Some Orissa Food Recipes

Orissa, in the East and North East part of India has a varied food fare.

It is known for subtle tastes of Spices.

On the Vegetarian side one can taste various delicacies different from the other parts of India.

Food from Orissa, India.
Odisha Food.


The oil base used is mostly mustard oil, but in festivals ghee is used. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Odias are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. Festivals and fasts witness a cuisine without onion and garlic, whereas other days witness an aroma of garlic and onion paste in curries. One can find restaurants serving food without onion and garlic in major places like Puri and other coastal area, which is run by Brahmin owners..

Rice, breads and lentils

Havisha dalma during the Kartikamonth containing plantain, arum, grated coconut and Dillenia indica fruit

Generally people use many kinds of rice. One is Arua (sun dried and milled paddy) and another is ushuna (half boiled and milled paddy).

The former is more popular in urban areas and Brhmin villages whereas Ushuna is popular in coastal and western, Northern Odisha villages. In southern Odisha Arua is popular even in villages. Generally scented rice varietis are used for kheeri/payas.

  • Chuda -Flattened rice.
  • Dali
  • Dalma(ଡାଲମା/ଡାଲେମା/ଡାଲଣା) – Mixed lentils with various vegetables, is popular due to the high nutritional value and consumed as a complete food.[1]
  • Khechedi(ଖେଚେଡ଼ି)- Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals.
  • Mandia Jau-Boiled Ragi cooled overnight
  • Chhatua – There are various kinds of Chhatua eaten as daily breakfast. Its a paste that has flour made from fried whole grain or wheat or rice and then mixed with sugar, banana, milk or curd.
  • Luchi (ଲୁଚି)- Unleavened flour bread deep fried in oil.
  • Mitha Bhata (ମିଠା ଭାତ), Kaanika (କାନିକା) – Mildly sweetened rice with assorted spices
  • Mudhi (ମୁଢ଼ି/ଭୁଜା)- It is puffed rice.
  • Pakhala (ପଖାଳ)- Rice soaked in water with yogurt and seasonings.
  • Paratta (ପରଟା)- Layered wheat bread rolled out in triangular or round shape and tawa-fried
  • Palao (ପଲଉ)- Rice in clarified butter with raisins, nuts, vegetables, whole spices
  • Poda Pitha is a cake made of rice and other spices which is eaten during the Raja festival.
  • Puri(ପୁରୀ) – Unleavened whole wheat flour bread deep fried in oil.


Some Dishes.



100gm pigeon pea /arhar dal (harada dali)

50gm raw papaya (kancha amrutabhanda)

50gm striped pear gourd / parwal (potala)

50gm potato (alu)

1 big onion (piaja)

3-5 dry chili (sukhila lanka)

½ teaspoon mustard (sorisha)

1 teaspoon cumin seeds (jeera)

2 bay leaves (teja patra)

½ teaspoon turmeric powder (haladi gunda)

3-teaspoon of any refined cooking oil (refain tela)

½ teaspoon cumin seeds powder (jeera gunda)

½ tea spoon chili powder (lanka gunda)

salt to taste (luna)



Wash the vegetables thoroughly. Cut them into small pieces. Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder and 3 to 4 cups of water in a Pressure Cooker and boil on medium flame. After one whistle switch off the gas. A little later as the pressure of the cooker is released, open the lid. Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, bay leaves, chopped onions and 3-4 dry chilies. Fry till they turn golden brown. Now add all this to the boiled dal and vegetables of the pressure cooker and stir well. Add jeera powder and chili powder. Close the lid and heat further for 2 minutes. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.


What’s mentioned above is a simple recipe of Dalma. You may further make variations of the same by adding / replacing the vegetables with pumpkin, brinjal, plantain, and yam etc.  A little scrubbed coconut  may also be added. Using desi ghee (gua gheea) instead of refined oil lends subtle flavour to dalma. If you feel that the arhar dal is not getting boiled properly it may be soaked in water for about 30 minutes before putting the same in pressure cooker. Also find another variety of dalma elsewhere on this page, where moong dal is used instead of arhar dal..




First Computer Created Recipe Indian Turmeric Paella

Cooking involves Creativity of the highest order.

I have often remarked to my children about the dishes we eat.

Human beings have to first eliminate what is not poisonous.

Choose what is tasty,then what is Healthy.

Find the various ingredients.

Arrive at mixture that is both tasty and nutritious.

Imagine how many Man Years are needed to arrive at the complex dishes Indian Cuisine offers!

Now  the Computer designed recipe is out.

One of the first, which is acknowledged is a Dish involving Turmeric and Spices Combination ‘Indian Turmeric Paella.


First Computer Designed Recipe
First Computer Designed Recipe, Indian Turmeric Paella.

“If you look at chess, it’s a deductive problem. All the pieces are on the board and you deduce what to do,” project lead Lav Varshney tells Co.Design. But cooking isn’t chess. A chef must choose their own pieces to construct not an objective goal (a checkmate), but a complex and highly subjective interplay of flavor, texture, and presentation to delight our senses. It’s inductive reasoning, something IBM began to explore with Watson (a system that had to reason Jeopardy answers that weren’t on a chess board).

