Biri poda pitha Ingredients
- 1 cup skinless black lentil ( chopa chada biri )
- 2 cups rice ( arua chaula )
- 1/2 cup sugar/Jaggery ( adjust as per requirement )
- 1/2 cup grated coconut
- 1/2 cup thin coconut slices
- 3 tbsp ghee
- 1/3 cardamom powder
- 1 tsp coarsely ground peppercorn
- Fennel seed 1 tsp
- Bay leaves 2 no
- Salt to taste
Biri poda pitha Preparation
For Biri Poda Pitha you need to soak the rice and lentil overnight. Wash and grind into a fine paste the next morning. Allow the batter to ferment at least 10 hours (or add 1 Tbsp fruit salt) depending on the climate.
Take a frying pan. Add the grated coconut and roast on a low flame till it starts turning brown.
Add jaggery / sugar and cook till the jaggery / sugar melts and coats the coconut evenly giving it a beautiful brown hue. Allow this mixture to cool down.
Mix the salt, 3 Tbsp sugar / jaggery, cardamom powder, pepper powder, fennel seed, bay leaves and coconut pieces into the batter now our Biri Poda Pitha batter is ready for cook
Podo Pitha Cooking on gas stove
Take a heavy bottom pan, grease the pan and heat the pan, then put the banana leaves on the hot pan.
Pour one layer batter into the pan then add the caramelized coconut, then add the batter again and then cover the pan and cook it on a very low flame for 15 to 20 min.
Turn the Biri Poda Pitha to the other side and cook for 10 to 15 min on a very low flame.
Poda Pitha Cooking in the oven
Preheat an oven to 200 degrees centigrade.
Take a good quality ovenproof dish which is about 2 inches deep. Grease the container with a good quantity of ghee then put the banana leaves and pour the Biri Poda Pitha batter into the baking dish.
Put in the oven and cook at 180 degrees for 30 mins. Insert a toothpick to check the Poda Pitha if it comes out clean, if not then let it cook for a few minutes more. Repeat this procedure till the toothpick comes out clean.
Remove from the oven and let it cool down completely.
Cut the Biri Poda Pitha into pieces and serve at room temperature and enjoy.
