Recipe

Directions

1. Wash blackgram thoroughly with water till it is clean and soak it for around 4 hours.
2. Grind the soaked blackgram, till batter turns into smooth paste.
3. Mix Mandia (Ragi/ Finger millet) flour with blackgram batter in a bowl.
4. Leave the batter for fermentation for about 1 to 2hours .
5. After fermentation, add salt, sugar / jaggery and green cardamom powder to batter.
6. Mix it well and let the batter rest for another 10 to 15 minutes.
7. Add sliced coconut , raisins and cashew to the batter and mix it well.
8. Preheat the kadai/pan in a medium flame
9. Grease the kadai/pan with ghee and put the batter in to the kadai topping with sliced
10. coconut.
11. Cover the kadai/pan with a plate and place the kadai in low flame for about 20- 25
12. minute .(Time may be vary according to the size of kadai/ pan.)
13. You can check the perfection of the poda pitha by inserting a fork/ knife .The fork/ knife
14. must be comes out clean.
15. Now Mandia (Ragi/ Finger millet) poda pitha is ready to serve.
16. Let it cool down, then remove pitha from kadai/pan ,cut it into desired shapes and
17. serve.