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A slice of Savoury Luni Poda Pitha served on a plate. The soft and porus texture of the inside is clearly seen with crispy top and edges

Savoury Luni Poda Pitha (Rice & Lentil Cake)

Luni Poda Pitha is the savoury version of the popular Poda Pitha, which is made using rice and lentils and stuffed with veggies. It is Gluten-free and a popular breakfast recipe from Odisha. If Ghee is substituted with oil, it is Vegan too.
Prep Time: 15 minutes
Cook Time: 30 minutes
Soaking & Fermenting Time: 12 hours
Servings: 2 6 inches thick Pitha

Ingredients

  • 1 Cup Split/Whole Urad Dal
  • 2 cup Rice -I used Idli Rice
  • 1 teaspoon Cumin Seeds
  • 2-3 Green chillies chopped
  • 1 teaspoon grated ginger
  • 2 tablespoon Fresh Chopped coconut
  • 2-3 tablespoon Chopped coriander leaves
  • ½ Cup chopped Carrot
  • 1 Cup chopped cauliflower
  • 8-10 cury leaves roughly chopped
  • Salt
  • Ghee (Clarified Butter) - Clarified Butter for cooking - Vegans can use oil
  • 1-2 tablespoon of extra water if required to adjust consistency.

Instructions

  • Clean the Dal and Rice.
  • Rinse well a couple of times until the water comes clear.
  • Soak the dal for 3-4 hours.
    Soaked Dal (Black Gram)
  • Soak the rice for 3-4 hours.
    Soaked Rice
  • Grind the dal and rice separately. (One can do it together too, but grinding separately helps)
    Dal being grinded
  • Add salt and let the batter ferment overnight or for 7-8 hours depending on your climate.
    Batter
  • Once fermented add cumin seeds, green chillies, chopped coriander, chopped carrot, chopped cauliflower, curry leaves, grated/chopped ginger and coconut.
    Veggies for Pitha
  • Mix in the batter.
    Veggies mixed in batter
  • Heat a heavy bottom kadai or a pan. (Preferably cast iron).
  • Add ghee/oil. If you are using a cake tin like me, grease the tin inside and on the edges well.
    Oil/ghee in a pan
  • Now pour half of the batter in the kadai.
    Savoury Luni Poda Pitha Batter poured in a pan
  • Cover and cook on slow for 20 minutes.
  • In between, after 10 minutes, drizzle some ghee/oil on the edges.
  • After 20 minutes, drizzle some ghee/oil on top.
    Ghee drizzled on top
  • Flip and cook on the other side for another 8-10 mins.
    The bottom side of Pitha being cooked
  • To check if it is done, insert a knife or a skewer. It should come out clean.
    The bottom side of Pitha being cooked
  • Serve as is or with some spicy potato curry.

Notes

  • Standard US Size Cups used.
  • The outer crust will be crispy, it would appear burnt if you cook on a cast iron. That is the speciality of this dish. It does taste delicious. The inner will be soft, outer crispy
  • Veggies of choice can be added.