Top 42 Odia Dishes

Rasgulla is a delightful and spongy dessert made from chhena, a fresh cheese made by curdling milk and then separating the whey. The chhena is then kneaded into a soft dough, shaped into small balls, and then cooked in a sugar syrup until they become light and fluffy. The sugar syrup used to cook the rasgullas is flavored with aromatic cardamom and sometimes rose water, infusing the dessert with a heavenly fragrance. The rasgullas are soaked in the syrup, allowing them to absorb the sweetness and become moist and succulent. 

Pitha is a traditional sweet or savory pancake-like dish that is popular in Odisha, a state in Eastern India. It is often prepared during festive occasions. The preparation of Pitha involves a combination of rice flour, grated coconut, jaggery, and sometimes cardamom or other spices for flavor. The mixture is then shaped into small, round or crescent-shaped patties and cooked on a hot griddle or pan. The end result is a delicious and crispy dish that can be enjoyed on its own or with accompaniments like chutney or ghee. There are various types of Pitha in Odia cuisine, each with its unique taste and preparation method. Some popular varieties include Chakuli Pitha, Enduri Pitha, Kakara Pitha, and Manda Pitha. While some Pitha are sweet, made with ingredients like jaggery and coconut, others are savory, filled with ingredients like dal or vegetables.

Khaja is a popular sweet dish from the traditional Odia cuisine. It is a crispy layered dessert that is loved by people of all ages. Made with flour, ghee, sugar, and cardamom, Khaja has a unique texture and taste that makes it stand out. The preparation of Khaja involves rolling out dough, which is then layered with ghee and folded multiple times to create flaky and crispy layers. It is then deep-fried until golden brown and crispy. Once fried, the Khaja is coated with a sugar syrup infused with cardamom, giving it a delightful sweetness and aroma. Khaja is often served during festivals and special occasions in Odisha. It is also a popular choice as a sweet gift during weddings.

Chhena poda is a traditional and popular dessert of Odisha. The name "Chhena poda" translates to "burnt cheese" in English, which perfectly describes its unique preparation method and flavor. This delectable sweet dish is made by combining freshly made chhena (a form of cottage cheese) with sugar, cardamom, and ghee (clarified butter). The mixture is then baked until it turns golden brown, resulting in a caramelized crust on the outside and a soft, creamy texture on the inside. Chhena poda offers a delightful blend of flavors, with the sweetness of the sugar complementing the richness of the chhena. The cardamom adds a subtle aromatic touch, enhancing the overall experience. This dessert is loved for its simplicity and the use of locally sourced ingredients. 

Pakhala is a traditional and popular dish in Odia cuisine, originating from the eastern state of Odisha, India. It is a unique and refreshing dish made with fermented rice and water. The process of making Pakhala involves soaking cooked rice in water overnight, allowing it to ferment and develop a slightly sour taste. Pakhala is usually served in a bowl and consumed as a main course meal. To enhance the taste, a variety of accompaniments are added such as fried fish, vegetables, curries, pickles, and curd. Not only does Pakhala have a distinct flavor, but it also offers various health benefits. It is a great source of probiotics, aids digestion, and helps in maintaining body temperature during the hot and humid climate of Odisha. Pakhala is also known for its cooling properties and is often consumed during summers. 

Luchi is a beloved and indulgent dish in Odia cuisine, exemplifying the artistry of deep-fried bread. These small, round, and unleavened refined wheat flour bread discs are fried to a golden perfection, creating a crispy exterior while maintaining a soft and fluffy interior. Luchi is often served with various accompaniments like aloo dum (spiced potato curry) or ghuguni (yellow peas curry), forming a delightful and satisfying meal.

Enduri pitha is delectable steamed rice cake that is prepared during festive occasions and special events. To make Enduri pitha, soaked rice is ground into a fine paste and mixed with jaggery or sugar, grated coconut, and a pinch of salt. The mixture is then spread on turmeric leaves, folded, and steamed. The turmeric leaves impart a unique aroma and flavor to the pitha. The end result is a soft and spongy rice cake with a sweet and aromatic filling.  Enduri pitha holds a special place in Odia cuisine and is often prepared during festivals like Prathamastami and Manabasa Gurubara. 

