Luni Poda Pitha ( Savoury Rice Cake from Odisha )

Raja Parba has come and gone. And has left behind a legacy of Poda pithas never witnessed before in Odisha. Every Odia lady with a presence on social media has as gone out of her way to reaffirm her pitha making skills and even hone them further. In the last three days, my Facebook, twitter and instagram feed looked more like a beautiful kaleidoscope with Pithas of various shapes and hues. And as an Odia, it makes me feel proud indeed to witness the ethnic food from my region getting it's fair share of appreciation.

The Luni Poda Pitha is a savoury version of the more popular Poda Pitha. 'Poda Pitha' literally translates into burnt cake as the batter/dough is wrapped up in leaves before being tossed over the dying embers of a dying wood fire. But that was in the days of yore. Nowadays pithas are being prepared in ovens or even microwaves by the tons. Yes, they do lack the smokey flavor but everything else is just amazing.

My version is loaded with veggies like cauliflower, carrot, tomato, capsicum and onions. The seasoning is fairly frugal with some crushed green chili, ginger, a few curry leaves and freshly chopped cilantro.

Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 1 cup skinless black lentil ( chopa chada biri )
• 2 cups rice  ( arua chaula )
• 1 1/2 cup chopped cauliflower (small florets)
• 1/2 cup chopped carrot (small pieces)
• 1 small capsicum (finely sliced)
• 2 finely chopped tomatoes
• 1 large onion ( thinly sliced )
• 2 green chillis ( coarsely crushed )
• 1 1/2 inch ginger ( finely crushed )
• 3-4 tsp chopped cilantro
• 1 sprig of curry leaves
• 1/2 tsp baking powder
• salt to taste
• 2 tsp oil

Preparation: Soak the rice and lentil overnight. Wash and grind into a fine paste the next morning. Allow to ferment for 10-20 hours depending on the climate.

Cooking - Heat 1 tbsp oil in a wok.  Toss in the cauliflower and carrot. Saute for 5-6 mins on a medium flame.

Next add the capsicum and saute till it starts getting a bit limp.

Switch off the flame and let the veggies come down to room temperature.

Preheat an oven to 180 degrees centigrade for 10 mins.

Take a good quality ovenproof dish which is about 2 inches deep. Grease the container with 1 /2 tsp oil.

Add the sauteed vegetables and the remaining ingredients to the batter and mix thoroughly.

Pour the batter into the baking dish.

Put in the oven and cook at 180 degrees for 30 mins. Then lower the temperature to about 150 degrees and bake for another 30 mins. Insert a toothpick to check if it comes out clean.

Remove from oven and let it cool down completely . Cut into pieces and serve with by itself or any curry of your choice.

Have a great Raja with the Poda pitha !!

Biri Poda Pitha ( Sweetened Rice cake from Odisha )

Ratha jatra or the Car festival is one of the most important and eagerly awaited festivals in the Odiya calendar. It marks the annual trip made by Lord Jagannath to his mausi's abode. It is being celebrated on 10th of July this year.

Among the famous offerings being made to the Lord during his visit the one that stands out most is the 'Poda pitha'. This slowly baked cake made by using firewood and an earthern hearth is an intrinsic part of many odiya folklores.

Not to be confused with the 'Raja poda pitha', this one  has it own unique flavour. While the 'poda' prepared during Raja has 'chaula chuna' or rice flour as its main ingredient, Lord Jagannath's favorite makes use of 'biri chaula pithau' or black lentil and rice batter. Enriched with many aromatic ingredients like desi ghee, crushed ginger, crushed peppercorns, cardamom powder, jaggery, freshly grated coconut and coconut slices, this 'desi' cake can easily give the imported variants a run for their money.

I have given a slight twist to this traditional recipe by substituting the freshly grated coconut with a roasted and slightly caramelized version. Also, adding a tiny bit of baking powder helps with the leavening ( as fermentation takes longer in the cool climate of Bangalore ).

Here's the recipe :

Ingredients:

• 1 cup skinless black lentil ( chopa chada biri )
• 2 cups rice  ( arua chaula )
• 3-4 tbsp sugar/Jaggery ( adjust as per requirement )
• a handful of dry fruits ( raisins and chopped cashews )
• 1/2 cup chenna ( ricotta cheese ) 'Optional'
• 1/2 cup grated coconut
• 1/2 cup thin coconut slices
• 3 tbsp ghee
• 1/3 cardamom powder
• 1 tsp coarsely ground peppercorn
• 1 1/2 inch ginger ( finely crushed )
• 1/2 tsp baking powder
• salt to taste

Preparation: Soak the rice and lentil overnight. Wash and grind into a fine paste the next morning. Allow to ferment for 10-20 hours depending on the climate.

Heat 1 tbsp ghee in a frying pan. Add the grated coconut and roast on a low flame till it starts turning brown. Add 2 tsp sugar and cook till the sugar melts and coats the coconut evenly giving it a beautiful brown hue. Allow this mixture to cool down.

Mix the salt, remaining sugar/jaggery , dry fruits, cardamom powder, pepper, ginger, ghee, coconut slices and also the caramelized coconut into the batter. Finally add the baking powder and give it a good whisk. Let it stand for 5 mins before popping into the pre-heated oven.

Cooking: Preheat an oven to 180 degrees centigrade.

Take a good quality ovenproof dish which is about 2 inches deep. Grease the container with a good quantity of ghee.

Pour the batter into the baking dish.

Put in the oven and cook at 180 degrees for 30 mins. Then lower the temperature to about 150 degrees and bake for another 30 mins. Insert a toothpick to check if it comes out clean.

Remove from oven and let it cool down completely . Cut into pieces and serve with ghuguni and kheeri.

Have a great time enjoying the Poda pitha !!

Poda Pitha And Ratha Jatra (The famous Chariot Festival of Puri)

Ratha Jatra also known as the Chariot festival or Car festival, is one of the most important festivals in Orissa and also a major tourist attraction. This festival is celebrated in honour of Lord Jaganaath who is an incarnation of Lord Vishnu.

Every year in the month of Asada, the Chariots of the Lord Jaganath accompained with those of his siblings, Lord Balabhadra & Goddess Subhadra roll from Srimandira to Gundicha temple, the abode of his Mausi maa ( Mother's sister ). The sight of the sea of humanity which follows the Gods during this journey is a truely overwhelming experience.















The majestic sandalwood chariots take more than two months to prepare and are built newly every year. The chariots also have very interesting names :
Nandighosa - Lord Jaganath's chariot
Taladhwaja - Lord Balabharda's chariot
Darpadalan - Lord subhadra's chariot.

Important rituals on this day are :
Pahandi - the Lords are carried from the temple to the chariots in a grand procession; and
Chera pahanra - the chariots of the Lords are swept by the incumbent King of Puri with a broom which has a few gold strands in it.

The chariots are pulled by the eager followers who believe it be aspicious. The journey takes about midday to evening. In case the Lords are not able to complete the journey on the same day, they resume the remaining jouney on the next day.

The Lords stay at Gundicha temple for 7 days and return to Shri mandira in a similar procession which is called the Bahuda or Ulta Ratha Jatra.

During their stay at the Mausi Maa Mandira, various edibles are offered to the Lords as prasad. SOme of them are Khaee, Khira Kadali, Gajja, Pheni, Poda pitha, Manda pitha, Enduri pitha, Arissa pitha and Karaka pitha.

Ratha jatra is also celebrated at the ISKON temples and by the oriya community settled in various parts of India and abroad.

Catch the live action in Hyderabad @ Jaganath Temple, Banjara Hills or @ ISKON temple, Secundrabad.

Jai Jaganath!!!