A gentle and healthful steamed pitha from Odisha, made with rice and urad dal batter and filled with coconut and jaggery. This Muan Pitha is ideal for festivals or as a wholesome selfmade candy.
Odisha is a land of pithas. From festive choices to seasonal delicacies, each event feels incomplete with no plate of freshly ready pithas. While some are fried, some are roasted, and a few are steamed, every selection carries its personal allure. Among them, Muan Pitha holds a particular place as a healthful, steamed pitha made with a easy batter of rice and urad dal, crammed with scrumptious stuffing.
Unlike the fried variations comparable to Kakara Pitha or the crispy Arisa Pitha, Muan Pitha is gentle, gentle, and mildly candy. Traditionally cooked in a kadhai as it’s and even lined with turmeric leaves or banana leaves, the light steaming infuses the pitha with a refined aroma that feels each earthy and comforting.
What is Muan Pitha?
The ‘Muan Pitha’ in Odia typically refers to one thing gentle and spongy, and this pitha lives as much as that title. First, unfold a clean batter of soaked rice and urad dal inside a greased kadhai or steamer. Place a candy or savory stuffing within the heart, then cowl with one other layer of batter. Steam the pitha slowly till set, then reduce into wedges or scoop out in items.
This pitha is flexible as a result of you’ll be able to put together it with:
- Sweet stuffing – often coconut and jaggery, flavored with cardamom.
- Savory stuffing – spiced greens, lentils, or leafy greens.
I personally love the candy model, which jogs my memory of festive mornings at house when the entire home fills with the perfume of steamed rice batter and caramelized coconut-jaggery filling.
Tips for excellent Muan Pitha –
- Consistency of batter: It ought to be thick sufficient to unfold however not watery.
- Stuffing stability: Don’t overload with filling, or the pitha could break whereas reducing.
- Leaf lining: If out there, line the kadhai with turmeric leaves or banana leaves for a wonderful aroma. Otherwise, do it instantly within the kadhai.
- Variation: For a savory model, use sautéed greens, spiced dal, or perhaps a paneer filling.
When will we make this Pitha?
In Odisha, steamed pithas like Muan Pitha are sometimes ready throughout festivals comparable to Manabasa Gurubar, Raja Parba, and Kumar Purnima. They are additionally part of prasad (providing to deities), and through seasonal rituals, some want steamed meals over fried ones.
For many households, this pitha can be a healthful breakfast possibility, particularly in winter, when heat, freshly steamed dishes are most comforting.
Why you’ll love Muan Pitha?
- Healthy – Steamed, not fried.
- Traditional but versatile – Works with each candy and savory fillings.
- Light however filling – Perfect for breakfast, snacks, and even as a festive dessert.
A be aware from my kitchen –
Growing up, Muan Pitha all the time felt particular as a result of it was made with love and endurance. I keep in mind my grandmother skillfully layering the batter and stuffing it within the kadhai, whereas I waited eagerly for the primary slice. Even right this moment, getting ready it fills me with that very same heat.
If you’re keen on experimenting with conventional Indian recipes, Muan Pitha is value attempting. It’s proof that generally essentially the most comforting dishes are the only ones, made with simply rice, dal, and a contact of sweetness.
📖 RECIPE CARD
Muan Pitha – A Steamed Odia Pitha with Sweet Filling
Muan Pitha is a conventional steamed Odia delicacy comprised of a rice–urad dal batter with a candy coconut-jaggery filling.
For the Batter:
- 2 cups rice ideally uncooked rice
- 1 cup urad dal
- Salt to style
For the Sweet Stuffing:
- 1 cup grated coconut contemporary
- ¾ cup jaggery regulate to style
- ½ tsp cardamom powder
- ½ tsp black pepper powder
- 1 tbsp ghee
Preparing the Batter
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Wash and soak rice and urad dal individually for 4–5 hours.
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Grind them collectively right into a clean, thick batter utilizing minimal water.
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Add salt and let the batter fement in a single day for atleast for 4-5 hours.
Making the Stuffing
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Heat ghee in a pan.
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Add grated coconut and jaggery. Stir till the jaggery melts and blends with coconut.
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Cook on low flame till the combination thickens barely.
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Sprinkle cardamom powder, black pepper powder and blend the whole lot. Let it cool.
Assembling the Pitha
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Grease a kadhai or steamer plate with a bit of oil/ghee.
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Pour a layer of batter to cowl the bottom.
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Spread the coconut-jaggery stuffing evenly over it.
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Cover with one other skinny layer of batter.
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Steam on low-medium flame for 20–25 minutes, or till agency and cooked by way of.
Serving
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Once completed, let the pitha cool barely earlier than reducing into slices.
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Serve heat as breakfast, a snack, or as a part of a festive unfold.
- For added aroma, line the kadhai with turmeric or banana leaves.
- Roast the coconut evenly earlier than including jaggery for a nutty taste.
- Don’t overload with stuffing to keep away from breaking.