Ghugni is a delicious and hearty dish made with dried yellow peas, commonly known as matar or vatana. The peas are soaked overnight and then cooked until tender. To prepare Ghugni, the cooked peas are sautéed with a blend of spices like cumin, coriander, turmeric, and red chili powder. This gives the dish a flavorful and aromatic base. Additionally, finely chopped onions, ginger, and garlic are added to enhance the taste. The dish is then simmered with a tangy tamarind paste or tomato puree for a hint of sourness. Ghugni can be enjoyed in various ways. It is often served as a street food snack, topped with chopped onions, coriander leaves, and a squeeze of lime. It can also be eaten as a main course, accompanied by roti (Indian bread) or rice.

Aloo Dum is a widely enjoyed curry featuring fried potato cubes. To enhance the gravy's texture, finely chopped or grated onions are incorporated. The dish includes ginger-garlic paste, cloves, bay leaf, cardamom, and cumin seeds for a flavorful profile. Instead of tomatoes, curd is added to provide thickness and a subtle sourness. The gravy is spiced up with red chili powder, coriander powder, and roasted cumin powder. Typically, this Aloo Dum is generously served over soft Dahi bara, accompanied by ghugni, creating a delectable combination.

Kanika is a traditional and aromatic rice dish known for its rich flavors and unique preparation method. The key ingredient in Kanika is fragrant Basmati rice, which is cooked with ghee (clarified butter), whole spices like cinnamon, cloves, and cardamom, and cashew nuts. The dish is also flavored with saffron strands, which impart a beautiful golden color and a subtle aroma to the rice. What sets Kanika apart is the use of jaggery or sugar, which adds a hint of sweetness and enhances the overall taste. This combination of flavors creates a perfect balance between sweet and savory. The dish is typically garnished with fried raisins and grated coconut, adding a delightful texture and additional flavors. 

Handia is a rice beer which is traditionally prepared in earthern pot. The process includes the use of ranu tablets, a blend of around 20-25 herbs that serve as a fermentor. These tablets are combined with boiled rice and allowed to ferment within earthen pots. The beverage typically matures in about a week, presenting a cool and refreshing drink when served. The unique blend of herbs, fermentation in earthenware, and the cool serving temperature contribute to the distinctiveness of Handia, making it a culturally significant and locally cherished beverage.

Machher Jhol is a traditional dish from Odia cuisine, which is known for its simplicity and delicious flavors. "Machher" means fish, and "Jhol" refers to a thin gravy or broth. This dish is a staple in Odia households and is enjoyed by both fish lovers and non-fish eaters alike. To prepare Machher Jhol, a variety of fish like Rohu, Katla, or Hilsa are marinated with turmeric, salt, and lemon juice, and then lightly fried until golden brown. In a separate pan, a tempering of mustard oil, cumin seeds, fenugreek seeds, and dry red chilies is prepared. To this, onions, ginger, and garlic are added, followed by a mix of ground spices like turmeric, coriander, and cumin. Once the spices are cooked, tomatoes and green chilies are added to the mix, creating a tangy and spicy base. The fried fish is then added to the mixture along with water, allowing it to simmer until the fish is cooked through and the flavors have melded together. Finally, fresh coriander leaves are sprinkled on top, adding a burst of freshness. 

Dahibara Aludam is a delectable dish that originates from the state of Odisha in Eastern India. It is a popular street food, especially in the city of Cuttack. The dish consists of two main components - Dahibara, which are soft lentil-based dumplings, and Aludam, which is a spicy potato curry. To make Dahibara, black gram lentils are soaked overnight and then ground into a fine paste. This paste is then mixed with spices like cumin, ginger, and green chili, and shaped into small round dumplings. These dumplings are then deep-fried until golden brown and crispy. Aludam, on the other hand, is a gravy made with boiled potatoes, curs, onions, and a blend of spices. The potatoes are cooked in a tangy and flavorful curry, which is seasoned with spices like turmeric, red chili powder, and garam masala. To serve, the fried Dahibara dumplings are soaked in a mixture of spicy curd and tamarind chutney, which adds a refreshing and tangy flavor. They are then topped with the hot and savory Aludam curry, along with garnishes like chopped onions, coriander leaves, and sev (crunchy chickpea noodles). Dahibara Aludam is a delightful combination of textures and flavors, with the crispy dumplings, creamy potatoes, tangy curd, and spicy curry. It is a must-try dish for anyone visiting Odisha or looking to explore the diverse cuisine of India.

