Wash the rice and urad dal separately and soak them in water for at least 4-6 hours or overnight.
After soaking, drain the water and grind the rice and urad dal into a smooth batter. You can add a little water if needed.
Add salt to taste and leave the batter to ferment for 6-8 hours or overnight. The batter should rise and become slightly sour.
In a mixing bowl, take the fermented rice and urad dal batter. Add cumin seeds, green chilies, chopped onions, grated coconut, oil, turmeric powder, and baking soda (if using). Mix everything well to form the masala pitha batter.
Grease a steaming vessel or plate and pour the batter into it. Level the batter evenly.
Steam the batter for 30-40 minutes or until a toothpick or knife inserted into the pitha comes out clean.
Once the pitha is steamed, let it cool for a while. Then, cut it into squares or diamond shapes.
Heat mustard oil in a pan, add curry leaves and red chili flakes (if using) for garnish, and pour this hot oil over the cut pitha pieces.
Serve the Salted Masala Poda Pitha hot with chutney or a tomato-based curry.
This savory and spiced version of Poda Pitha is a delightful snack or breakfast option that is popular in Odisha. The addition of masala and spices gives it a unique and delicious flavor.