1.Wash the black gram thoroughly with water until clean, then soak it for about 4 hours.
2.Grind the soaked blackgram until the batter turns into a smooth paste.
3. In a bowl, mix bajra flour with the blackgram batter.
4. Leave the batter to ferment for about 1 to 2 hours.
5. After fermentation, add salt, 100g of jaggery, bay leaf, green cardamom powder, 10g of black pepper powder, sliced coconut, and ginger. Mix well.
6. In a separate mixing bowl, take grated coconut, 100g of jaggery, 8g of black pepper powder, and 2g of green cardamom powder. Mix well.
7.Heat 30 ml of ghee in a kadhai or pan, roast the cashews and raisins, and set them aside.
8.Add the remaining ghee to the same kadhai or pan. Pour half of the batter into the kadhai, topping it with the coconut mixture.
9.Add the rest of the batter, topping it with the roasted cashews, raisins, and cherries.
Sprinkle 2g of black pepper powder on top, then cover the kadhai or pan with a plate.
10.Place the kadhai on low flame and cook for about 20–25 minutes (cooking time may vary depending on the size of the kadhai or pan).
11.Check if the poda pitha is cooked by inserting a stick; it should come out clean.
12.Let it cool down, then remove the pitha from the kadhai or pan. Cut it into desired shapes and serve.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
