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Poda Pitha

Poda Pitha

Poda Pitha. The fragrance of rice. The earthiness of urad dal. The mellow sweetness of coconut. The warmth of ginger. The fire of pepper. Baked to a sublime perfection. Divine !!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Oriya


  • 1 cup gobindobhog rice soaked for overnight
  • 3/4 cup skinless urad dal soaked for overnight
  • 3/4 cup jaggery grated
  • 1/3 cup milk
  • 4 tbsp raisins soaked in water and drained
  • 1 cup freshly grated coconut
  • 1/3 cup thinly sliced coconut
  • 2 tsp ginger grated
  • 1 tbsp black pepper powder freshly ground
  • 4.5 tbsp ghee
  • 3/4 tsp green cardamom powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • banana leaves


  • Grind the rice to a medium coarse paste with just a splash of water.
  • Grind the dal to a fine paste, again with just a splash of water.
  • Take the rice and dal paste in a mixing bowl, add a sprinkle of salt, allow to ferment, some 4-6 hrs.
  • Add all the other ingredients to the mixing bowl, drizzle 4 tbsp of ghee, give it all a hearty mix.
  • Preheat the oven to 180•C.
  • Layer the ramekins with banana leaves, grease with a little ghee.
  • Pour the batter into the ramekins till about 2/3rd full. Garnish with coconut slivers.
  • Bake for 30 odd minutes or till skewers come out clean.
  • Brush the poda pithas with a little ghee, serve warm or at room temperature.