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<p><b>New page</b></p><div>{{Short description|Food dish from Odisha, India}}<br />
{{Infobox Prepared Food<br />
| name = Poda pitha<br />
| image = Raja Janta poda pitha.jpg<br />
| caption = Poda pitha prepared for [[Raja Parba]].<br />
| alternate_name = Poda pitha<br />
| country = [[Odisha]]<br />
| region = [[Odisha]]<br />
| creator = <br />
| course = <br />
| served = Both hot and cold<br />
| main_ingredient = [[Rice]], [[jaggery]], [[black gram]] and [[coconut]]<br />
}}<br />
<br />
'''Poṛa Piṭhā''' ([[Odia language|Odia]]: '''ପୋଡ଼ ପିଠା''') is slow-cooked [[pitha]]. It is made by slowly baking fermented rice, [[black gram]], grated coconut and [[jaggery]] overnight.<ref name="MohantyPatnaik">{{cite book|author1=Gopinath Mohanty|author2=Jeeban Kumar Patnaik|author3=Santosha Kumāra Ratha|title=Cultural Heritage of &#91;Orissa&#93;: Jajpur|url=https://books.google.com/books?id=PCpuAAAAMAAJ|publisher=State Level Vyasakabi Fakir Mohan Smruti Samsad}}</ref><ref>{{cite book|title=Classic Cooking of Orissa|url=https://books.google.com/books?id=Jj_qBSIfgdIC&pg=PA61|year=2010|publisher=Allied Publishers|isbn=978-81-8424-584-4|pages=61–}}</ref><ref name="DUBEY2010">{{cite book|author=KRISHNA GOPAL DUBEY|title=THE INDIAN CUISINE|url=https://books.google.com/books?id=U4woRbF8irsC&pg=PA151|date=27 September 2010|publisher=PHI Learning Pvt. Ltd.|isbn=978-81-203-4170-8|pages=151–}}</ref> Its crust is slightly burnt, while the inside is soft and white. ''Poda pitha'' is generally made during [[Raja Parba]].<ref name="MohantyPatnaik2003">{{cite book|author1=Gopinath Mohanty|author2=Jeeban Kumar Patnaik|author3=Santosha Kumāra Ratha|title=Cultural heritage of &#91;Orissa&#93;|url=https://books.google.com/books?id=kYhKAQAAIAAJ|year=2003|publisher=State Level Vyasakabi Fakir Mohan Smruti Samsad|isbn=978-81-902761-3-9}}</ref><ref name="Rout1972">{{cite book|author=Savitiri Rout|title=Women Pioneers In Oriya Literature|url=https://books.google.com/books?id=2SCzRH24LnAC&pg=PA18|date=1 January 1972|publisher=Motilal Banarsidass |isbn=978-81-208-2546-8|pages=18–}}</ref> It is served to Lord [[Jagannath]] and his siblings at [[Mausi Maa Temple]] on their way back after [[Ratha-Yatra]], from [[Gundicha Temple]] to [[Jagannath Temple, Puri]].<br />
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== See also ==<br />
* [[Odia cuisine]]<br />
* [[Raja Parba]]<br />
* [[Jagannath Temple, Puri]]<br />
<br />
== References ==<br />
{{Reflist}}<br />
{{Indian Dishes}}<br />
[[Category:Cuisine of Odisha]]</div>MonteZaleski33