The tradition & historical record
1 min read · 2 sourcesManda 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.In western parts of Odisha, this dish is made of suji shell with a coconut filling. Instead of steaming, it is deep fried. 1
Preparation
The outer covering is made of steamed rice flour and the inner filling consists of coconut, moong, jaggery, black pepper and Chhena. 1
The text above is adapted from the Wikipedia article “Manda pitha”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Manda Pitha is steamed dumpling prepared in Odisha, India, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 1 external register, which can be verified through the citation. 2