Odisha Food (17 Popular Dishes/Recipes) – The Land Of Temples, Dalma And Chhenapoda
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Odisha Food! The temple land of Odisha boasts of having one of the biggest kitchens of the world – The kitchen of Jagannath Temple, Puri, which has about 1000 chefs and serves about 10,000 people daily.
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“People are crazy about cheesecake nowadays but that’s already been cooked in Odisha since a long time, that’s our Chhenapoda. Traditionally prepared in an earthen stove, it’s the original cheesecake recipe” – Says Sai Priya who loves to describe and relish the taste of each dish of Odisha.
Oriya cuisine uses minimal spices yet resulting a delicious taste in each dish. From world famous Ghuguni to Dalma, it has Chappan Bhog (56 Dishes which are offered to Lord Jagannath) to feed your hungry soul.
People in Odisha believe in sharing food and so during festivals, financially strong people make tons and tons of Pitha ( One of the healthy dishes) in Iron wok and serve it to poor people.
Sai Priya who runs her blog LadysPhinger talks about how the recipes have been passed from generations and have the same old authentic taste. Team Plattershare, thanks, Sai Priya as she shared her cherished memories and authentic recipes from Odisha. She is currently working on a project 101 Temples of Bhuvneswar on Instagram – to describe this land of temples.
Here’s Popular Odisha Food that you must relish!
1. Dalma
A comfort food for any Odiya family, Dalma is the lentil vegetable stew which is a soul food served in temples. from the variety of local vegetables like elephant foot yam, eggplant, pumpkin, raw banana, colocasia and pointed gourd, it makes the best combination when enjoyed with rice.
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Moong Dalma
Dalma, the soul food of every Odiya is nothing but a simple delicious dish with high protein. Combine with rice, that will be most comforting lunch on a day when you don't want to have non-veg. I have shared this dish before where toor dal was used, this one is a variation to that authentic dalma. This lentil vegetable stew has almost no-oil. You may find hundred of recipes differing in the choice of vegetables and their proportion. So basically there is no particular quantity or measurement to any vegetable that is used in dalma. In temples they don't use vegetables like carrot, beans, potato, tomato, cauliflower, which they termed as foreign vegetables but you can see use of these in other places. Except tomato you can try them in your recipe. I have used in my recipe elephant foot yam,egg-plant ,pumpkin ,raw-banana ,colocasia and pointed gourd.
Check out this recipe
2. Ghuguni
One of the most popular street foods of Orissa, Ghuguni is made from white peas which is loaded with onion, curd and sweet tamarind chutney. The eye-catching stalls of Ghuguni found on any busy lane of Orissa will surely attract you to relish this piping hot dish from Orissa.
Ghuguni
The second popular street food after Dahivada-aloodum is "Ghuguni" in Odisha. And it is sold in a form of chaat in most of the places, adding crunchy papad, onion, curd ,sweet tamarind chutney etc. And these chaat stalls are very eye catching as they decorate the boiled peas on the large skillet with colorful vegetables like carrot, beet, tomato. But on the other side many people sell only piping hot bowl of ghuguni kept in large vessel without any extra fancy thing. It is also relished as a side-dish with poori, vada, idli here at the morning breakfast stalls.
Check out this recipe
3. Dahi Vada
You know about it, but Do you know Dahi Vada from Cuttack are served in a completely different way – Sweet and savory dahi vada are served as Chaat (Check out a funny story of enjoying chaat) in this city of Orissa. Enjoyed with spicy potato curry, chopped onion and hot green chili it can be served from breakfast to evening snack
Dahi Vada
Soft lentil dumplings soaked in creamy yogurt and perfectly balanced with roasted spices—Dahi Vada is a treat that will captivate your taste buds from the very first bite. The irresistible combination of textures and flavors makes it almost impossible to stop at just one plate.
In Odisha, Dahi Vada is a beloved dish enjoyed with spicy potato curry, chopped onions, and fiery green chilies, making it a favorite from breakfast to evening snack. The city of Cuttack holds a special reputation for its unique take, where famous food joints serve a delightful sweet and savory version as a Chaat. Nothing can beat the authentic taste of Cuttack’s Dahi Vada!
Check out this recipe
4. Kakara
Prepared to celebrate Swing festival (Raja – Sankranti) of Orissa which is to celebrate the new agriculture season, Kakara is a sweet fried dumpling made from Semolina and is stuffed with Jaggery and coconut.
