Mandia Kakara: Tasty stuffed-crust recipe for home cooks

Served with hot Dalama, Mandia Kakara is awesome to taste.

Mandia Kakara: Tasty stuffed-crust recipe for home cooksPhotoCredit: OTV

Mandia Kakara

Odias never compromise with their food no matter what happens. And when it comes to authentic Odia pithas, everyone loves enjoying the mouthwatering dishes right from kids to elders. Besides, Odisha festivals are incomplete without its authentic pithas.

You might have heard about kakara, arisa, manda pitha, enduri pitha and chakuli pitha. But, have you heard of Mandia Kakara (Kakara pitha made of millet)?  

Mandia Kakara is unique because of its distinct preparation styles and diverse taste. Fillings inside kakara add extra flavour to it and bind the mouth with sweetness, for sure.

Served with hot Dalama, Mandia Kakara is awesome to taste.

Ingredient required

  1. Millet
  2. Semolina
  3. Cheese
  4. Fennel Seeds
  5. Salt according to taste
  6. Sugar
  7. Jiggery
  8. Grated coconut
  9. Cardamom Powder
  10. Black pepper powder
  11. Refined oil for deep frying
  12. Cashew

How to make

  1. Before making pitha, let’s prepare the stuffing.
  2. In a heavy bottomed pan, cook the grated coconut and sugar together till the sugar melts in medium flame.
  3. Turn off the heat.
  4. Add cardamom and pepper powder, and mix well.
  5. Transfer into a plate and keep the stuffing aside.
  6. Bring the pan and put some oil in it. Add fennel seeds in it.
  7. Add required water to the pan and let it boil.
  8. Add water to millet powder in the bowl. Ensure that it has dissolved properly.
  9. Now add the millet liquid to the boiled water.
  10. Turn the heat to low and slowly add semolina to the water while mixing all the time to avoid lumps.
  11. After semolina, add salt and cheese, grated coconut and salt. Don’t forget to put cardamom powder to it.
  12. Cook the mix cook on medium flame while stirring all the time till it starts to come together as a ball.
  13. Remove the dough into a large plate and let it cool.
  14. After the dough has cooled, grease your palm with ghee and knead the dough well till it is smooth.
  15. Divide the dough for stuffing.
  16. Roll each portion of stuffing and covering into a ball.
  17. Take one portion of the dough for covering and press into a disc about 3" in diameter.
  18. Place one portion of the stuffing in the middle and fold the edges of the covering over it and seal it.
  19. Roll this into a ball and flatten it slightly into a disc. Ensure there are no cracks in the outer cover.
  20. Repeat the process to shape all millet kakara pithas.
  21. In a small kadhai, over medium flame, heat the oil.
  22. When the oil is hot enough, gently slide one or two pithas into it and let them fry for about five minutes. Do not flip them over immediately.
  23. After 2 minutes, gently flip the pithas.
  24. Continue to fry while flipping the pitha at regular intervals till they are golden brown.
  25. Repeat the process to fry all pithas.
  26. Serve warm with Dalma.

Recommended Stories