Ingredients:
Rice 2 Cups
Urad Dal 2 Cups
Shredded cocunut 2 cups
jaggery / sugar 2 Cups
Salt 2 tea spoon
Grated Ginger 2 table spoon
Black pepper powder 1 table spoon
Ghee 2 table spoon
Raisins : 10-15
Cardamom Powder : 1 table spoon
Process:
Soak Urad Dal and rice overnight or for six hours. Wash rice and dal and then grind them into a thick and fine paste. Add salt and mix well. Keep the paste aside for 2 to 3 hours.
Then mix the grated coconut, jaggery/sugar, ginger and black pepper powder and mix well.
Pre heat the oven and grease the baking tray with ghee.
Sprinkle little sugar and keep the pan in oven for 2 to 3 minutes till the sugar caramalizes. This step is optional, however it gives a nice reddish- golden color to the top layer of dish.
Pour the paste into the tray and keep it in the oven with 350 degree temperature for 30 minutes. Then reduce the temperature to 250 for another 30 minutes.
Check with a needle and switch off the oven when the color changes to golden brown.
Let it cool down and after that you can cut it into small pieces.
My mother uses the above ingredients and make it on a kadai. If you want you can try it also.
Put 1 table spoon ghee in a thick Kadhai. Place the kadhai on the stove. Once the ghee is heated, then pour 2 cups of batter. Cover it and keep it on the stove on low flame. After 10 minutes turn the side with a thick spatula. Again let it be on the flame for another 5 to 10 minutes. The color of podapitha will change to golden brown. Remove it from the flame and let it cool down. You can offer it to Lord Jagannath as a Single piece.