Poda pitha (Odia: ପୋଡ଼ ପିଠା) is slow-cooked pitha. It is made by slowly baking fermented rice, black gram, grated coconut and jaggery overnight.[1][2][3] Its crust is slightly burnt, while the inside is soft and white. Poda pitha is generally made during Raja Parba.[4][5] It is served to Lord Jagannath and his siblings at Mausi Maa Temple on their way back after Ratha-Yatra, from Gundicha Temple to Jagannath Temple, Puri.
^Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha. Cultural Heritage of [Orissa]: Jajpur. State Level Vyasakabi Fakir Mohan Smruti Samsad.
^Classic Cooking of Orissa. Allied Publishers. 2010. pp. 61–. ISBN 978-81-8424-584-4.
^KRISHNA GOPAL DUBEY (27 September 2010). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. pp. 151–. ISBN 978-81-203-4170-8.
^Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha (2003). Cultural heritage of [Orissa]. State Level Vyasakabi Fakir Mohan Smruti Samsad. ISBN 978-81-902761-3-9.
^Savitiri Rout (1 January 1972). Women Pioneers In Oriya Literature. Motilal Banarsidass. pp. 18–. ISBN 978-81-208-2546-8.
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