Nov 15, 2008

Rice and lentil cake - savoury cake

poda pitta I have always admired the beautiful baking recipes by pearls of east. This idea of savory cake using rice and lentil sounded really interesting. I wanted to make it as soon as I saw it. So I made this for a sunday brunch. Its actually a traditional oriya recipe called poda pitta. Hers has come totally brown while mine is white in the inside. The probable reason must be because I used light brown sugar. So the batter was creamish in colour. You can try adding jaggery. But anyway, it is the taste that matters. We enjoyed it. Thanks for the lovely recipe.

Raw rice- 1 cup
Whole udid dal- 1/2 cup
Light brown sugar- 1 cup
Grated coconut- 1cup
Black pepper powder- 2tsp
Cardamom powder- 1tsp
Ginger chopped to small pieces- 1"
Salt- to taste
Ghee - 1tsp
Baking powder- 1tsp
Raisins- 8 to 10
Dates- 3-4 chopped
Cashews and almond- few- chopped fine

Soak the rice and udid dal overnight. Grind them to a coarse paste next day. Keep aside for 2 hours.Put together sugar, baking powder, cardamom powder, pepper, ginger and salt. Add them to above mix. Then add grated coconut, raisins, date, and nuts and mix well. Grease a baking pan with ghee and pour the batter. Preheat the oven at 180c and bake for 30 to 40 minutes till the knife comes out clean.
rice and lentil cake
oriya dish
Cool for sometime. Slice and serve.
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