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Monday, October 12, 2009

Kosali Maada aau Peetha

Podh Peetha


Rice- 500 grams
Biri (Black gram)- 500 grams
Jaggery/ Sugar - 500 grams
Green Cardamom (powder)- 1 teaspoon
Salt - 1 teaspoon
Coconut - 1


Soak rice and biri for 5 hours and then grind to a fine paste.
Add salt to the dough and let it stand overnight.
Break coconut into 2 halves. Grate one half and cut the other half into small pieces.
Add all the coconuts, jaggery, cardamom powder to the dough.
Mix well.
Pour the dough to a baking dish smeared with little oil.
Heat the oven at 300 degrees farenheit. Put the baking dish in the oven and bake for 45 mins.
To check for pitha readiness, insert toothpick or fork. If the dough does not stick, its ready.
Allow the pitha to cool before cutting into pieces.

Suji Maada


Suji (rawa ) -150 gm
Nadia kura(Shredded coconut)- half a coconut
Chini(Sugar) -75gm
Elachi( cardamom)- 4 pcs
Gua Ghee(cows ghee)-1 tbs
Salt – as per taste


Take a frying pan. Put the sugar and shredded coconut into the pan, fry it for 10 min, when semi cooked, add crushed cardamom. When cooked take out from flame, keep aside.
Take water (double the amount of rawa) in a deep pan. Add ghee, sugar and salt as per the taste. Boil it.
When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.
Wait till the dough cools down to room temperature, kneed the dough with ghee to make it softer.
Make 8-10 balls from the dough when rolling it in hand. Flatten balls and put some coconut stuffing, roll it to make a ball.
In a separate deep pan take water (2/3). Tie a cloth over the mouth of the pan. Boil it.
When its starts steaming, put the rawa balls and cover it. Steam it for 10 min. Remove from flame. Serve it hot or cold.



Atta ( Wheat flour ) - 300 gm
Suji ( Rawa ) - 75 gm
Maida - 75 gm
Kaju ( Cashew Nut) – 20 gm
Chini ( Sugar ) - 200 gm
Pan Muhuri ( Aniseeds) - 2tsp
Nadia cura ( shredded coconut ) - 4tbsp
Tel ( Refind Tel ) - As per requirement
Noon ( Salt ) - As per requirement


To start with, cut cashew into small pieces.
Add Wheat flour, rawa, maida, sugar, aniseeds, shredded coconut, salt as per taste and required water to make a semi liquid batter. Whip well and keep it for 30 mins.
Heat tawa (non stick will be better) on a medium flame.
Spread a little oil (1tps) on the tawa.
Take the batter in a tablespoon and spread it on the tawa like a dosa.
Turn the pitha upside down after 1 min.
When turns golden brown from each side, remove it from tawa and serve it hot.

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Welcome to KOSAL


"Aamar Sanskruti Aamar Gaurav"

Welcome to the land of culture "Koshal" . Koshal is the land of great warriors. The land of Maharaja's.The land of Maa Samalei, World famous sambalpuri saree , great teracotta works, land of tantrik Vidya, world famous Sambalpuri music and dance.

Koshal consists of ten beautiful districts..
and Deogarh.

The motto of this community is to bring all the young warriors of koshal to a common platform from where they can initiate the process to preserve the great Koshali culture and swear to free our motherland koshal from atrocities..

So friends lets join hand and do something extraordinary to create a separate identity of us across the globe and create a separate koshal state,full of prosperity and impartiality.

We Consider Kosali language as the mother of Oriya language, the origin of kosali language was found by the historians from Subarnapur in Stambheswari inscription of 12th century A.D. The Kosali language is spoken by about 2 crores of people in the entire KBK belt and Western Orissa and part of A.P., M.P., Chhatisgarh, Bihar, Jharkhand and West Bengal. It is a matter of regret that the Government of Orissa has not taken any interest to improve the standard of Kosali (Sambalpuri) language.


So start sharing your views on Koshal.....