Kakara / Fried Stuffed Dumplings
Celebrations are the vibrant threads that weave together the diverse cultures and people of Odisha, especially during the many colorful festivals held throughout the year. With village life closely tied to agriculture, these festivities often mark important milestones in the farming calendar. One such event, Raja-Sankranti—the joyous Swing festival—welcomes the monsoon and inaugurates a new agricultural cycle, making traditional delicacies like “Pithas” an essential part of the celebrations.
Among these festive treats, Suji Kakara stands out as a beloved fried stuffed dumpling, crafted with semolina, jaggery, fennel, and a touch of clarified butter. While “Poda Pitha” is a staple in every household during Raja, this year my mother prepared both Kakara Pitha and Jau Pitha, filling our home with their irresistible aroma. After nearly missing the chance to capture their beauty, I made sure to photograph the Kakara before indulging, and now I’m excited to share this cherished recipe with you.
Check out this recipe
5. Piaji
Onion Fritters or Piaji” ( local language). It’s a perfect evening snack to go with a glass of Nimbu Chai. Long hours of Chitchat, with tea and Paiji is a perfect evening with friends.
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Piaji
“Piaji”—that’s what we lovingly call these crispy onion fritters in our local language. They’re the quintessential evening snack, especially when paired with a refreshing glass of Nimbu Chai. My sister always requests them whenever she visits Mom’s place, and after marriage, she’s become quite the expert at making them herself!
These fritters were an absolute must during weekend get-togethers with friends—steaming chai, plates of hot pakoda, and endless conversations. There was always a playful scuffle for the last piece, making every bite even more memorable. I truly miss those carefree days filled with laughter and the irresistible aroma of Piaji wafting from the kitchen.
Check out this recipe
6. Monda Pitha
A Relishing dish which is a must have when you visit any household of Orissa during the festivals. Monda Pitha is just one variety as the others are podo Pitha” ,”Kakara Pitha”,”Chakuli Pitha. Monda Pitha can be customized as per your tastes as filling can be sweet or savory (spicy potato ).
Monda Pitha
Pitha holds a cherished place in Odia cuisine, gracing family gatherings and festivals with its delightful presence. From the smoky allure of “Podo Pitha” to the delicate flavors of “Chakuli Pitha,” these traditional treats come in many forms, each evoking a sense of celebration and togetherness. Among them, Monda Pitha stands out for its versatility and festive spirit, making it a beloved choice in every Odia household.
Monda Pitha is uniquely adaptable, featuring either a sweet filling of coconut, powdered jaggery, roasted peanuts, cinnamon, and black pepper, or a savory stuffing like spiced potato. This soft, steamed delicacy is perfect for breakfast, brunch, lunch, or dinner, offering a harmonious blend of textures and flavors that capture the heart of Odia festivities. Whether enjoyed as a nostalgic comfort food or a festive treat, Monda Pitha brings a touch of tradition to every table.
Check out this recipe
7. Batibasa
Batibasa a traditional recipe of Odisha where everything is mixed up in a bati (aluminium bowl) cooked at slow flame. Here is the diabetic friendly version of this traditional recipe which uses pita-gima leaves” which are bitter in taste, a creeping-ascending herb usually found around ponds, grassy areas & cultivated fields.
Pita Saga Batibasa
"Batibasa" is such a traditional recipe of Odisha where everything is mixed up in a bati (aluminium bowl) cooked at slow flame.You can make varieties of this with many vegetables & fish. Today dish is made using "pita-gima leaves" which are bitter in taste, a creeping-ascending herb usually found around ponds, grassy areas & cultivated fields. It's very good for diabetic people.
Check out this recipe
8. Pakhala
Spicy water made from Rice which is fermented overnight. Pakhala is served in the Jagannath puri temple during sunny days of summers to beat the heat. A Soul food even though watery should be enjoyed with bare fingers and hand and Not with the spoon. Because Indian food is best enjoyed when eaten with hand.
Pakhala
"Pakhala" For many of you this word must be out of your food dictionary. This is an authentic preparation from Odisha to get rid from the Scorching summer heat. A soul food for Odias which is found almost in every house on a Summer Day.I have been asked by many people about this. You can find this dish at Puri Jagannath temple though it's not a part of offerings to Lord Jagannath. How it's prepared ? It's prepared by fermenting cooked rice overnight. Usually a big mud pot is used for this which enhance the aromatic smell of this dish. The side dishes which are eaten with Pakahal are not so particular. You can have Fish fry, Dalma, sweet dal, "badi-chura"(a typical authentic preparation), alo-bharta, saga-bhaja, Chicken kosha, Shallots, ripe mangoes or anything of your own choice. Many people add curd ,chopped cucumber, tomato ,onion to it.And they make the consistency of pakhala a little thick and enjoy without any side dish. I am here sharing the recipe that you get in Puri temple. And if you visit temple in summer days you will get that spicy water of pakhala to quench your thirst. Must try !!
