Manda Pitha

Come the special Thursday which coincides with a Dasami and Shukla Paksha (waxing phase of moon) ,and almost every Odiya kitchen gets this dish going. Known as Sudhasa Brata, it is celebrated in honour of Goddess Laxmi, the deity for wealth and good fortune.
As goes the ritual, ten numbers of such manda pitha's are offered to the deity. A ten layered thread with ten knots is prepared as well which the women tie around their arms. 

A very healthy snack using very minimal oil yet quite filling.

A rice dumpling with stuffing as per one's taste buds... sweet chenna & coconut stuffing for the one's with a sweet tooth or the spicy potato and veggie stuff for the spiced tongues !!

Blend the soaked rice to a smooth paste. Pour into a pan on medium heat and keep stirring till...

...dough becomes soft and dry.
In case of rice powder, heat water with a little ghee. Then add the powder and stir until dough becomes soft and dry.
Switch off the heat and cover with a lid. Let it rest and cool down to room temperature.

Knead roughly.Pinch out small portions of the dough and make balls of approximately 1" diameter.

Stuff filling inside and re-shape into smooth mandas. Use water to grease your palms as well as smoothen the manda.

Fry them in boiling water for 10 minutes.  Else, steam them up in an idli maker.

Drain them out of water and let it rest for a couple of minutes before serving.

INGREDIENTS:

• 1 Cup rice soaked overnight or 1 cup rice powder
• 3 cups water
• 1 tsp. sugar
• 1/2 tsp. salt 

For the Filling (sweet)

• 3/4  Cup cottage cheese
• 1/2 cup freshly grated coconut
•  Sugar as per taste
• 6 - 8 cardamom seeds - crushed 
• Black Pepper Powder, as per taste

OR
For the Filling (spicy)

• 1/2 Cup Chopped Cauliflower Florets
• 1/2 Cup Chopped Potato
• 1 Tomato (optional)
• 1 Tspn Ginger Paste
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala
• A pinch of Asafoetida
• A pinch of Turmeric
• Salt, as per taste
• Chilly powder, as per taste

METHOD:

• For preparing the sweet filling - add all the ingredients in a pan and fry for a couple of minutes. Filling is ready.
• For preparing the spicy filling - add oil to a hot pan. Add asafoetida and cumin seeds. Add ginger paste. Fry for a minute. Add the potato, cauliflower, tomato, salt, turmeric and chilly powder. Cover with lid and saute occasionally, till the florets are cooked. Add the garam masala. Mix well and let it cook for another couple of minutes. Add chopped coriander leaves. Switch off flame and let it cool. 
• Blend the soaked rice to a smooth paste. Pour into a pan on medium heat and keep stirring till dough becomes soft and dry.
• In case of rice powder, heat water with a little ghee. Then add the powder and stir until dough becomes soft and dry.
• Switch off the heat and cover with a lid. Let it rest and cool down to room temperature. Knead roughly.
• Pinch out small portions of the dough and make balls of approximately 1" diameter.
• Stuff filling inside and re-shape into smooth mandas. Use water to grease your palms as well as smoothen the manda.
• Tie a cloth over the mouth of a deep pan filled to almost 2/3rd portions with water . Heat this on medium-high. Place the mandas on top of the cloth and cover with a lid.
• Else, steam them up in an idli maker.
• Hot, steamy mandas will be ready in 10-15 minutes.
• Or, else the easiest way (fro work shirkers like me :P ) .... fry them in boiling water for 10 minutes. Drain them out of water and let it rest for a couple of minutes before serving.