Odia Recipes
Taste of Odisha
Taste of Odisha
It is a popular deep fried sweet cake in which mung dal and rice is used. It is prepared and served in the Odia homes on the occasion of festivals.
200gm split green
gram (mung dal / muga dali)
200gm sugar (chini)
50gm rice (chaula)
1 cup milk (khira)
1 teaspoon cardamom - powdered (aleicha)
½ litre refined oil (rifain tela)
Soak mung dal and rice in water for about 3 hours. Wash them thoroughly and then grind finely and make a batter. At first pre-heat the pan. Put the milk in the pan and add sugar to it. Stir the milk so that the sugar coagulates with the milk. Add the batter to the pan. When the batter gains its consistency, add elaichi powder and stir well. Now apply a coat of oil on a plate and pour the mixture into it. Keep the plate unaltered for 15 minutes so that the mixture hardens and attains the shape of the plate. Cut the settled mixture into desired shapes. Pre-heat the oil in a frying pan. Fry the cut tikkis on low flame till they become golden brown. Now the chandrakanti pieces are ready to serve .
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The culinary tradition of Odisha is centuries old. It is intertwined with the cultural identity of Odisha, and has evolved over a long period of time to acquire a uniqueness of its own. Odia foods are less spicy and less oily, making them one of the healthiest foods of India. The Mahaprasad served to the deities in the famous Jagannath temple of Puri represents the heritage of the food traditions of Odisha. Rice, pulses and seasonal vegetables serve as the basic ingredient of Odia foods. Besides, fish and sea foods also form a major part of the food preferences in Odisha.
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