Check out this recipe
9. Oriya style Dry Fish Curry
Being a Coastal state, fish is found in abundance and also a part of the oriya cuisine which is relished and enjoyed during the wedding. The most eaten fishes are Rohu and Catla which is either deep fried or made along with veggies. Try this Oriya style Dry Fish Curry
Cabbage With Fish Head, Oriya Style Dry Curry
Rohu and Catla are two of the most beloved fish varieties in Odisha, renowned for their rich flavor and versatility. But did you know that Oriya cuisine makes delicious use of the big fish head too? This tradition shines especially during wedding feasts, where fish head dishes are a prized highlight of the lunch menu if fish is being served.
While some savor these fish heads deep-fried to crispy perfection, others prefer to cook the fried heads with fresh vegetables, creating a hearty and aromatic curry. In this Oriya-style dry curry, tender cabbage and potatoes are beautifully infused with turmeric and red chili powder, absorbing the robust flavors of the rohu fish head. It’s a unique, festive dish that captures the spirit and culinary heritage of Odisha.
Check out this recipe
10. Poi Machha
Poi Machha – Poi is Malabar Spinach and Macha means fish, This dish has a unique way of preparation where Fish is marinated in smoking hot mustard oil along with the spices to give a very different taste. This marinated fish is then wrapped in Poi (Malabar Spinach Leaf) and shallow fried on Tawa.
Poi Machha
A lip-smacking dish prepared with Malabar spinach and Fish. It brings your taste bud a pickled flavor making you crave for more.I tried this dish a year back at a marriage party in Odisha & I ended eating 3 piece 🙂 This looks very tempting, so can be a winner in your party. I have prepared with Rohu Fish, but you can try with other fish like prawn, bhetki etc.
Check out this recipe
11. Pohala Jhola
Pohala Jhola – Pohala fish is found in abundance in this state. The Big sized Pohala is marinated with simple spices like turmeric and deep fried in mustard oil gives a heavenly experience when relished with your hands.
Pohala Jhola
"Pohala" fish is a common variety we get in local fish market in Odisha. Usually small sizes are available through out the year.Few days back when i went the biggest Fish Market in Bhubaneswar I managed to get some big sizes. You can't really find anyone here eating fish with fork & spoon . "Eating using your hand" culture has been passed on for generations here. This traditional practice to enjoy one's food brings that personal connection with food feeding not only your stomach but mind. The practice of eating with your hand has originated thousands of year ago and is widely followed in other parts of the world like Philippines, Middle East countries etc. I have never seen anyone eating a burger with knife or having the famous Indian street-food "Panipoori" with a spoon. But in the other way you can't drink your soup without a spoon, Isn't it!!Now let's come to our recipe ,it's a spicy fish curry which can be enjoyed with hot steam rice. Fish are fried first with a generous amount of Mustard Oil. You can use different cooking oil too.
Check out this recipe
12. Coriander fish curry
Coriander Fish Curry – One of the oldest spices is Coriander and when fresh bunch of coriander leaves and stems are added to calta fish, a dish is to relish for.
Coriander Fish Curry
If you’re a fan of the aromatic, vibrant flavor of coriander, this Coriander Fish Curry is sure to hit the spot. Coriander, one of the world’s oldest spices dating back to 5000 B.C., shines here in all its glory—not just the fresh leaves, but also the stems for an extra punch of flavor. In Indian cuisine, coriander is often used as a garnish, adding a boost of antioxidants and vitamin K, but this recipe takes it a step further by making it the star of the gravy.
The best part? You don’t need to toil for hours in the kitchen. Simply fry your favorite fish—Catla, Rohu, Bhetki, or Mackerel work beautifully—whip up the aromatic coriander gravy, and combine them for a delicious lunch ready in just 20 minutes. Stay in your comfort zone and savor a dish that’s both easy to prepare and irresistibly tasty, perfect for anyone who loves fresh coriander as much as I do.
Check out this recipe
13. Moringa Curry
Moringa Curry – Drumstick leaves are prepared with moong beans (Yellow Moong Dal) along with coconut to give a completely different flavor to the leaves. This generation old recipe is a diabetic friendly recipe.
Saga-Muga (Moringa Leaves)
Family recipes passed down through generations are true treasures, and I cherish the handwritten notes and tips my mom lovingly shared with me. The joy was unmatched when she gifted me her old recipe notebook, a trove filled with many unsung culinary gems. Today, I’m excited to share one such recipe—a beloved dish my mom learned from her own aunt, proving that no matter how well we cook, our mothers’ versions always hold a special magic. I’m sure many of you can relate!
