Authentic Odia Pitha with Warm Jaggery Syrup
Discover the comforting flavors of Odisha with these delicate, pan-fried rice and lentil pancakes served alongside warm, aromatic jaggery syrup. A traditional festive favorite that brings warmth and sweetness to every bite.
55min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Wash and soak the parboiled rice and urad dal together in water for at least 4 hours.
2
Drain the soaked rice and dal, then grind them into a smooth, slightly thick batter using minimal water.
3
Transfer the batter to a bowl, add grated coconut, jaggery powder, fennel seeds, cardamom powder, and a pinch of salt. Mix thoroughly.
4
Cover the batter and let it ferment in a warm place for about 6 hours.
5
Heat a cast-iron skillet or non-stick pan over medium heat and grease it lightly with ghee.
6
Ladle a portion of the fermented batter onto the center of the pan and spread it gently into a small, thick pancake.
7
Cover and cook on medium-low heat until the bottom turns golden brown and crisp, then flip and cook the other side.
8
Repeat the process for the remaining batter, adding ghee as needed.
9
Serve the warm pithas immediately accompanied by a bowl of warm, spiced liquid jaggery syrup for dipping.
Ingredients
1 cup parboiled rice
1/2 cup split black gram (urad dal)
1/4 cup grated coconut
2 tablespoons jaggery powder
1 teaspoon fennel seeds
A pinch of cardamom powder
Ghee for cooking
Salt to taste
1 cup liquid jaggery for serving
*This AI-generated recipe may contain inaccuracies.