Rasabali is a traditional and popular sweet dish from the state of Odisha. It is a delicacy that is often prepared during festivals and special occasions. Rasabali is made from freshly prepared chhena (cottage cheese), which is kneaded and shaped into small, flattened discs. These discs are then deep-fried until they turn golden brown and crispy. Once fried, the discs are soaked in a rich and creamy sweetened milk called rabri. The rabri is infused with the flavors of cardamom and saffron, which adds a distinct aroma and taste to the dish. The rasabali is then garnished with crushed pistachios or almonds, giving it a delightful crunch and visual appeal. The texture of rasabali is soft and spongy, while the taste is sweet and creamy. The combination of the fried chhena discs and the luscious rabri creates a perfect balance of flavors and textures. Rasabali is best enjoyed when served chilled, making it a refreshing and indulgent dessert. 

Odia cuisine is known for its unique flavors and traditional dishes, and one such dish is the famous "Ou Khatta." Ou Khatta is a tangy and spicy dish made with elephant apple, also known as ou in Odia. This dish perfectly balances the flavors of sweet, sour, and spicy, making it a delightful treat for the taste buds. To prepare Ou Khatta, the ou fruit is first boiled and mashed. Then, a tempering of mustard seeds, curry leaves, and dry red chilies is prepared in a pan. The mashed ou is added to this tempering, along with tamarind pulp, jaggery, salt, and spices like turmeric and red chili powder. The mixture is cooked until it thickens and the flavors blend together. The result is a lip-smacking dish with a unique combination of flavors. The tanginess of the ou fruit, the sweetness of jaggery, the sourness of tamarind, and the spiciness of chilies create a delightful explosion of tastes in every bite. Ou Khatta is typically served with steamed rice or as a side dish with other Odia delicacies. 

Kheer Mohan is cottage cheese balls cooked in caramel Syrup. It are believed  to be the antecedent of rasgulla. Unlike rasgulla, which is soft and spongy, this one has a firm texture. Also, the syrup in case of rasgulla is watery while this one is thick-ish. Cooking of cottage cheese balls in caramel syrup imparts a light brownish hue. 

Chakuli pitha is a traditional pancake-like delicacy that is commonly eaten for breakfast or as an evening snack. The preparation of Chakuli pitha involves a fermented batter made from rice and black gram lentils. The batter is left to ferment overnight, which gives the pancake a tangy flavor. The batter is then spread on a hot tawa (griddle) and cooked until it turns golden brown and crispy on the edges. Chakuli pitha can be enjoyed in various ways. It can be eaten plain, accompanied by a spicy lentil curry called dalma, or served with a side of chutney or pickle. 

A delightful delicacy in Odia cuisine, Kakara Pitha is a delicious sweet comprising deep-fried semolina balls filled with sweet coconut. This treat offers a captivating blend of textures, transitioning from a crisp exterior to a succulently sweet interior. The coconut filling is flavored with black pepper and cardamom powder, adding a delightful twist, while the outer layer gains a unique taste from a hint of fennel. 

Arisa Pitha, a delectable fried cake, is made from a blend of rice and jaggery. The batter is prepared by soaking rice, combining it with jaggery and grated coconut, resulting in a sweet and slightly caramelized flavor. Deep-fried to a golden and crispy perfection, Arisa Pitha boasts a delightful contrast of textures—crunchy on the outside and soft and chewy on the inside.

Manda pitha is a delicious and traditional dish from the state of Odisha in India. It is a type of rice cake that is prepared during various festivals and special occasions. Manda pitha is made by mixing rice flour with grated coconut, jaggery (a type of cane sugar), and cardamom powder. The mixture is then shaped into small balls and steamed until cooked. The aroma of the steamed rice flour and the sweetness of the jaggery and coconut make manda pitha a truly delightful treat. The soft and melt-in-your-mouth texture of the rice cake adds to its appeal. It is often served with a drizzle of ghee (clarified butter) on top, which enhances its taste. 

