Janta Poda Pitha / Rice cake | How to make Janta Poda Pitha / Rice cake

By Lipika Mishra  |  6th Jul 2017  |  
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  • Janta Poda Pitha / Rice cake, How to make Janta Poda Pitha / Rice cake
Janta Poda Pitha / Rice cakeby Lipika Mishra
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About Janta Poda Pitha / Rice cake Recipe

It's a traditional recipe of Orissa, mainly served during Raja festival, in the month of June.

Janta Poda Pitha / Rice cake is one dish which makes its accompaniments tastier. With the right mix of flavours, Janta Poda Pitha / Rice cake has always been everyone's favourite. This recipe by Lipika Mishra is the perfect one to try at home for your family. The Janta Poda Pitha / Rice cake recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Janta Poda Pitha / Rice cake is 75 minutes and the time taken for cooking is 60 minutes. This is recipe of Janta Poda Pitha / Rice cake is perfect to serve 5 people. Janta Poda Pitha / Rice cake is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Janta Poda Pitha / Rice cake. So do try it next time and share your experience of cooking Janta Poda Pitha / Rice cake by commenting on this page below!

Janta Poda Pitha / Rice cake

Ingredients to make Janta Poda Pitha / Rice cake

  • Rice flour - 1 1/2 cup or Broken basmati rice 1 1/2 cups
  • coconut 1/2 cup thinly sliced
  • Milk 3 cups
  • water 1 cup
  • pepper powder 1/5 teaspoon
  • jaggery powder 7-8 tablespoon
  • salt 1/4 teaspoon
  • For the pura / filling
  • coconut finely grated, 1 whole
  • jaggery 3 teaspoon
  • Chenna 1 cup
  • raisins 1/2 cup
  • ghee 1 teaspoon

How to make Janta Poda Pitha / Rice cake

  1. If using basmati rice, soak it for 10-15 minutes. Wash and drain all the water ( use a colander, do not dry under the fan or the sun ). Put in a grinder and grind into a fine powder. Here I used rice flour, you can use it for a quick process.
  2. Grate the coconut and keep it aside.
  3. Bring the milk and water to boil. Add salt, jaggery, cardamon and pepper powder. Add the rice flour in small batches and mix continuously so that no lumps are formed. Finally add the coconut slices.
  4. Stir the mixture on a low flame for about 10 minutes till it takes on a softer consistency like the dough used for making rotis . Switch off the flame at this stage and allow the dough to cool down a few degrees till it is tolerable. Rub ghee all over your hands and knead the still warm dough for 5 mins to make it smoother.
  5. Heat a pan add ghee followed by the raisins and stir fry for 1 minute. Add grated coconut and jaggery at this stage. Fry for 5-6 minutes and remove from the stove.
  6. Line a baking tray with foil. Spread a little ghee on the foil and add a layer of the dough about 1.5 cm thick. Spread a layer of the pura or coconut stuffing over it ( 0.5 cm thick ). Cover it with another layer of the dough ( 1 cm thick ). Spread about 1/3 teaspoon of ghee over it
  7. Pre-heat the oven to 170 degrees celsius. Put in the baking tray and bake at a temperature of 150 degrees celsius for 40 minutes. Do not overdo it as the cake should remain soft and should not harden .
  8. Serve with kheer or aloo dum/ ghuguni/ dalma. (The poda pitha is not overly sweet and hence it goes well with the curries.)

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