Odisha is known for its rich cultural heritage and diverse culinary traditions. The state takes pride in its local dishes and one of them is Mandia PithaThis tasty and nutritious pancake is made from mandia (ragi/finger millet) and is commonly found in rural households in Odisha. It is also an important part of the food culture of the state, particularly during the festivals of the monsoon and post-monsoon seasons.
Mandia, also known as ragi or finger millet, is a highly nutritious grain that has been a staple in Odisha cuisine for centuries. It is popular for its health benefits, including high calcium, dietary fiber, and essential amino acids. This superfood is known to benefit bone health, aid digestion, and help manage diabetes. Mandia is a versatile ingredient used in a variety of dishes, including mandia laddoo and mandia biscuits.
Mandia pitha is traditionally prepared during festivals like Manabasa Gurubara, Durga Puja, Kumar Purnima and Rakhi Purnima, all during the monsoon and post-monsoon seasons. These delicious steamed pithas are stuffed with grated coconut and often spiced with jaggery. When the softness of the pitha is combined with the sweetness of coconut, it creates a delicious taste and texture that is both comforting and satisfying.
The first Mandia Dibasa, also known as Millet Divas, was held in Odisha on 10th November 2022 to promote the use of millets in the daily diet and mandia pitha was one of the highlights of this event. If you too want to prepare this nutritious and tasty dish at home, here is a step-by-step recipe to make mandia pitha at home.
Mandia Pitha Recipe
- 1/2 cup ragi flour (millet flour)
- 1/2 cup rice flour
- 1/2 cup fresh coconut
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon baking powder
- 2 tablespoons of ghee or oil
- A pinch of salt
Method
- Start by grinding the fresh coconut into a fine paste using a blender. Coconut gives a rich and creamy texture to the pitha, which enhances its flavour.
- In a bowl, combine ragi flour, rice flour, coconut paste, cardamom powder, baking powder and a pinch of salt. Add water gradually and mix the ingredients to form a thick, smooth dough without lumps.
- Let the dough rest for about 30 minutes. This resting period helps the ingredients to mix well and ensures that the pithas turn out soft and fluffy.
- Heat a griddle or a non-stick pan and grease it with ghee or oil. Pour a ladle of the mixture onto the griddle without spreading it. Cover the pan and let the pitha cook on low flame until the edges turn golden.
- Turn the pitha over to cook the other side. Add a little more ghee or oil and cook for another 2 minutes until both sides are cooked evenly.
- Serve the mandia pitha hot with a drizzle of jaggery syrup and enjoy.
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