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Kancha Manda pitha

Sijha manda pitha
Type	Pitha
Place of origin	India
Region or state	Odisha
Main ingredients	Rice flour, coconut, moong, jaggery, black pepper, chhena
Media: Kancha Manda pitha

Manda pitha ( Odia: ମଣ୍ଡା ପିଠା) is a steamed dumpling which is prepared in Odisha, India during festivals falling in monsoon and post-monsoon seasons like Manabasa Gurubara, Durga Puja, Kumar Purnima or Rakhi Purnima. The pitha resembles modak of Maharashtra and Kozhakkattai of South India. The name is derived from the Odia word "Mandeiba" ( Odia: ମଣ୍ଡେଇବା) means "to place" or "to put" or "to dump". It suggests the action of putting a rice bowl into warm water "Mandeiba" to make Manda peetha.

Preparation

The outer covering is made of steamed rice flour and the inner filling consists of coconut, moong, jaggery, black pepper and Chhena.

• Making a manda pitha
• 
  Manda pitha prepared during Kumar Purnima

See also

• Kakara pitha
• List of Indian breads
• List of steamed foods
•   Food portal
• Manda Pitha

References

• guide to make manda pitha