“We’ve been interested in pushing computing to a new direction, computational creativity. We’re trying to draw on data sets, not just to make inferences about the world, but to create new things you’ve never seen,” Varshney says.

And somewhere amidst the seemingly infinite possibilities, sheer numeric processing gives way to a seemingly magical, entirely human process: Creativity.

Dim Sum,Indian Versions Upma Kozhukkattai,Kuzhapputtu

Dim Sum is a famous dish in Hongkong , China and Southeast Asia in general.


It has both vegetarian and non vegetarian versions.


Top Chefs feel that it is  slowly dying down due to the entry of Fast Foods of the West.


Some feel that it is popular than ever and it is a Dish not easy to prepare.


We, in India, down South India have delightful Vegetarian Equivalent of Dim Sum.

Upma Kozhukkattai:

Upma Kozhukkattai.
Upma Kozhukkattai.



Raw rice 1 tumbler
Water 2 1/2 tumler
Salt To taste
Grated Coconut 3 tablespoon

For Seasoning

Oil 1 teaspoon
Mustard Seeds 1 teaspoon
Urdal 1 teaspoon
Channadal 1 teaspoon
Redchilli 2
Hing a pinch
Curry Leaves few


  • Soak the raw rice(preferably Pacharisi) for 15 mins in water. After 15 mins, drain the water and spread the rice in the towel and let the rice dry completely. Grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not grind completely like rice flour.
  • Heat the oil in the pan. When the oil is hot, add the mustard seeds. Once the mustard seeds starts to sputter add the urdhal, channa dhal, broken red chillis, curry leaves. Fry the above mixture till dhal turn into golden brown color.
  • Now add the water along with hing and salt .
  • When the water starts boiling add the ground rice and stir it well to avoid lumps.
  • Once the ground rice cooked completely add the grated coconutand mix it well.
  • Switch off the flame when the mixture gets thicker and there is no traces of water.
  • Spread the cooked upma in plate and allow it to cool.
  • Now make a small balls out of it and place it in a Idly plate and steam cook it for five minutes.
  • Serve Upma Kozhukattai with coconut chutney/Vendhya kuzhambu



Kuzha Puttu Recipe
Makes 1 kuzha puttu
  • Raw rice (Pacharisi) – 1 cup
  • Coconut – 1/2 cup
  • Elachi powder – a pinch (optional)
  • Sugar – 2 tbsp (optional)
  • Salt – as required
  • Water – as required to sprinkle
  1. Soak the rice in water for 2 hours. Strain and spread in a cloth, allow the water to drain.
  2. Then grind it in a mixer into a fine powder.Dry roast the flour for 5mins in a pan, then sieve it once to get a fine powder.Your puttu rice flour is ready.
  3. Take the flour in a basin,add required salt to it. Add salt, sugar, elachi powder and start sprinkling water little by little, mix well.Keep a note that the flour should look like grated coconut or breadcrumbs.Do not add more water to make it sticky.
  4. Now add a fistful of grated coconut into the puttu maker and then add rice flour till half then add another handful of coconut. Do it till you reach the top of the rim of the puttu maker.
  5. Meanwhile add water to the pressure cooker and attach the puttu maker to the pressure cooker and steam it for 10mins. Check by using the stick given through the hole, the stick should come out clean then ur puttu is ready. Now careful push the puttu from the botton using the given stick. Cut into slices and enjoy with kadala curry
  7.  Dim Sum.

  8. “Making dim sum isn’t easy,” says chef Mak Gui-pui. “There are many factors that can influence the taste. Take barbecued pork buns – even the weather can affect the outcome,” he adds.

    He is talking about how higher external temperatures can hasten the process of fermentation, making it easier for baked goods to turn sour in hot weather.

    As the founder of Tim Ho Wan, one of Hong Kong’s most popular dim sum restaurants, Mak, 50, knows what he’s talking about.

    “Yum cha”, or “dim sum” brunch is the most popular and well-known form of Cantonese cuisine. Eating dim sum is usually a happy and boisterous occasion, when family and friends gather to sip tea and eat a great variety of dishes.

    These are usually exotic snacks served in bamboo containers or on small plates. The great popularity of the southern Chinese cuisine is a source of pride for many Hong Kongers, but also an expression of their unique cultural identity.

    Mak says going to “dim sum” remains an important ritual for people.


Please try the Idlis as well.



Organize Your Kitchen, Cooking

In India Meals are not ‘rustled up’ or assembled in jiffy by adding some packaged foods, at least in the traditional Homes.

An Organised Kitchen would make even the most elaborate preparation can take only the least cooking time if the kitchen  and the ingredients are well-organized.

In Indian Homes, especially in the South, we have a five partitioned container called ‘அஞ்சறைப்பெட்டி ‘ ,meaning Five- partitioned Container.

Anjarai Petti.

They contain Pepper, Mustard , Fengureek ,Cumin ,pigeon-pea(துவரம் பருப்பு ).

Depending on usage these might vary as also the number of Compartments.

No Indian cooking can be done with out these ingredients.

Keep this and other ingredients like Red Chilies, Bengal Gram ,Salt , Chilli powder,Asafoetida and Tamarind.

