Manda pitha
Kancha Manda pitha (Odia: ମଣ୍ଡା ପିଠା) is a steamed pitha which is prepared in Odisha, India during festivals falling on monsoon and post-monsoon seasons like Manabasa Gurubara, Durga Puja, Kumar Purnima or Gamha Purnima. The pitha resembles modak of Maharashtra and Kozhakkattai of South India. The name is derived from Odia word "Mandeiba" means "to place" or "to put" or "to dump" it also suggests the action of putting rice bowl into the warm water "Mandeiba" to Manda peetha.
 Sijha manda pitha | |
| Type | Pitha |
|---|---|
| Place of origin | India |
| Region or state | Odisha |
| Main ingredients | Rice flour, coconut, jaggery, black pepper, chhena |
Preparation
The outer covering consists of steamed rice flour and inner filling is of coconut, jaggery, black pepper and Chhena.
Manda pitha prepared during Kumar Purnima
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gollark: Pretty sure anything below 2.125, which 2.1249 is, should round to 2.12.
gollark: If you don't want the images and stuff it's only 15-ish gigabytes.
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gollark: The equation is 4FeS2 + 11O2 --> 2Fe2O3 + 8SO2. You want to know how many moles O2 are needed per mole FeS2, so that's 11/4 = 2.75. Then, since the question asks for how many moles O2 are needed with *3* moles FeS2, multiply by 3, and you get 8.25.
See also
- Kakara pitha
- List of Indian breads
- List of steamed foods
- Manda Pitha
References
List of Indian breads | |
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