Mandia (Ragi/ Finger millet) Podapitha



  1. Mandia (Ragi/ Finger millet)  flour-2 cup
  2. Blackgram- 1 cup
  3. Sugar/ Jaggery- 1 ½  cup( or according to taste)
  4. Salt-a pinch of
  5. Sliced Coconut- 1 cup
  6. Green cardamom powder- ½  tsp
  7. Ghee- 1tbs

Preparation Method

  • Wash black gram thoroughly with water till it is clean and soak it for around 2 hours.
  • Grind the soaked black gram, till the batter turns into a smooth paste.
  • Mix Mandia (Ragi/ Finger millet) flour with black gram batter in a bowl.
  • Leave the batter for fermentation for about 7 to 8 hours( in winter leave it for the whole night)
  • After fermentation, add salt, sugar/jaggery, and green cardamom powder to the batter.
  • Mix it well and let the batter rest for another 10 to 15 minutes.
  • Add sliced coconut to the batter and mix it well.
  • Preheat the Kadai/pan  in a medium flame
  • Grease the kadhai/pan with ghee and put the batter into the Kadai topping with sliced coconut.
  • Cover the Kadai/pan with a plate and place the Kadai in low flame for about 25- 30 minutes.(Time may vary according to the size of Kadai/ pan.)
  • You can check the perfection of the podapitha by inserting a fork/ knife. The fork/ knife must become out clean.
  • Now Mandia (Ragi/ Finger millet) podapitha is ready to serve.
  • Let it cool down, then remove pitha from Kadai/pan, cut it into desired shapes and serve.

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at [email protected]