Khira Sagar is a delightful dish comprising small, marble-sized chhena cheese balls immersed in sweetened condensed milk. Infused with the aromatic essence of saffron and cardamoms, these miniature treats are seasoned to perfection. Khira Sagar is best enjoyed either at room temperature or slightly chilled, offering a luscious and indulgent experience. The combination of soft chhena cheese, sweet condensed milk, and the fragrant spices creates a harmonious balance of flavors and textures.

Chhena gaja is a popular sweet dish from the Odia cuisine of the eastern Indian state of Odisha. It is a delightful delicacy made from freshly prepared cottage cheese, known as chhena, which is mixed with semolina, sugar, and a hint of cardamom for flavoring. The mixture is then kneaded into a smooth dough and shaped into small rectangular or diamond-shaped patties. These patties are deep-fried in ghee or clarified butter until they turn golden brown and acquire a crispy texture. Once fried, the chhena gaja is dipped in a thick sugar syrup, which adds a delectable sweetness to the dish. The syrup is often infused with rose water or saffron, enhancing the aroma and taste. 

Chenna Jhilli is signature sweet dish of Odia cuisine. Made from fresh chenna or cottage cheese, these delicacies are fried in ghee and subsequently immersed in a delicate sugar syrup. Upon tasting, the palate is treated to an explosion of flavors, with the sweetness of chenna seamlessly blending with the cardamom-infused sugar syrup. The preparation of Chenna Jhilli is relatively straightforward, with the main focus on kneading the chenna into a finely textured dough to achieve the perfect shape.

Santula is a simple yet flavorful preparation that showcases the freshness and natural flavors of the ingredients used. Santula is a healthy and nutritious dish that is often cooked with a combination of vegetables, lentils, and spices. The dish typically starts with a tempering of mustard seeds, cumin seeds, and curry leaves in hot oil. Chopped onions and garlic are then added to the mix and sautéed until golden brown. A medley of vegetables like potatoes, pumpkin, brinjal (eggplant), and drumsticks are then added along with a blend of spices such as turmeric, red chili powder, and coriander powder. The vegetables are cooked until tender, and sometimes water or coconut milk is added to create a flavorful gravy. 

Chadachadi is a distinctive mixed vegetable dish known for its charred flavor. Common vegetables like potatoes, eggplant, spinach, French beans, and cauliflower are used. The cooking process involves creating a tempering (tadka) by frying spices like black mustard seeds and minced ginger in oil or ghee, often incorporating panch phoron. Chopped vegetables are then stir-fried briefly before adding water, salt, and additional spices, allowing the mixture to simmer. As the liquid is absorbed and cooked off, the vegetables start frying in the remaining oil or ghee. Once a char begins to form, signified by a sizzling sound, the pot is removed from heat. After a few minutes, the thin charred crust is gently stirred back into the dish, imparting a unique and flavorful touch to Chadachadi.

Podo Pitha is a type of cake made from fermented batter of rice and black gram. The batter is prepared by soaking rice and black gram overnight and grinding it into a coarse paste. To this paste, jaggery, grated coconut, cardamom powder, and a pinch of salt are added for flavor. The mixture is then poured into a greased pan and baked for a couple of hours until it becomes golden brown. The unique aspect of Podo Pitha is its smoky and caramelized flavor, which is achieved by cooking it over a wood fire. This gives the dish a distinct aroma and taste that is truly irresistible. 

Bela Pana is a traditional and popular dish from the state of Odisha in India. It is a refreshing and cooling drink that is usually prepared during the festival of Pana Sankranti, which marks the beginning of the Odia New Year. To make Bela Pana, ripe bela (wood apple) fruit is used as the main ingredient. The fruit is peeled and the pulp is extracted and mixed with water to create a thick and smooth paste. To this paste, jaggery (unrefined sugar) is added for sweetness, along with a pinch of roasted cumin powder, black salt, and black pepper for flavor. The mixture is then blended well to ensure all the ingredients are combined properly. Some variations of Bela Pana also include the addition of grated coconut, cardamom powder, and crushed ginger for added taste. Bela Pana is served chilled and is a perfect drink to beat the summer heat. 

