Podo pitha

{{Infobox Prepared Food

| name = Poda pitha

| image = Raja Janta poda pitha.jpg

| caption = Poda pitha prepared for Raja Parba.

| alternate_name = Poda pitha

| country = Odisha

| region = Odisha

| creator =

| course =

| served = Both hot and cold

| main_ingredient = Rice, jaggery, black gram and coconut

}}

Poṛa Piṭhā (Odia: ପୋଡ଼ ପିଠା) is slow-cooked pitha. It is made by slowly baking fermented rice, black gram, grated coconut and jaggery overnight.{{cite book|author1=Gopinath Mohanty|author2=Jeeban Kumar Patnaik|author3=Santosha Kumāra Ratha|title=Cultural Heritage of [Orissa]: Jajpur|url=https://books.google.com/books?id=PCpuAAAAMAAJ|publisher=State Level Vyasakabi Fakir Mohan Smruti Samsad}}{{cite book|title=Classic Cooking of Orissa|url=https://books.google.com/books?id=Jj_qBSIfgdIC&pg=PA61|year=2010|publisher=Allied Publishers|isbn=978-81-8424-584-4|pages=61–}}{{cite book|author=KRISHNA GOPAL DUBEY|title=THE INDIAN CUISINE|url=https://books.google.com/books?id=U4woRbF8irsC&pg=PA151|date=27 September 2010|publisher=PHI Learning Pvt. Ltd.|isbn=978-81-203-4170-8|pages=151–}} Its crust is slightly burnt, while the inside is soft and white. Poda pitha is generally made during Raja Parba.{{cite book|author1=Gopinath Mohanty|author2=Jeeban Kumar Patnaik|author3=Santosha Kumāra Ratha|title=Cultural heritage of [Orissa]|url=https://books.google.com/books?id=kYhKAQAAIAAJ|year=2003|publisher=State Level Vyasakabi Fakir Mohan Smruti Samsad|isbn=978-81-902761-3-9}}{{cite book|author=Savitiri Rout|title=Women Pioneers In Oriya Literature|url=https://books.google.com/books?id=2SCzRH24LnAC&pg=PA18|date=1 January 1972|publisher=Motilal Banarsidass |isbn=978-81-208-2546-8|pages=18–}} It is served to Lord Jagannath and his siblings at Mausi Maa Temple on their way back after Ratha-Yatra, from Gundicha Temple to Jagannath Temple, Puri.