Raja Poda Pitha


  • Black gram – 1 cup (Without skin)
  • Raw rice – 2 cups
  • Jaggery – 2 tbsp
  • Coconut – 1 no
  • Salt – 1 tbsp
  • Green cardamom – 4 nos
  • Ghee – 1 tbsp


Soak Black gram and rice separately overnight. Wash them thoroughly.Make a fine paste of both separately. Mix both of them using hand, add salt and keep covered for 1 hour for fermentation. Don’t make the batter too thin. It should be of pouring consistency.

Break the coconut into 2 pieces. Grate 1 half and make small pieces from the other half. In the batter, add jaggery, these 2 types of coconuts,cardamon powder, 1/2 tbsp ghee and mix properly.

Preheat the oven. Apply ghee in the baking pan. Pour the batter into it. Bake for 30 minutes at 180 degree C. Check the cake by inserting a fork into it. If not done, bake for another 10 minutes. Repeat the same process.

Once done, keep the baking dish in the oven in switched off state. After removing, insert a knife in the edges of the baking pan. Take a plate. Keep the baking dish up side down. Pat it slowly so that the poda pitha will come out easily. Let it cool.

Cut the pitha into pieces and serve.


  • You can add cashew and raisins if you want to make the poda pitha rich.
  • You can add sugar instead of jaggery if you don’t like it.

This Poda pitha is very much famous in odisha. This is prepared in all the houses during Raja festival.


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