PITHAS from Oriya Kitchen

There are no words to describe PITHAs except their tastes. Generally these are prepared
during Festivals and are offered to God before we eat.




1 lb rice flour
10oz jaggery or sugar
oil or ghee for frying

1. Heat a fry pan in medium heat and then put some water with  Jaggery or sugar until it
becomes a good syrup
2. Add rice floor slowly and continuously stir it until it becomes a good dough and leave it aside until it becomes cold
3. Make arisa pithas (small  and thick roll  like kachori)
4.  Heat oil in a fry pan  and fry the arisa pithas prepared in step 3
5. Serve it hot or cold


( By Biju Misro,
Source: OSA Souvenir, 1998)

1.5 cup all purpose flour
2 tsp corn oil
Pinch of salt
1 cup sugar and 1/4 cup water for syrup
oil or ghee for frying
Thick paste of 1/2 cup oil and 1/2 cup flour

1. Put flour, salt, corn oil in a bowl and mix it well and then slowly add water to make stiff ball of dough.
    Knead it for 10-15 mts until it's smooth.
2. Roll the entire dough into a big rectangle and then spread the thick paste smoothly over the rectangle.
3.  Roll the dough into a big rope, cut into 1' size pieces.
4.  Take each piece and roll it again into 5-6' size khaja
5.  Heat oil in a deep fry pan, medium-high first.
6.  Turn to medium-low once oil is hot.
7.  Fry the khajas until it turns pink and drain a paper towel.
8. Heat a fry pan in medium heat and then put some water with  sugar until it
becomes a good syrup. Switch off heat when syrup feels slightly sticky.
9. Deep the khaja one at a time and take it out.

Cool the khajas and then serve.

SIJHA MANDA (Steamed Rice Cake)

( By Indumati Pati,
Source: OSA Souvenir, 1998)


1 cup rice soaked overnight
3 cups water
1 tsp. sugar
1/2 tsp. salt

For filling:
3/4 cup dry homemade cheese
3/4 cup freshly grated coconut
1/2 cup sugar
6 cardamom seeds crushed

1. To prepare the FILLING, put all the ingredients for filling in a pan and fry it for 4-5 minutes.
2.  Blend water and soaked rice together until paste is very smooth.
3.  Put the paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft.
4.  Take it out, cover it and let it cook.
5.  Make 15-16 balls out of the dough.
6.  For each ball, put the filling insde  and shape it into smooth Manda
7.  Tie a cloth over the mouth of a deep pan filled with water (2/3 portion) and heat this on medium-high.
8.  Put all Manda on top of the cloth.
9.  Cover and steam it for 20-25 minutes until Mandas are cooked properly.


 Contribute by Dipti Ray,  New Delhi, India


Rice 500grams
Black Gram Dal  (Urad Dal  ) 500grams
Coconut (whole ) 1
Gud (jaggery) / sugar 500grams
Salt 2 tea spoonful
Ginger 2 inchs (15gms)
Black pepper powder 1 tsp
Ghee 2 tsp

To serve for 7 persons.


1. Soak black gram dal and rice for about six hours.  Wash the dal and rice cleanly and grind it.
The paste should be fine and thick. Add salt and mix well. Keep paste aside for 2/3 hours.
2. Grate the coconut.
3.Cut ginger into very small cub sizes.
4. Then mix coconut, jaggery/sugar, ginger and black pepper powder and mix well
5. Pre heat the oven for 10 minutes and grease it with ghee.
6. Pour the paste into the tray and keep it in the oven
Keep the oven very hot for 30 minutes. Then keep it moderately hot for 30 minutes .
It should be checked with a needle and when its colour is golden brown the Poda Pitha is ready to eat.
7. Then remove the whole Poda Pitha (baked cake) from the oven and allow it to cool down.
8.Cut it into small pieces and serve it with any chutney preferably with coconut chutney .

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