Podo pitha explained

Poda pitha
Alternate Name:	Poda pitha
Country:	Odisha
Region:	Odisha
Served:	Both hot and cold
Main Ingredient:	Rice, jaggery, black gram and coconut

Poda pitha (Odia: ପୋଡ଼ ପିଠା) is slow-cooked pitha. It is made by slowly baking fermented rice, black gram, grated coconut and jaggery overnight.^{[1] [2] [3]} Its crust is slightly burnt, while the inside is soft and white. Poda pitha is generally made during Raja Parba.^{[4] [5]} It is served to Lord Jagannath and his siblings at Mausi Maa Temple on their way back after Ratha-Yatra, from Gundicha Temple to Jagannath Temple, Puri.

See also

• Odia cuisine
• Raja Parba
• Jagannath Temple, Puri

Notes and References

1. Book: Gopinath Mohanty. Jeeban Kumar Patnaik. Santosha Kumāra Ratha. Cultural Heritage of [Orissa]: Jajpur. State Level Vyasakabi Fakir Mohan Smruti Samsad.
2. Book: Classic Cooking of Orissa. 2010. Allied Publishers. 978-81-8424-584-4. 61–.
3. Book: KRISHNA GOPAL DUBEY. THE INDIAN CUISINE. 27 September 2010. PHI Learning Pvt. Ltd.. 978-81-203-4170-8. 151–.
4. Book: Gopinath Mohanty. Jeeban Kumar Patnaik. Santosha Kumāra Ratha. Cultural heritage of [Orissa]. 2003. State Level Vyasakabi Fakir Mohan Smruti Samsad. 978-81-902761-3-9.
5. Book: Savitiri Rout. Women Pioneers In Oriya Literature. 1 January 1972. Motilal Banarsidass . 978-81-208-2546-8. 18–.