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Preparation Time : 20
Cook Time : 45
Total Time : 65
Rice (chaula) 300 gms
black gram - without outer skin (chopa-chhada biri) 150 gms
finely scrubbed coconut (nadia kora) 1 cups
small pieces of thin coconut slices (nadia khandi) 10-15 piece
sugar (chini) 200 gms
chopped ginger (kata ada) 50 gms
cashew nut – broken into pieces ( khandi kaju) 1/2 bowls
ghee or refined oil (ghia / refain tela) 1 tbsp
salt (luna) 1/2 tsp
baking soda(baking soda) 1 tsp
cherries for garnish 7-8 nos
Soak the rice and black gram in water in separate bowls for about 4 hours. Wash them thoroughly.
Put the black gram with water in the grinder and form a fine batter.
Do the same with rice too but keep in mind that the batter should be coarse and not as fine as the batter of black gram.
Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, sugar, cashew nuts and baking powder Mix all the ingredients well and keep it covered for about 2 hours for self-fermentation.
Pre-heat the pressure cooker. Form a thin layer of oil on all the inner surface of the cooker.
Now pour the mixed batter into the cooker and close the lid (without mounting the whistle-weight). Place the pressure cooker in simmer flame for about one hour. Now your hot poda pitha is ready.
When the cooker comes to normal temperature take out the pitha carefully, and cut it into desired shapes and serve. (Note: Instead of pressure cooker, oven may also be used)
Toping some grated coconut and Cherries on a top serve and enjoy!.
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