 Poda pitha prepared for Raja Parba. | |
| Alternative names | Poda pitha |
|---|---|
| Place of origin | Odisha |
| Region or state | Odisha |
| Serving temperature | Both hot and cold |
| Main ingredients | Rice, jaggery, black gram and coconut |
Poṛa Piṭhā (Odia: ପୋଡ଼ ପିଠା) is slow-cooked pitha. It is made by slowly baking fermented rice, black gram, grated coconut and jaggery overnight. Its crust is slightly burnt, while the inside is soft and white. Poda pitha is generally made during Raja Parba. It is served to Lord Jagannath and his siblings at Mausi Maa Temple on their way back after Ratha-Yatra, from Gundicha Temple to Jagannath Temple, Puri.
See also
References
- Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha. Cultural Heritage of [Orissa]: Jajpur. State Level Vyasakabi Fakir Mohan Smruti Samsad.
- Classic Cooking of Orissa. Allied Publishers. 2010. pp. 61–. ISBN 978-81-8424-584-4.
- KRISHNA GOPAL DUBEY (27 September 2010). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. pp. 151–. ISBN 978-81-203-4170-8.
- Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha (2003). Cultural heritage of [Orissa]. State Level Vyasakabi Fakir Mohan Smruti Samsad. ISBN 978-81-902761-3-9.
- Savitiri Rout (1 January 1972). Women Pioneers In Oriya Literature. Motilal Banarsidass. pp. 18–. ISBN 978-81-208-2546-8.
