Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mango poda pitha. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Mango poda pitha is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Mango poda pitha is something which I’ve loved my whole life. They’re fine and they look fantastic.
Made of coconut, lentil and rice flour, this cake rise as a Raja Praba essential wasn't just for the interesting style of cooking it, but also the nourishing aspect. Traditionally the dough is wrapped in banana leaves and baked overnight in a clay oven on very low heat and served as a. Poda pitha is a traditional delicacy from Odisha.
To get started with this recipe, we must first prepare a few components. You can cook mango poda pitha using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mango poda pitha:
- Prepare 1/2 cup urad Dal washed and soaked in water for 3-5 hrs
- Take 3/4 cup rice washed and soaked in water for 3-5 hrs
- Make ready 1 cup chopped mango
- Make ready 1 cup sugar/jaggery
- Take to taste Salt
- Make ready 1 tbsp ghee
- Get 1 tsp crushed ginger
- Prepare 1/2 tsp cardamom powder
- Make ready 1 tsp black pepper
- Take 1/2 cup grated coconut
- Take as needed Cashews
- Prepare as per need Few chopped coconut for Garnishing
It took me many attempts to figure it out. In odisha, chena poda is baked in sal leaves which gives chhena poda a distinct flavor. Since I had banana leaves, I used banana leaves to bake. Though you can even skip banana leaves and simply bake in a pan.
Steps to make Mango poda pitha:
- Blend the soaked urad Dal and rice separately to make a thick batter. Now mix both of them together. Add salt and let it sit for sometime(4-5 hours) for fermentation.
- Blend one cup of chopped mango to a puree and set it aside.
- Heat around 1/2 tsp ghee in a pan and fry cashew nuts till golden brown. Set them aside.
- Add the pureed mango pulp to that pan along with 1 cup of sugar/jaggery(if adding jaggery, you need to use yellow food colour to impart that bright yellow colour to podapitha). Mix well till jaggery melts completely and mixture turns thick. Let it cool.
- Once the batter has fermented well. Add 1tsp crushed ginger, 1/2 tsp cardamom powder,1tsp black pepper powder,roasted cashews, chopped coconut pieces, 1/2 cup grated coconut and mix well.
- Now add the mango jaggery/sugar mixture to the batter and mix well.
- Now grease cake pan with a little ghee.Add the mixture and bake it in oven at 180°c for 40-45 minutes. Mango Podapitha is ready.
- Garnish with chopped coconut and Let it cool for sometime before serving.
You can bake chenna poda in an oven and even in a pressure cooker. Pitha is a type of rice cake from the eastern regions of the Indian subcontinent, common in Bangladesh, Nepal and India. It is especially popular in the eastern Indian states of Bihar, Jharkhand, Odisha, West Bengal, the South Indian state of Kerala, and the Northeast Indian states, especially Assam. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Asian-Style Mango Honey Glazed Grilled Chicken Breasts.
So that is going to wrap this up for this exceptional food mango poda pitha recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
