Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 gm: Black gram dal (Urad Dal)
- 500 gm: Rice
- 1 no: Coconut (whole)
- 500 gm: Guda (jaggery) / sugar
- 2 teaspoonful: Salt
- 2 inches (15gms): Ginger
- 1 tsp: Black pepper powder
- 2 tsp: Ghee
Directions
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.
Grate the coconut.
Cut ginger into very small cub sizes.
Then mix coconut, jaggery/sugar, ginger and black pepper powder and mix well
Pre-heat oven for 10 minutes and grease it with ghee.
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.
Then remove the whole Poda Pitha (baked cake) from the oven and allow it to cool down.
Cut it into small pieces and serve it with any chutney preferably with coconut chutney.
Category:Orissa
Category:Indian Recipes
Category:East Indian Recipes