Poda Pitha

Soak black gram dal and rice separately in water for 30 minutes, then drain thoroughly.

Grate the fresh coconut into fine shreds using a coconut grater or box grater.

Grind the soaked black gram dal into a smooth, thick paste using a wet grinder or food processor, adding minimal water.

Grind the soaked rice separately into a smooth paste with the same method.

Finely mince the ginger pieces and add to the ground dal paste along with salt and black pepper powder, then mix well.

Combine the grated coconut and jaggery in a bowl, mix thoroughly until the jaggery begins to blend with the coconut.

In a large mixing bowl, combine the dal paste and rice paste, stirring until well incorporated and smooth.

Layer half the combined dal-rice mixture into the inner cavity of a heat-resistant clay pot or a metal container, then add the coconut-jaggery filling in the center, followed by the remaining dal-rice mixture on top.

Pour ghee evenly over the top layer and seal the pot with aluminum foil or a tight-fitting lid.

Bury the sealed pot in hot ashes or place it in a preheated 200°C oven for 30 minutes until the pitha is cooked through and a toothpick inserted comes out clean.

Remove from heat and cool for 5 minutes before carefully opening the pot.

Turn out the poda pitha onto a serving plate and cut into wedges for serving warm.