Odisha Poda Pitha Baked Overnight Rice Cake Odia Sacred

Method

1. 1

   Drain soaked rice and urad dal. Grind together in a blender using minimal water to a smooth, thick batter.

2. 2

   The batter should be much thicker than dosa batter.

3. 3

   Add grated coconut, dissolved jaggery, cardamom powder, ghee and a pinch of salt.

4. 4

   Mix thoroughly. Cover and ferment at room temperature for 4 to 6 hours or overnight until slightly bubbly.

5. 5

   Just before cooking add a pinch of baking soda. Stir gently.

6. 6

   Traditional method: pour into a pre-heated clay pot well-greased with ghee.

7. 7

   Seal the top with banana leaf or foil. Place on very low heat (with a diffuser) for 2 to 3 hours until cooked through. The exterior chars giving the poda (burnt) character.

8. 8

   Oven method: pour into a greased loaf tin or round cake tin.

9. 9

   Bake at 160°C for 45 to 55 minutes until a skewer comes out clean and the top is dark brown.

10. 10

    Cool completely. The interior should be moist and spongy, the exterior dark.