Janta poda pitha

Name: Janta poda pitha
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 500 gm rice; 4 glass water; 2 tsp ghee; 150 gm Jaggery; 1 coconut medium sized; as needed Some splitted cashewnuts; 2-3 bay leaves; 1 inch ginger; 1/2 tsp black pepper; 1/2 tsp cardamom powder; 1/2 tsp salt; 1 banana leaf

Bobly Rath @cook_241086

#amazingingredients
#riceflour
This is a traditional odia poda pitha recipe which is specially done at the time of raja festival. This is nothing but a rice cake made out of rice flour, jaggery, coconuts.

Bobly Rath @cook_241086

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Ingredients

1hour

6 servings

500 gmrice
4 glasswater
2 tspghee
150 gmJaggery
1coconut medium sized
as neededSome splitted cashewnuts
2-3bay leaves
1 inchginger
1/2 tspblack pepper
1/2 tspcardamom powder
1/2 tspsalt
1banana leaf

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Steps

1hour

1

First of all prepare the rice flour by washing, pat drying and grinding the rice to make the flour.
2

Grate half of the coconut and chopped the remaining half.
3

Put a vessel in gas top and add water in it and allow it to boil.
4

Mix all the ingredients in it except the rice flour and banana leaf and mix it well.
5

When it starts boiling then add the rice flour slowly in it and stir it continuously to make a smooth dough and switch off the flame.
6

Roast the banana leaf in heat otherwise it may break.
7

Grease another vessel with ghee and set the banana leaf in it and then pour dough in it and spread it well and garnet with some chopped coconut and splitted cashew nuts in it.
8

Then cover a lid and bake in this traditional way for 45 minute. You may also bake it in the microwave also.
9

After that check it with the help of a toothpick to check whether cooked it completely or not.
10

Then switch off the flame. Now your janta podapitha is ready.
11

When it cool completely to room temperature cut it into pieces and enjoy.
12

You can store it for 2-3 days in an airtight container.

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Cooksnaps

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Bobly Rath @cook_241086

on February 02, 2019 17:32

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.