Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, poda pitha or burnt pitha is a slow cook pitha made from black gram fermented rice. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
It is made by slowly baking fermented rice, black gram, grated coconut and jaggery/sugar overnight. Depending on the type of pitha being prepared, pithas can be fried in oil or ghee, slow-roasted over a fire, steamed, or baked and rolled over a hot plate. Poḍa piṭha (Odia: ପୋଡ଼ ପିଠା) (lit. "burnt pitha"): slow-cooked pitha made from fermented rice and black gram, with chopped coconut.
Poda pitha or burnt pitha is a slow cook pitha made from black gram fermented rice is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Poda pitha or burnt pitha is a slow cook pitha made from black gram fermented rice is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have poda pitha or burnt pitha is a slow cook pitha made from black gram fermented rice using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Poda pitha or burnt pitha is a slow cook pitha made from black gram fermented rice:
- Make ready 1 tea cup Rice
- Prepare 1/2 Tea cup Urad dal
- Make ready 1 cup Jaggery
- Make ready 1 Green Cardamom crushed
- Prepare 1/2 inch Ginger crushed
- Make ready 2 tablespoon Cashew chopped
- Take 2 tablespoon Chopped Raisins
- Make ready 1/2 cup Grated Coconut
This dish is made with lightly fermented rice, water, lemon, curd and chillies. The crunchy texture of puffed rice with mutton curry is a match made in heaven. This slightly burnt and caramelized cake is especially yummy during the Raja festival. PODA PITHA Poda Pitha is a slow-cooked pitha.
Steps to make Poda pitha or burnt pitha is a slow cook pitha made from black gram fermented rice:
- First of all soak rice and urad dal overnight and then grind it to make a paste.
- Then keep it for 4-5 hours so that the batter will fermented.
- Then add cardamom, cashew nuts, raisins, jaggery or sugar, grated coconut.Mix the batter properly so everything is evenly settled.
- Let the batter rest for 15 minutes.
- Then heat the kadai. Grease it with oil or ghee Pour the batter into it.Let it bake for 30 minutes. - Let the bake cool down completely.
- Then take out from the kadai and cut into small pieces and enjoy
- Happy cooking
Its crust is slightly burnt, while the inside is soft and white. Ajwin keep it for some time then you can make on tawa or non stick pan add little gee in it put with laddel on tawa on slowly then turn it and cooked from both sides and served with. Til pitha is almost synonymous to Bihu as you cannot think of Bhogali Bihu without loads of til pitha. Ghila Pitha is a very popular Assamese recipe prepared in the festive occassion of Bihu. Learn how to make/prepare Ghila Pitha by following this easy recipe.
So that is going to wrap it up with this special food poda pitha or burnt pitha is a slow cook pitha made from black gram fermented rice recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
