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Photo of PODA PITHA by Soma Pradhan at BetterButter


Soma Pradhan
30 minutes
Prep Time
60 minutes
Cook Time
8 People
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Poḍa piṭha : Pitha is a kind of cake which is prepared in the Eastern Part of India in Odisa, West Bengal, Assam and Bihar. Poda Pitha or Burnt Pitha is a slow-cooked pitha made from fermented rice and black gram, with chopped coconut and or grated coconut, some crushed pepper, some crushed ginger and some crushed green cardamom. The outer crust is slightly burnt, while the inside is soft and white. Though, It is mostly made during Raja Parba , you can make it in any occasion. Add jaggery instead of sugar to increase its earthiness.

Recipe Tags

  • Veg
  • Hard
  • Festive
  • Orissa

Ingredients Serving: 8

  1. Rice 1 tea cup
  2. Urad dal 1/2 tea cup
  3. jaggery 1 cup
  4. Green cardamom crushed 1
  5. ginger crushed 1/2 inch
  6. Black pepper crushed 3 to 4
  7. cashew 2 tablespoon chopped
  8. Chopped raisins 2 tablespoon
  9. Chopped coconut 1 tablespoon
  10. Grated coconut 1 cup


  1. Soak Rice and Dal overnight.
  2. In the morning, grind to a not so smooth paste using very little water.
  3. Let the batter ferment for 8 hours
  4. Add crushed ginger, crused pepper, crushed green cardamom, cashew nuts, raisins, jaggery or sugar, grated coconut and chopped coconut.
  5. Mix the batter nicely so everything is evenly distributed.
  6. Let the batter rest for 10 minutes.
  7. In the mean time, preheat your oven at 170 degree centigrade for 10 minutes.
  8. Grease your baking tray with ghee or clarified butter.
  9. Pour the batter into it.
  10. Put the baking tray to bake at 160 degree centigrade for 45 minutes.
  11. Let the bake cool down completely for atleast an hour. If you have time, let it rest overnight before you de-mould.
  12. Cut into small pieces and enjoy the sweet Poda Pitha.

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Astha Gulati
Astha Gulati   Oct-13-2017


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