MANDA PITHA(STEAMED RICE CAKE)
Manda Pitha(The outer covering consists of steamed rice flour and inner filling is of coconut, jaggery, black pepper and Chhena.) is a steamed Pitha which is prepared in all parts of Orissa during festivals like Manabasa guruvar, Durga Puja, Kumar Purnima, Gamha Purnima etc.
Rice-1 cup(instead of rice you can also use semolina(suji))
Grated Coconut-1 cup
Black pepper powder-1/4 tsp
Edible camphor powder-a pinch
Salt-a pinch or two
1-Soak the rice for 1 hours,then wash and drain all the water completely and then spread the raw rice in a soft towel and allow it to dry completely.
2-Then heat a pan and dry roast the dried rice(this is to ensure that the moisture is completely gone).Grind it to a fine powder in a mixer and keep it aside.
3-In a pan 1st melt jaggery,then add shredded coconut and keep stirring till the jaggery starts sticking to the coconut.
4-Add cardamom powder,pepper powder and edible camphor powder and mix well.
5-Keep stirring on slow flame for about 5 mins,till the coconut Jaggery mix starts sticking to the pan and slightly get browned.Remove from the flame,keep aside and let it cool down.
6-In a kadhai bring 1 cup of water to boil.Add salt and sugar to this.Add the rice flour in small batches and mix continuously so that no lumps are formed.
7-Keep on stirring in low-medium heat for approx.25-20 minutes to make fine dough.Then remove it from heat.
8-Let the dough cool down to room temperature.knead the dough with oil/water to make it softer.
9-Make a deep depression in the middle make the dough into the shape of cup.
10-Now fill a coconut stuffing in your cups and seal it on all sides to make it back into a ball.
11-Now flatten the balls between your palms.Place the balls in a idli steamer,cover and cook for about 10-15 mints.
12-Remove from flame.Serve it hot or cold.