Round dumplings with a crispy outer layer made from rice flour, filled with a sweet coconut-jaggery filling and steamed. Different from the half-moon pitha in shape and technique — made for the Raja Parba and Nuakhai festivals.
Ingredients
For the outer shell:
2 cups rice flour
1 cup boiling water
a pinch of salt
1/2 tsp oil
For the filling:
1.5 cups fresh grated coconut
3/4 cup jaggery — grated
1/4 tsp cardamom powder
Method
Make the filling first: Cook fresh grated coconut and grated jaggery in a pan on medium-low heat, stirring continuously for 6 to 8 minutes until the jaggery melts and the coconut-jaggery mixture becomes thick and comes away from the pan cleanly. Add cardamom powder. Cool completely. Divide into 10 to 12 portions.
Make the rice flour dough: Place rice flour, salt and oil in a bowl. Add 1 cup boiling water gradually while mixing with a spoon — the boiling water partially cooks the rice flour, creating a pliable dough (called ukad or parboiled dough). Once cool enough to handle, knead for 3 minutes until smooth. Divide into 10 to 12 portions.
Shape each portion into a cup: Take one rice flour portion. Press it between your palms into a flat disc. Then use your fingers to mould it into a small cup shape — like a small bowl with walls about 5 mm thick. The sides should be even in thickness.
Fill the cup: Place one portion of coconut-jaggery filling inside the rice flour cup. Press the filling in gently.
Seal into a ball: Bring the walls of the rice flour cup upward and over the filling. Pinch the top together to seal completely. Roll between wet palms into a smooth ball. The sealed point can be smoothed out.
Check all balls: Run your fingers over each ball — the surface should be smooth with no cracks or thin spots where the filling might show through.
Prepare the steamer: Fill a steamer with water and bring to a full boil. Line the steamer tray with a clean banana leaf or muslin cloth.
Steam the manda pitha: Place the balls in the steamer in a single layer. Cover tightly. Steam on medium-high heat for 15 minutes.
Check doneness: After 15 minutes the rice flour coating will have turned slightly translucent and shiny. Tap one gently — it should feel firm throughout.
Cool and serve: Remove from steamer. Cool 5 minutes. Serve warm.
Note: Manda Pitha is one of several pitha varieties made for Odia festivals. The round shape distinguishes it from the half-moon pitha. The parboiled dough technique (using boiling water) creates a firm outer shell that remains pliable enough to shape. Made specifically for Raja Parba (the three-day festival observed in June marking the menstruation of Mother Earth) and for Nuakhai.