Podo Pitha

Steamed, spiced, and steeped in tradition

Prep Time 30 min
Cook Time 30 min
Serving Size 6
Recipe Type Hob

Podo Pitha is a festive rice cake from Odisha, steamed gently to a golden crust and packed with textures and flavors. Made from a fermented rice and dal batter, it’s enriched with jaggery, roasted coconut, chhena (fresh paneer), and crunchy cashew nuts. Cardamom and a hint of black pepper lend warmth and depth. Traditionally prepared during Raja Parba—a celebration of womanhood and the earth—it’s a delicacy that blends ritual, memory, and taste. Coconut, often called the “tree of life,” shines here both in its rich flavor and symbolic presence, bringing sweetness and heritage to every bite.

Ingredients

2 cups rice
1 cup urad dal
3/4 cup jaggery powder
50 g chena
1/2 cup grated coconut
1 tsp cardamom powder
1/2 tsp black pepper powder
1/4 tsp salt to taste
4 tbsp ghee
30g cashew nuts
30g sliced coconut

Method

Wash and soak rice and dal separately for 8 hrs, add separately to a blender and adding very little water, blend this to a smooth to a batter.
In a pan heat 1 tsp ghee and roast sliced coconut and cashew nuts, set aside.
In the same pan add jaggery powder and stir well to form a liquid consistency, add chena and grated coconut and mix well, once dry, set aside.
Mix the rice and dal batter together and whisk till smooth for about 10 mins. Keep it covered for 30 mins.
Add jaggery & chena mixture with some of the roasted cashew nuts, sliced coconut, cardamom powder, black pepper powder, salt and whisk the batter well.
Grease a 6-inch cake tin with ghee, add the batter, garnish with the rest of the cashew nuts and sliced coconut.
Spread salt on the base of a pressure cooker and rest the cake tin on a ring to ensure even heating.
Close the pressure cooker lid without the whistle and bake on a mid flame for 35 mins.
Set aside pressure cooker lid, check the doneness with a tooth pick in center and then cool completely before de-moulding. Cut and serve at room temperature.

Did you know?

Did you know coconut is called kalpavriksha—the divine tree of life? It’s sacred, traded, and stirred into almost every Indian kitchen’s magic. From Kerala to Goa, its legacy runs deep—rituals, exports, sweets, and spice.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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