Oriya Semolina Manda (Suji Manda Pitha) – Semolina Fritters stuffed with coconut are the perfect Indian festival or tea time treat.
Oriya cuisine is the food from the Northeastern Indian state of Odisha, formerly known as Orissa. Just about every blog/website that focuses on Oriya food includes a recipe for this. After consulting many, I came up with this one that worked really well.
This is a very traditional food of the region to serve for religious festivals, but it tasted just as good for breakfast with a cup of coffee.
Before we get to today’s recipe, let’s take a look at some other Indian snacks you can enjoy during tea time – both sweet and savory options.
Indian Tea Time Snacks
- Kai Pola – #GlutenFree Plantain Cake
- Baath – Semolina Coconut Cake
- Bolinhas – Goa Coconut Cookies
- Handvo – Savory Lentil Cake
- Plantain Pakoda
- Erral Masala Vadai – Shrimp Fritters
- Lobia Vada – Black Eyed Pea Fritters
- Sabudana Vada – Sago/Tapioca Fritters
- Gobi Pakora – #GlutenFree Cauliflower Fritters
- Manipuri Fish Pakora – #GlutenFree Fish Fritters
- Mysore Pak
- Bangalore Goli Baje
- Chickpea Spinach Samosaa
- Mava Samosa
- Kajji Kayalu
IN THE MAKING – HOW TO MAKE ORIYA SUJI MANDA PITHA
Not overly sweet. They’re crispy on the outside and soft porridge like consistency on the inside with the delicious coconut filling. This was such a new concept to create a dough out of semolina porridge, but it has filled my head with so many ideas. With this technique, I can experiment with different fillings. So step out of your comfort zone and try cooking a new cuisine today!
I did it and so can you!
Oriya Semolina Manda
- 2 cups semolina
- 4 cups water
- 1/2 teaspoon salt
- 1/2 cup sugar divided
- 3 teaspoons ground cardamom divided
- 2 tablespoons ghee
- 1 cup frozen grated coconut or freshly grated coconut
- In a large pot, boil water. Once it is boiling, add the salt, 1/4 cup of the sugar and 2 teaspoons of the cardamom. Turn the heat on low and slowly add the semolina, stirring constantly. Cook for 2-3 minutes stirring constantly, until thickened.
- Leave to rest until it is cool enough to handle.
- In a skillet, melt the ghee. Add coconut and sugar. Toast until golden. Turn off the flame and add the cardamom. Stir to combine.
- Divide the filling into 6 equal portions.
- With wet hands, knead the semolina for a few minutes and divide into 6 large balls. Make a well in each ball and place one portion of the filling inside. Cover to seal. Form back into a ball and then flatten into a disk, about 1/2" thick. Make sure the filling is well sealed and the outside is nice and smooth. Otherwise, it can open during frying and then it just becomes a big mess in the oil. Keep on wetting your hands as necessary, while filling and sealing.
- Heat enough oil or ghee for deep frying. (ghee is traditional) Fry until golden brown, about 5-8 minutes.
- Remove to paper towels to drain excess oil. Serve hot.
- To reheat, warm them up in the toaster oven so they can retain the same texture.
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…linking to New Indian Cooking