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 Sijha manda pitha | |
| Type | Pitha |
|---|---|
| Place of origin | India |
| Region or state | Odisha |
| Main ingredients | Rice flour,coconut,moong,jaggery,black pepper,chhena |
Manda pitha (Odia:ମଣ୍ଡା ପିଠା) is a steameddumpling which is prepared inOdisha, India during festivals falling inmonsoon and post-monsoon seasons likeManabasa Gurubara,Durga Puja,Kumar Purnima orRakhi Purnima. The pitha resemblesmodak ofMaharashtra andKozhakkattai ofSouth 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.In western parts of Odisha, this dish is made of suji shell with a coconut filling. Instead of steaming, it is deep fried.
The outer covering is made of steamed rice flour and the inner filling consists of coconut, moong, jaggery, black pepper andChhena.
