Odia Egg Poda Pitha
IndianIndian RecipesDesi eggsMedium
Odia poda pitha — a slow-baked rice and jaggery cake — made with egg for a soft, festive slice, the traditional Odia celebration cake.
Prep time20 min
Cook time35 min
Total time55 min
Servings4
Ingredients
- 1 cup rice flour
- 1/2 cup jaggery (gur), grated
- 4 eggs
- 1/2 cup grated coconut
- 1/2 cup yogurt
- 1 tsp baking powder
- 1/2 tsp cardamom powder
- 1/4 cup raisins
- 2 tbsp ghee
- 1/2 cup milk
Method
- Mix rice flour, jaggery, coconut, yogurt, cardamom and milk into a thick batter.
- Beat the eggs and fold into the batter with the baking powder and raisins.
- Grease a cake tin or heavy pot with ghee.
- Pour in the batter and cover with a lid.
- Bake in a preheated oven at 180 C for 30 to 35 minutes, or cook on very low heat with a heavy lid.
- Check with a skewer — it should come out clean.
- Cool for 10 minutes, then slice.
- Serve warm or at room temperature with tea.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)12 g
Fat (estimate)13 g
Carbs (estimate)42 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: bake until the centre is fully set and a skewer comes out clean. Allergen: egg, milk, tree nuts (coconut). Substitute sugar for jaggery if needed. Do not open the oven in the first 20 minutes or the cake may sink. Nutrition values are estimates.