Lobong lotika is a deep-fried pastry that is often prepared during festivals and special occasions. The name "lobong" refers to the use of aromatic spices, while "lotika" refers to the shape of the dish. To prepare lobong lotika, a dough is made using all-purpose flour, ghee, sugar, and water. The dough is then rolled out into thin circles and filled with a mixture of grated coconut, sugar, and crushed cardamom. The edges of the circles are folded and sealed to create a rectangular shape. The filled dough rectangles are then deep-fried until they turn golden brown and crispy. Once fried, they are typically sprinkled with powdered sugar and served hot. 

Chhena Kheeri is a delightful and creamy dessert made by deep-frying cubes of chhena, a form of cottage cheese. The fried chhena cubes are immersed in a mixture of milk and sugar, and simmered until the concoction thickens, creating a delightful rabdi. The dessert is enriched with the aromatic essence of cardamom and adorned with nuts before being served.

Dahi Baigana is a popular dish from the state of Odisha in Eastern India. It is a delicious and refreshing dish made with eggplant (baigana) and yogurt (dahi). To prepare Dahi Baigana, the eggplant is first sliced into round pieces and then fried until they turn golden brown. These crispy fried eggplant slices are then served with a generous amount of creamy yogurt on top. The yogurt is typically seasoned with salt, roasted cumin powder, and a sprinkle of red chili powder for added flavor. The mixture of yogurt and brinjal is tempered with a seasoning of mustard, cumin seeds, curry leaves and green chillie. 

Chingudi Jhola is a flavorsome curry made with fresh prawns cooked in a spicy and tangy gravy. The dish is known for its rich aroma and vibrant color, which is achieved by using a blend of aromatic spices such as cumin, coriander, turmeric, and red chili powder. The prawns are marinated in these spices and then cooked with onions, tomatoes, ginger, garlic, and green chilies to create a mouthwatering curry. The dish gets its distinct flavor from the generous use of mustard oil, which adds a unique pungent taste and enhances the overall taste of the curry. The dish is often garnished with fresh coriander leaves and served with steamed rice or roti. 

Tanka Torani is a traditional Odia dish crafted from fermented rice, curd, and an array of spices and herbs. The preparation involves using one-day-old cooked rice along with its water. The rice is mashed, and water and curd are incorporated until the mixture attains a drink-like consistency. All the spices are then added and thoroughly mixed. The blend is left to rest for 2-3 hours before being served cold. Traditionally made in earthen pots to retain a cool temperature, Tanka Torani is a light and refreshing dish. Beyond its cooling effect on the body, it is renowned for its digestive properties.

Machh Bhaja is a popular dish in Odia cuisine, known for its crispy and flavorful taste. It is essentially a fish fry, where a variety of fish, such as Rohu, Pomfret, or Hilsa, is marinated in a mixture of spices and then deep-fried to perfection. The fish is first cleaned and then marinated with a combination of turmeric powder, red chili powder, salt, and sometimes a touch of lemon juice or tamarind paste for a tangy twist. The marinated fish is left to rest for a while, allowing the flavors to seep in. Once ready, the fish is then coated with a thin layer of rice flour or semolina, which gives it a crispy texture when fried. The fish is then gently placed in hot oil and fried until it turns golden brown and crispy on the outside. Machh Bhaja is often served as a side dish with steamed rice and lentils or enjoyed as a snack accompanied by a variety of chutneys or sauces. The crispy exterior of the fish pairs perfectly with the tender and juicy meat, creating a delightful combination of textures and flavors. 

Chandrakanti Pitha is a delicious dessert made from soaked moong dal and rice batter. The outer layer boasts a delightful crispiness, while the inside remains soft with a subtle sweetness. Resembling moong halwa but encased in a crispy coating, the preparation involves soaking yellow moong dal and rice in water for at least 6 hours. After grinding them into a batter with minimal water, the mixture is cooked in a pan with ghee, sugar, and cardamom powder until it thickens. The resulting dense batter is set in a tray or plate, cut into pieces, and deep-fried to perfection.

