the stuffing
- Preparing the rice dough
- Assembling and Steaming
Preparing the Stuffing:
- Heat a pan and add ghee.
- Put all the other ingredients mentioned above for stuffing.
- Stir to dry out all the moisture and bring it to a proper binding consistency.
- Now stuffing is ready.
- Take out in a bowl and keep it aside to let it cool down for filling inside the rice dough dumplings.
Preparing Rice Dough:
- It’s generally said to have the rice flour and water ratio as 1:1. But it’s recommended to have 1/4 cup extra water keeping in mind the evaporation while boiling.
- First put ghee, water and salt in a pan/pot. Cover it with lid and bring it to a boil.
- Reduce heat to low and add rice flour slowly with constant stirring in order to avoid lumps.
- Once all the rice flour are mixed nicely, switch off the heat and cover mixture for 2-3 minutes.
- Then uncover and mix well. If you feel the dough to be dry then sprinkle little water and mix again.
- Take out the mixture on a clean and dry plate or surface for kneading. Give it a good knead to make soft dough.
- Remember to grease palms with little ghee and sprinkle little by little water while kneading. That’s how you get soft and smooth dough.
Assembling and Steaming:
- Take a small chapati quantity dough and make a ball.
- Form a cup kind of shape by gently pressing the dough with palms and put the coconut stuffing in it.
- Shape the dough slowly to a closed ball like structure so that the stuffing remains enclosed inside.
- Remember to grease the palms with water while shaping the dough ball in order avoid cracks on the surface.
- Now comes the steaming part. For steaming, you can use any steamer or idli maker or just a pot with tight lid.
- Grease the tin with ghee, on which you are supposed to place the manda pithas or dumplings.
- Boil water in a pot and then slowly place the tin inside the pot (water should be half way or less than the tin height).
- Cover tightly and let it steam for 5 minutes.
- After that, take out the tin and let the manda dumplings be cooled before taking those out of the tin. The mandas turn very tender on steaming which makes them break if you take those out of the tin immediately without cooling.
- Soft and drooling Manda Pited has are ready to be plated. Share you joy with your dear ones!