And keep the cooking utensils handy .

Read the Info-graphics.

Kitchen Guide.
Arrange your Kitchen for Functionality.

All About Idli,Origin,Recipe ,The South Indian Breakfast

Idli (and the process of steaming) was known in India by as early as 700 CE. The process of steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern-day Idli.(Wiki)

This famous south Indian Delicacy has attracted a lot of controversy.

There is a serious contention between Tamil Nadu and Karnataka as to who can lay claim to the invention of Idli.

The South Indian Breakfast Idli.

Karnataka origin
Vaddaradhane by Shivakoti Acarya ( Rashtrakoota times)of the 10th century names Iddalige ( Idli ), Holige (Poli) and Savige ( Vermicelli). The 12th century encyclopedia Manasollaasa of Somashekhara Ballala III (Kalyani Chalukya) is a veritable treasure house of recipes and cooking styles. Lets not forget that these were empires with catholic tastes and wide trading hinterlands.

This has been reported by King Homeswara around 1000 AD and only Black Ural Dal was used;it was soaked in buttermilk.

Only the 17th Century Rice was added into the Recipe.

“‘iddalige’, first mentioned in a Kannada work Vaddaradhane of Sivakotyacharya in 920 AD. The Sanskrit Manasollasa of 1130 AD has ‘iddarika’. Tamil apparently only first mentions ‘itali’ in the 17th century.”

There is also an Indonesian Twist.

‘Acharya notes:the use of rice grits along with urad dhal,the long fermentation of the mix, and the steaming of the batter to fluffiness. Only after 1250 AD are there references to what seem to be idlis as we know them. Achaya’s contention is that this absence from the historical record could mean that idlis are an imported concept — perhaps from Indonesia which has a long tradition of fermented products, like tempeh (fermented soy cakes), kecap (from where we get ketchup) or something called kedli, which Achaya says, is like an idli. This is plausible enough given the many links between Southeast Asia and South India, through rulers and traders. Acharyra also adds many legendary stories ,but there is no basis for them. When we look forward to literary evidences in Indian literature , Acharya does not give any in Indonesia.
Heuan tsang says no steaming vessels south india in seventh century.But steaming vessels are not required for steaming dishes , steam can be produced using cloth over the vessel, still this method is used in south India.’

Gujarati origin
Gujarat have IDADA which is steamed dhokla made from same ingredients as Idly.Namely Urad dhaal and Rice which are fermented overnight and next day steamed.Gujarathis claim Idaly is a dish which came to south from Gujarat during 10/12th century AD.when lot of silk weavers from saurashtra came to south via Maharashtra.The dukkia is first mentioned in AD 1068 in Gujurathi Jain literature, and dhokla appears in AD 1520 in the Varanaka Samuchaya. Besan flour is fermented overnight with curd, and steamed in slabs which are then cut into pieces and dressed with fresh coriander leaves, fried mustard seeds and coconut shreds. A coarser version is khaman and both are popular breakfast and snack foods in Gujurat. But we have to note that Gujart was ruled by chalukyas and Rastrakutas for many centuries before that and Idada may be from iddalige. Since we dont find references to that before that.’

Tulu and kannada dishes
Many old words appearing in the Vaddaradhane,but extint now in modern Kannada, are existing still in Tulu even now.Like “muttukadi”,”baikam”(Baikampadi) etc. Hale(Old) Kannada and Tulu shared many words. They also should have shared rice dishes like iddli(<-iddalige). We are handicapped by the absence of Tulu texts dating back to 10th C. AD or older ones.Compare this with the numerous leaf based steam cooked Tulu rice dishes similar to iddli in technology.However it is difficult to trace the antiquity of these leaf-wraped precursors of iddlis. Since,leafy vessels are more primitive designs than the more modern iddli cooking vessels, Tulu disheslike moode,gunda,kotte etc., can be said to be actual ancestors of the modern iddlis.’

So in terms of Date Karnataka is the Inventor of Idli and Not Tamil Nadu.

How to Prepare Fluffy Idlis.

For Exquisite Taste none can beat the Chettinadu Idlis.

Parboiled rice ( Pulungal arisi ) –  4 cups
Urad dhal –  1cup [ Rice : dal = 1: 4]
Salt to taste


1.Soak the rice and black gram separately for three hours.

2.Then  wet grind rice and black gram separately

3.Mix together thoroughly to make a smooth batter.

4.Add salt to taste and mix.

5.Keep the batters aside for 12 hours to get fermented.

6.Then make Idlies in the Idly cooker.

7.Use cloth in the idly plate.

8.Cook in low steam for 10 to 15 minutes.


PS To get the best Taste use the’ used water in the grinding of the ingredients’.

Sources.Controversies histoties.blogspot.


Calorie Count.
Wheat paratha 1 304 Wheat poori 1 68 236
Bajra/Jowar chapatti 1 108/106 Wheat chapatti 40 68/66
Boiled rice 140 gm 238 Idli (2 Piece) 130 108
Idli (rice) 2 130 Idli (rawa) 16 114
Upama 260 gm 397 Sada Dosa 1 210 187
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