As we know soy beans are healthy.I love to experiment with soy seeds.Soy Bean Poda Pitha or we can say it baked rice cake.Falling in experiment for soy is not suddened for me.I always made soy hummus/ a creamy chutney,always good for any snacks.

My mother always prepare poda pitha from black gram,i unable to eat because of my acidity so  i thought to replace it with soy bean seeds and it turned out great.

Soy beans are always being my favorite.Its very useful for me in my college days when i was facing sever acidic reflux. I used to drink soy milk although its taste was not so good.

It was used to very difficult to find soybean seeds in my city though soy nuggets are very famous.But now a days its easily available in a plastic bags.

Soybean poda pitha which tastes slightly  milk cake for me and i love to have it as my snack with coffee.Now i used to bake it in my kitchen at least 2 to 3 times in a month.

Soy Beans take time to soak.Its better to soak overnight and use next morning.Generally it take more than 10 hours to soak properly.I soaked soy beans an rice individually.For semolina you need to soak it 15 minutes with little water before  blending.You can blend together along with semolina.

The texture for the poda pitha is slightly thin.Most of the people don’t like the smell of soy,so add little more finely grated ginger and cardamom helps to eliminate its smell.

Always use a shallow non stick pressure cooker or steam pot to prepare poda pitha which will help to come to the pitha without breaking it.

Spread generous amount of ghee around the pot which will help to cook the pitha nicely

While steaming its better to remove the whistle if you are using a pressure cooker.Always cook on high flame for the first 10 minutes and then slower the flame.So it will cook slowly and evenly.

Though there we dont use whistle so you can check it in every 15 minutes.After insert a tooth pick if it comes out without sticking and the side of the pitha is light brown then off the flame.Let it cool on room temperature.

You can cut it on your own shapes and enjoy a healthy snack or dessert.

I always save some batter of the poda pitha without adding coconut to it.You can prepare small pitha or puli from this.We can say it pan cake unlike others it’s not made of refined flour.

Use a ladle full of the batter and pour it on hot n greased non stick pan cake.Cover it with a lid on lower flame for some seconds and turned it.

It looks yummy and taste delicious too.So try whatever you would like to eat but both the dish are really healthy and  hearty ,you can make it in any season and any occasion.

SOYBEAN PODA PITHA

Yield:-7 to 8 persons

Prep time:-11 hrs

total time:- 12 hrs

1 cup :- 250g

• 1 cup soy bean seeds
• 1 cup rice
• 1/2 cup semolina
• 1/2 cup (small chopped coconut pieces)
• 1/2 cup sugar (according to taste)
• 2 tsp ginger(finely grated)
• 1/2 tsp cardamom powder
• 1/2 tsp baking powder
• 1/2 cup cashews
• 1 tbsp ghee/ butter
• water
• salt

Soak soy bean seeds and rice in enough water overnight Individually.Rinse and wash them nicely. Soak semolina with little water before blending .Blend rice,soy beans along with semolina to form a fine and smooth paste.

Mix them in a large bowl along with sugar,coconut,ginger and cardamom powder,baking soda and cashews.

In a steam pot  or pressure cooker spread 1 tbsp ghee and pour the soy bean mixture.Cook on high flame for 10 minutes and then reduce to lower flame.It will take around 1 hour to cook.

Keep checking the pitha/cake in every 15 minutes,poke a tooth pick should come out without sticking it.When the sides are turn light brown,off the gas.keep it outside until cool .

Cut it into your desired shapes and enjoy..

FOR SMALL PITHA

Use batter without adding chopped coconut into it.In a greased non stick pan,pour one ladleful of the batter on the hot pan.

Cook until both sides get brown over medium flame.Serve hot with coffee/tea..