By Shreya Goswami
Lord Jagannath and his siblings’ Rath Yatra commences today in Puri, Odisha. Here are some of the most prominent Odia cuisine dishes that are served to Lord Jagannath to mark this auspicious occasion.
Made with wheat flour, ghee, sugar and flavoured with cardamom powder, Khaja is a layered and deep-fried dish.
Nutritious and perfect for summers, this drink is made with curd, rice water, lemon leaves, green chillies and fermented.
A variation of the traditional Malpua, this sweet dish is prepared as one of the Mahaprasads at the Puri Jagannath temple.
The puffed rice for Ukhuda is dry roasted and sweetened with jaggery, coconut and carom seeds.
A special variety of cottage cheese or chhena is caramelized using sugar to make this thick, creamy dessert.
This sweet treat is made with local chhena, which is deep-fried and then flavoured with cardamom and milk.
Cooked with rice and lentils flavoured with bay leaf, cinnamon, sugar and some coconut, this Khechadi is a unique version of Khichdi.
Beans are ground into a thick paste and mixed with ghee, ginger and jaggery to make this sweet treat for Lord Jagannath’s bhog.
This special pitha variety is made with rice flour, coconut, jaggery, chhena and ghee, and is also served to Lord Jagannath.
This dish is a combination of dal and vegetables like baigan, kakharu, beans, kala mula, coconut, bodhi, etc.