| Kancha Manda pitha | |
| Country: | India |
| Region: | Odisha |
| Type: | Pitha |
| Main Ingredient: | Rice flour, coconut, moong, jaggery, black pepper, chhena |
Manda pitha (Oriya: ମଣ୍ଡା ପିଠା) is a steamed dumpling which is prepared in Odisha, India during festivals falling in monsoon and post-monsoon seasons like Manabasa Gurubara, Durga Puja, Kumar Purnima or Rakhi Purnima. The pitha resembles modak of Maharashtra and Kozhakkattai of South India.The name is derived from the Odia word "Mandeiba" (Oriya: ମଣ୍ଡେଇବା) means "to place" or "to put" or "to dump". It suggests the action of putting a rice bowl into warm water "Mandeiba" to make Manda peetha.
The outer covering is made of steamed rice flour and the inner filling consists of coconut, moong, jaggery, black pepper and Chhena.