Mandia Peja (ମାଣ୍ଡିଆ ପେଜ (Mandia peja))
Overview
Mandia peja is a thin gruel-soup of finger millet and rice from the hills of southern Odisha in eastern India. Mandia is the Odia word for ragi, or finger millet, a small reddish grain that grows well on dry hill land. Broken rice is boiled in plenty of water, and a slurry of ragi flour is stirred in and cooked until the drink-like soup turns smooth and brownish-pink. It is seasoned only with salt, and it is often eaten with green chilli, onion or a little pickle. It can be drunk hot or at room temperature, and it is carried to the fields in pots to give strength during work.
History
Mandia peja is the main food of the Adivasi, or tribal, peoples of southern Odisha, in districts such as Koraput, Rayagada, Nabarangpur and Malkangiri, and of nearby parts of Chhattisgarh and Andhra Pradesh. Finger millet has been grown in these hills for many centuries, and the Odisha Millets Mission, started in 2017, has helped farmers bring it back. Mandia peja is now also promoted as a healthy food in Odisha's towns.
Main ingredients
Finger millet (ragi) flour, rice, water, salt. The soup is built on water and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Rice soups · More soups from India
Recipe
Method
- 115 min
Boil the rice in the water for 15 minutes, until very soft.
- 2
Mix the ragi flour with 200 ml cold water to a smooth slurry.
- 3
Pour the slurry into the pot, stirring all the time so no lumps form.
- 415 min
Simmer for 10 to 15 minutes, stirring, until smooth and slightly thick, and add salt.
- 5
Serve hot or at room temperature with chilli and onion.
- ✓
Serve. About 40 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
