Kendrapada: For several households, 'dhenki' -- a traditional rice grinder -- is just a reminder of the bygone era, with the advent of modern mills and electric grinders amid rapid urbanisation. Come Raja, this old-school instrument is back in business, particularly in rural areas of the coastal districts of Kendrapada and Jagatsinghpur.
For those sticklers for traditions, authentic pithas like 'Chakuli', 'Poda', 'Manda' and 'Enduri', prepared during the three-day-long Raja festival, can be made of rice flour, ground in a 'dhenki' only. Dhenki is traditionally made of wood and iron. Usually, two to three women work with 'dhenki'; one or two alternatively press down the end of the lever with their feet to raise the pestle, and then, by removing their feet, allow the pestle to fall.
Traditional stone grinders are also making a massive comeback for festivals and cultural occasions, said Anjali Patra, 45, of Gogua village under Pattamundai block.
Experts say the traditional instruments have their own advantages. "The slow, manual grinding process avoids generating the heat produced by modern electric blenders. This preserves the delicate vitamins, aroma and natural oils of the spices and grains," said Basudev Das, a researcher in Kendrapada. Nagendra Jena, 58, of Bharatpur village said he saw his grandmother grind rice to make pithas in his childhood. "Now, each year during Raja and other festivals, some women come to use our 'dhenki'," said Jena.
Prabir Rout, 45, of Kujang village in Jagatsinghpur district said the use of 'dhenki' has declined by almost 70% in the last three decades. But some festivals like Raja force many to use the century-old tradition to prepare traditional food, he said.
