Jagannath Temple 56 Dishes,
Chhappan Bhog,
Mahaprasad Puri,
Jagannath Bhog List,
Odisha Temple Food
The Chhappan Bhog (56 Bhog) is a grand offering made daily to Lord Jagannath at the Jagannath Temple in Puri, Odisha. It refers to the 56 different types of vegetarian dishes offered as Mahaprasad, prepared without onion or garlic, using traditional methods. These offerings are sacred and hold deep spiritual significance in Jagannath culture.
📿 Spiritual Significance: Why 56 Dishes?
The legend says:
- Lord Jagannath, during Krishna avatar, used to eat 8 meals a day.
- For 7 days during the Govardhan Leela, Lord Krishna held up the Govardhan Hill and did not eat.
- After this, the villagers offered him 7 x 8 = 56 meals to make up for those days.
This symbolic offering of 56 dishes became “Chhappan Bhog”.
🍛 List of 56 Dishes (Chhappan Bhog of Jagannath Temple)
Note: These are divided into categories – rice, dal, curry, sweets, cakes (pitha), and dry items.
🍚 Rice Dishes
- Ghee Anna (Rice with ghee)
- Kanika (Sweet rice with ghee, cloves, raisins)
- Khechudi (Khichdi)
- Ada Pakhala (Rice with ginger & curd)
- Dahi Pakhala (Curd rice)
- Thali Khechudi (Special temple khichdi)
- Upma Anna
- Podapitha Anna
🍲 Dal & Soup Items
- Dalma (Dal with vegetables)
- Muga Dalma (Moong dal with vegetables)
- Dahi Besara (Veg curry in mustard-curd gravy)
- Besara (Vegetables in mustard paste)
- Saga Muga (Green leafy curry with moong dal)
- Urad Dal
🍛 Curry Items
- Kakharu Besara (Pumpkin in mustard)
- Santula (Mixed veg curry)
- Kadali Bharta (Mashed banana)
- Alu Potala Rasa (Pointed gourd curry)
- Bhendi Bhaja (Fried okra)
- Jhuri Bhaja (Crispy fried items)
- Lau Ghanta (Bottle gourd curry)
- Kadali Manja Rai (Banana stem curry)
- Baigana Bharta (Mashed brinjal)
- Sajja (Raw banana fry)
- Kakharu Phula Bhaja (Pumpkin flower fry)
- Nadia Khatta (Coconut chutney)
🍬 Sweets (Mitha)
- Khaja (Layered sweet)
- Gaja (Fried dough sweet)
- Ladoo (Boondi ladoo)
- Rasabali (Milk-based sweet)
- Chhena Khiri (Condensed milk with chhena)
- Khiri (Rice pudding)
- Malpua (Fried pancake in sugar syrup)
- Puri (Deep-fried bread)
- Kakatua Ladoo
- Tanka Torani (Spiced rice water)
🍞 Pitha (Cakes)
- Enduri Pitha (Steamed turmeric leaf cake)
- Manda Pitha (Steamed stuffed cake)
- Arisa Pitha (Fried rice cake)
- Kakara Pitha (Fried wheat cake)
- Suji Pitha (Semolina cake)
- Chitau Pitha (Rice pancake)
- Dahi Pitha (Curd rice cake)
🥜 Dry & Other Items
- Biri Nadia (Urad & coconut dish)
- Bara (Fried lentil donut)
- Sana (Chhena)
- Biri Santula (Fried urad cake curry)
- Suji Khaja (Semolina khaja)
- Guda Gaja (Jaggery sweet)
- Muduki (Dry sweet)
- Dalimba (Sweet made from dal)
- Matha Puli (Stuffed rice cake)
- Puli Pitha
- Panchamrita (Holy mix of 5 items)
- Sakara (Sweet jaggery rice)
- Manohara (Sweet made of chhena and sugar)
🛕 Facts about Mahaprasad at Jagannath Temple
- Cooked in earthen pots over wood fire.
- Cooked in the temple’s Ananda Bazaar by Suaras (temple cooks).
- Offered first to Lord Jagannath, then to Goddess Bimala, making it Mahaprasad.
- It is available to all, irrespective of caste or religion.
🔗 Related Blog Post Idea (for https://indiancuisinefood.com/)
Title: 56 Dishes of Jagannath Temple – A Divine Feast of Odisha
URL Slug: jagannath-temple-56-dishes
Meta Description: Explore the sacred 56 Bhog of Jagannath Temple, Puri. Know the spiritual meaning and full list of Mahaprasad offerings.
Focus Keywords: Jagannath Temple 56 Bhog, Chhappan Bhog Puri, Mahaprasad List, Odisha Temple Food
Internal Link: Famous Food of Puri
External Link: Jagannath Temple Info – Wikipedia
🍚 Ghee Anna Recipe – Temple Style
🛕 Offered as part of the Chhappan Bhog to Lord Jagannath in Puri
✅ Ingredients (Serves 2–3):
| Item | Quantity |
|---|---|
| Basmati or Gobindobhog Rice (or Arua Chawal) | 1 cup |
| Desi Ghee | 2 to 3 tablespoons |
| Bay Leaf | 1 |
| Black Peppercorns | 4–5 |
| Cumin Seeds | ½ teaspoon |
| Grated Ginger | ½ teaspoon (optional) |
| Salt | To taste |
| Water | 2 cups |
🍳 Instructions:
🥄 Step 1: Wash and Soak Rice
- Wash the rice thoroughly in cold water.
- Soak it for 20 minutes, then drain.
🔥 Step 2: Temper the Ghee
- Heat desi ghee in a thick-bottomed pan.
- Add bay leaf, cumin seeds, black peppercorns, and optional ginger.
- Let it sizzle for a few seconds until aromatic.
🍚 Step 3: Cook the Rice
- Add the drained rice and sauté in the ghee for 1–2 minutes.
- Add 2 cups of water and salt to taste.
- Stir once and cover with a lid.
⏳ Step 4: Simmer
- Cook on low heat until rice is fully cooked and water is absorbed (10–15 mins).
- Let it rest for 5 minutes.
🍴 Step 5: Serve
- Fluff the rice with a fork.
- Serve hot with dalma, vegetable besara, or just enjoy as it is.
🌿 Temple Style Tips:
- Use earthen pots (handi) for authentic taste.
- No onion, garlic, or turmeric — keeps it satvik and pure.
- Use Cow Ghee only for a traditional aroma.