1. Heat water in a pot/vessel, and add jaggery into it.
2. Stirring continuously until the jaggery dissolves completely. Set this aside.
3. In a pan or an earthen pot , add the maize grains and roast them on low to medium heat.
4. Once roasted, remove them from the heat and set aside to cool.
5. In the same pan, add niger seeds, stirring constantly, until they release a nutty aroma and are lightly browned.
6. Once roasted, remove them from the heat and set aside to cool.
7. Prepare fine powder of roasted maize and niger seeds.
8. In a large bowl, add the ragi flour, salt, maize, and niger mix. Gradually pour the jaggery syrup to prepare a soft, smooth dough.
9. Wash the Saal leaves thoroughly to remove any dirt.
10. Take a portion of the dough and spread the dough evenly over the Saal leaf.
11. Cover the dough with another Saal leaf. Now, take an earthen pot/vessel and heat it on a medium flame.
12. Once the pot/vessel is hot, lower the flame to low and place the wrapped pithas inside the pot.
13. Let the pithas cook for about 7-8 min on a low flame. This slow cooking method will ensure the pithas cook through .
14. After 8 min, flip the pitha and cook for another 7-8 min. Then, check the pithas and carefully remove them from the pot .
15. Serve these delicious Ragi Patrapoda Pitha warm.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
