Poda Pitha is a traditional baked rice cake from Odisha, made with coconut, jaggery, and a golden, slightly burnt top that gives it its name. It’s especially loved during the Raja Festival, but honestly, it’s a treat worth making any time.
What You’ll Need
- 2 cups rice flour
- 1 cup grated coconut
- 3/4 cup jaggery or brown sugar
- 1/2 cup curd (yogurt)
- 1/4 cup water
- 1/2 tsp cardamom powder
- A pinch of salt
- 1 tbsp ghee
- A handful of cashews and raisins
Steps
Step 1: Mix the batter
Mix the rice flour, coconut, jaggery, curd, cardamom, and salt together in a bowl. Add water slowly and mix into a thick, smooth batter – not too runny.
Step 2: Add the nuts
Add the cashews and raisins, and stir gently.
Step 3: Prepare the tin
Grease a small baking tin with ghee, then pour the batter in.
Step 4: Bake it
Bake in an oven at 180°C for 45-50 minutes, until the top turns golden brown and slightly dark. That dark top is the poda – the beautiful burnt bit!
Step 5: Cool and serve
Let it cool completely before cutting. Serve at room temperature.
💡 The slightly burnt top isn’t a mistake – it’s the whole point! Poda means “burnt” in Odia. That caramelised, smoky top is what makes this cake special.
Did You Know?
- Poda Pitha is traditionally baked over hot coals and covered with more coals on top – the oven method is a modern, easier version of the same idea.
- It’s often called Odisha’s answer to cake, since it’s dense, slightly sweet, and meant to be sliced and shared, much like a festival cake elsewhere.
- The dish is closely tied to the Raja Festival, when it’s made in many Odisha homes as part of the celebrations.