Kora Khai is a form of caramelized puffed rice mainly served as a prasad in temples. It is made of puffed rice (Khai), jaggery, coconut and cardamom. For caramelization, jaggery is added to water and the mixture is left to melt for 10-15 minutes. Coconut pieces and cardamom are added to it. Puffed rice is added to the caramelized solution and cut it into pieces for Khai.

Dahi Machha is essentially a fish curry with a twist, as it incorporates the tanginess of yogurt or dahi. Fresh fish, preferably Rohu or Katla, is marinated with turmeric, salt, and lime juice before being fried until crispy. The fried fish pieces are then simmered in a rich gravy made with yogurt, mustard paste, ginger-garlic paste, and a blend of aromatic spices like cumin, coriander, and red chili. The addition of yogurt gives the dish a creamy and tangy taste that complements the succulent fish perfectly. 

Maachha Bihana is a flavorful dish in which roe of a fish is made into dumpling. The process involves gathering the ova from sliced fish, forming small balls by applying a paste made of black gram dal and spices. These balls are then fried and incorporated into a rich gravy-based curry. 

Alu Potala Rasa is a popular vegetarian dish made with two main ingredients - potatoes (alu) and pointed gourd (potala), cooked in a spicy and tangy gravy. To prepare this dish, the potatoes and pointed gourd are first fried and cooked separately until tender. The gravy has a very smooth consistency and is made of onion, tomatoes, ginger and garlic. The color of the gravy comes by the sugar caramelization as well as by the use of the red chili powder. Mustard oil is typically used in the preparation of this dish.

Puri is a delicious and indulgent bread that is made from wheat flour and deep-fried to perfection. It is a staple in the state of Odisha and is enjoyed by people of all ages. The process of making Puri involves kneading the dough with water, salt, and a hint of oil, which is then rolled out into small circular shapes. These circles are then carefully deep-fried in hot oil until they puff up and turn golden brown. The result is a crispy and fluffy bread that is simply irresistible. Puri is often served with a variety of accompaniments, making it a versatile dish. It can be enjoyed with aloo curry, a spicy potato dish, or paired with a sweet dish like chenna poda, a traditional dessert made from cottage cheese. 

One of the most popular and delectable dishes in Odia cuisine is Kheer. Kheer is a sweet rice pudding that is made by simmering rice and milk together until the rice is cooked and the mixture thickens. It is then flavored with aromatic spices like cardamom and garnished with nuts like almonds and cashews. What sets Odia Kheer apart from other variations is the use of caramelised sugar, which imparts a light brown hue to the kheer.

Dahi Bara is a popular dish in Odia cuisine, commonly served as a snack or as a part of the main course. It is made by soaking lentil fritters, known as vadas, in a creamy and tangy yogurt sauce. The vadas are made from a mixture of soaked and ground urad dal and moong dal, seasoned with spices like ginger, cumin, and asafoetida. The mixture is then shaped into small balls and deep-fried until golden brown. Once the vadas are prepared, they are soaked in a bowl of thick yogurt, spiced with roasted cumin powder, red chili powder, and black salt. The yogurt sauce adds a cooling and refreshing element to the dish. To enhance the flavor, it is garnished with a variety of toppings like chopped coriander leaves, grated coconut, and tamarind chutney. Dahi vada is enjoyed for its contrasting textures and flavors. The soft and spongy vadas soaked in the creamy yogurt create a delightful combination. The dish provides a burst of flavors, with the tanginess of the yogurt, spiciness from the chutney, and the aromatic spices. 

Baingan Chokha is a delightful Odia dish that showcases the culinary artistry of the region. This dish centers around the humble eggplant, locally known as "baingan" or "brinjal." The eggplant is traditionally roasted or charred over an open flame, imparting a smoky flavor to the dish. Once the eggplant is cooked, it is mashed and blended with an array of aromatic spices such as mustard oil, garlic, onions, tomatoes, and green chilies. The result is a flavorful and slightly chunky mash that exudes a smoky aroma and a perfect balance of spiciness.