There are different varieties of Pithas and Mithas which are essential components of Odisha cuisine. They have their own significance and preperation during well-known Odia festivals. It takes skill to prepare these delectable Pithas, which are irresistible once consumed. Mark my words, these items can make you taste addict.
Here is a list of some authentic Pithas and Mithas from Odisha that you should try-
Also check :: Top 7 Mouth watering Foods of Odisha
Podo Pitha
This Pitha is a significant highlight of the Raja Parba and is one of Odisha’s most unique festivals. This pitha is Lord Jagannath’s favorite and serves as part of the daily meal at the most popular Puri Jagannath Temple. Poda Pitha is a rice and coconut cake. Its coconut crunch garnished with nuts and caramelized jaggery will tingle your taste buds. It has a slightly burnt crust and a soft and white interior.
Arisa Pitha
This pitha is one of the most famous traditional pancakes of Odisha and is made on the occasion of Manabasa Lakshmi Puja. It is made primarily of rice flour, kneaded in sugar or jaggery syrup, and topped with sesame seeds. It has a crispy outer coating with a soft interior. Because this Pitha is deep-fried, it is primarily dry and hardened, and due to this Arisa Pitha can be stored for about 2-3 weeks.
Manda Pitha
It is prepared in Odisha during monsoon and post-monsoon festivals such as Manabasa Gurubara, Durga Puja, and Kumar Purnima. Manda Pitha is made of semolina and filled with sweet fillings or fresh cheese (Chhena). Grated coconut with cardamom enhances the delicious flavor of Manda Pitha. It is good for the individuals concerned about their health as not a single drop of oil is used.
Enduri Pitha
It is mainly made during Prathamashtami and Manabasa Gurubara (two crucial festivals of Odisha). This dish is made by steaming rice and black gram batter with coconut, cottage cheese, jaggery, and black pepper before wrapping it in ‘turmeric leaves’.
Taala Pitha
It is made entirely of the fruit Palmyra (known as ‘Taala’ in Odia). The recipe is very similar to Kakara Pitha, except it uses ripe Palmyra as one of the most essential ingredients. The combination of Palmyra-flavored semolina, coconut, and jaggery gives it a distinct flavor.
Chitau Pitha
Chitau Pitha is unique in its own right, made of rice flour and coconut slices. This pitha is made during the Chitalagi or Chitou Amavasya, a Lord Jagannath-related festival. This is essentially a different version of the South Indian Neer Dosa. Because it is light and healthy, Chitau Pitha is usually served with a side dish such as Dalma (lentils with vegetables) or Phula Kobi Tarkari (cauliflower curry).
Chandrakanti Pitha
Chandrakanti Pitha is a delectable deep-fried dessert cake made of green gram flour and rice flour. It is a sweet dish that originated in coastal Odisha. The use of green gram (moong dal) in this dessert recipe makes it even more appealing.
Almost every Odia household makes it, especially during Diwali.
Gaintha Pitha
Gaintha Pitha is made from rice flour dough balls soaked in cardamom-flavored milk. Rice flour is cooked with water before being kneaded into a dough, formed into balls, and dropped into a simmering milk cream. This is one of the most popular Pithas among sweet-toothed people. This is usually made during fasting time.
