Tribal Cuisine: Mandia (Ragi )Kakarapitha



  1. Mandiaflour- 500gm
  2. Suji- 500gm
  3. Sugar/ jaggery- 250gm( more or less as per taste)
  4. Salt- as per requirement
  5. Oil- as required
  6. Green cardamom powder- 2 gm
  7. Cow ghee- 25 gm
  8. Fennel seed/ saunf- 3 gm
  9. Grated coconut-400gm
  10. Black pepper powder/ coarsely crushed -2 gm

Preparation method

  • Sieve Ragi( mandia) flour and mix with suji and keep aside.
  • In a pan/ kadhai boil water with the salt, sugar,fennel seeds and ghee.
  • Bring the water to a boil in a medium flame. once the sugar melts in water , add Ragi and  suji mix.
  • Stir continuously for 4-5 minutes over a low flame.
  • Cook till all the sujiragimix  is swollen and the mixture starts coming together like a ball.
  • Once the mix thickens like halwa, turn off the flame.
  • Remove the mixture on a plate and allow it to cool down for about 8-10 minutes.
  • Grease your palms with a little ghee and knead the mixture to form a smooth dough and keep aside with a cover.
  • Heat another pan.
  • Add grated coconut and sugar/ jaggery , cook for 3-4 minutes till the sugar/ jaggery melts.
  • Once the sugar/ jaggery melts completely, add cardamom powder and black pepper.
  • Mix and roast everything for half a minute, switch off the flame and keep aside.
  • Check the dough after 15 minutes. Apply a little ghee on hands and knead the dough to make it smooth.
  • Divide the dough into 35 equal portions. Apply a little ghee on your hands and pick a portion of the dough.
  • Roll it between your palms. Use your fingers to give it a shallow bowl shape.
  • Fill the dough with stuffing and close the mouth of the dough by collecting the corners and pinching it at the top.
  • Press the ball between your palms to flatten it. Press the ends slightly. Similarly, stuff and prepare all the Pithas.
  • Heat the oil ,Keep the flame medium-high. Once oil turns heat then reduce the flame to medium low.
  • Drop the Pithas in the oil and fry them for 1 mins from one side. After 1minutes, turn them upside down and fry Pithas from both sides till golden brown.
  • Once they turn golden brown, pick them up with a slotted spoon. Tilt the spoon at the corner of the pot. This will discard the extra oil back in the pot.
  • Take the Pithas out on a plate and serve them warm.
  • Fry all the Pithas similarly; each batch will take around 6-7 mins to fry up.
  • MandiaKakaraPitha is ready to be serve.

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at [email protected]