This recipe features fresh Moringa leaves, a local superfood available year-round, combined with grated coconut, moong, onions, and red chillies to create a wholesome, flavorful dish. Not only is it a nostalgic comfort food, but it’s also incredibly healthy and diabetic-friendly. In our kitchen, we even cook with Moringa flowers, but today’s focus is on these nutritious leaves—perfect for a hearty brunch or lunch.
Check out this recipe
14. Rasabali
Rasabali – A delicacy of Orissa, These Cheese Bites are prepared with homemade cheese and are traditionally prepared in Kendrapada ,Odisha
Rasabali (Traditional Dessert From Odisha)
These soft delicious cheese bites are a traditional preparation from Kendrapada, Odisha. Though you can make them with paneer but home-made chenna results the best.
Check out this recipe
15. Rasogolla
Yes, The fight for the origin for this world famous sweet will always be there between West Bengal (check out famous dishes from West Bengal) and Orissa and food lovers will always argue but one this which everyone agrees is the sweetness and divine taste of Rasogolla is unbeatable. So forget the fight and enjoy it.
Rasogolla
This recipe brings you the beloved and world-famous “Rasagolla,” a cherished traditional sweet from Odisha. Renowned for its delicate, melt-in-your-mouth texture, Rasagolla features soft cheese balls gently simmered in a fragrant sugar syrup, creating a truly irresistible treat.
With simple ingredients like fresh milk, lemon juice, and a hint of cardamom, this classic dessert captures the essence of Indian festivity and hospitality. Prepare it for brunch, lunch, dinner, or as a special snack, and experience the authentic flavors that have made Rasagolla a timeless favorite.
Check out this recipe
16. Khaja
Khaja / Kaja – A crispy sweet dish which is an authentic dish of Orissa as it’s offered as Mahaprasada to Lord Jagannath as of the dish of Chappan Bhog. The Dish is so famous that the whole street – “Khajapati” is known by its name.
Khaja / Kaja
To understood & appreciate the cult of Jagannatha with all its social, cultural & spiritual implications is not an easy job. Taking about the temple kitchen which has got the capacity to cook for a lakh of devotees on a day where Mahaprasad is cooked only in earthen pots kept one over the other on an earthen furnace. The steam-cooked food is offered to Lord Jagannath first and then to Goddess Bimala after which it becomes Mahaprasad. Do you know everyday "Chappan Bhoga"(56 type food) is offered to Lord Jagannath during worship. There are "sukhila Mahaprasad" like arisa,puli,kakara …,KHAJA also part of the list. "Khaja" ,this crispy sweet dish is a common sight on the streets of puri. In fact there is a particular area in Puri named after it "Khajapati" where one can get the best variety.
Check out this recipe
17. Kheeri
Derived from Sanskrit word kshirika (a dish prepared with milk) Kheer was initially made using millets but later on rice took its place and Persians introduced dry fruits to be added in the kheer.
Kheeri of Odisha is also known as “gointa godi kheeri” as it got its name during the construction of Konark Temple. To know the whole story. Read the recipe of Kheeri.
Kheeri
Kheer, a beloved Indian dessert, traces its roots to the Sanskrit word “kshirika,” once a sweet milk preparation made with millets like jowar rather than rice. Over time, rice-based kheer gained popularity across India, adopting various names and regional touches as it became a staple at temples, festivals, and family celebrations. While Persians introduced enhancements like rose water and dry fruits, the Indian version is always perfumed with warming spices such as cardamom or cinnamon.
There are fascinating legends woven into the history of kheer, including one from Odisha’s iconic Konark Temple, where a bowl of kheer inspired an ingenious architectural solution. Known locally as “gointa godi kheeri,” this legacy lives on in the region. For many, including myself, kheer’s true magic lies in cherished family traditions—my fondest memories are of birthdays, savoring a spoonful of chilled kheeri alongside a slice of poori, lovingly prepared by Mom. This timeless dessert remains a heartwarming treat that brings together history, culture, and home-cooked comfort.
Check out this recipe
All The Above recipes and pictures have been shared by Sai Priya who runs her blog Ladysphinger and if you are looking for any information about recipes or Temples do visit her blog or follow her on Plattershare, Instagram, and Facebook.
Are you still searching for Chennapoda then visit Ladysphinger
If you have unique series of recipes and want to share it with us drop us the mail [email protected]
Also See:
- Spices of India – Name List With Pictures And Their Uses
- Gelato vs Ice cream vs Custard vs Frozen yogurt vs soft serve – What’s the difference?
- How To Cook Baked Potato In The Oven?
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