Nadiya Chenna Poda Pitha

N C Poda pitha

Poda pitha is the most authentic and festive dish. Poda meant burnt and pitha means cake.
Poda pithas come in two varieties - salty and sweet.
Salty goes well with non veg curries and sweets are serve without any side dishes.

On covered kadhai hot charcoal was placed on top and fires lit underneath, while the slow cooking ensured that doesn't burnt and done perfectly.

Ingredients :

3 cups Rice suji
1 cup Black gram dal
1 tsp salt
2 cup big sized sugar (powdered)
1 cup Fresh chenna
2 tsp curd (whisked)
½ tsp baking soda
1 cup thick coconut paste
1 cup coconut extract
1 tsp Desi ghee
1 tsp white pepper powder.
1 tsp dry ginger powder

Preparations :

Wash rice suji ,drain the all water keep aside.
Wash black gram dal soak for 1 hour grind it with a fine paste remove in large vessel add soaked rice, salt and mix well ; it should be thick batter.
Keep this over night for fermentation.

Next day preparation.....

Grate the chenna spread on a dry plate add one table spoon of rice suji now mashed it properly stop before leaving fats. Once fat release then the pitha became harder.
It should be just like rice suji texture.

Take young smooth coconut remove the brown skin grind fine paste with 1 cup of water. Strain this water in a bowl ,this is the 1 st extract .
Put back shredded coconut into grinder add ½ cup of water grind it with fine coconut paste.
Remove in a bowl and keep aside.

Stir the rice dal batter ,add coconut extract, powdered sugar, pepper,ginger powder,coconut paste mix all well , if needed add water to give a perfect thick batter. Leave this batter for 1 hour.

In between be ready a three cone coal stove with burning coals.

After 1 hour make a solution of curd and baking soda.
Add this solution to the batter stir it nicely.
It form up nicely do not stir the fluffy batter.

Take kadhai grease with ghee pour the batter into kadhai by stirring with palm.
Now place the kadhai on top of coal stove and cover a tight and flatten lid .
Remove some burnt charcoals from stove and evenly spread over the lid.
Manage the heat if it's high remove few burnt coals from stove. It should be low heat on both above and under the kadhai.
Cook 45 minutes.
Bake until golden brown on top .
Let cool it then unmold the pitha.
Cut and serve with or without any side dishes.

ch Poda pitha

Potal Chenna rassa

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Munika Saaga Kanji

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Soya kebbab

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