Recipe for Enduri Pitha
Enduri Pitha is a traditional Odia delicacy made during Prathamastami, featuring a fermented rice and urad dal batter wrapped in turmeric leaves and steamed. It is stuffed with a sweet filling of grated coconut, jaggery, chenna, and spices, offering a unique aroma and flavor. The dish symbolizes Odisha's rich culinary heritage and is served with potato curry or rice kheer. Its preparation reflects the art of slow cooking and cultural traditions.
Equipment
- Mixer grinder
- Mixer grinder
- Spatula
- Kadai
- Mortar and pestle
- steamer
Ingredients
- 20 Fresh turmeric leaves
- 1/2 tbsp Salt
For the Batter
- 250g Polished white rice
- 250g Biri dali ( Urad white)
For the Filling
- ⅛ tsp Nutmeg powder –
- ⅛ tsp Clove powder
- ¼ tsp Black pepper powder
- ¼ tsp Cardamom powder
- 1 cup Jaggery
- ½ cup Chenna or khoya optional
- 2 tbsp Broken Cashews optional
- 2 tbsp White raisins optional
- 1 cup Grated coconut
Instructions
Prep the Leaves:
- Wash and dry turmeric leaves with a clean towel.
Soak and Grind:
- Soak rice and dal separately for 3-4 hours.
- Grind dal to a smooth paste and rice to a coarse paste.
- Whip the dal paste with salt till fluffy, mix with rice paste, and ferment the batter for 6-7 hours (or overnight).
Prepare the Filling:
- Heat a kadai and fry grated coconut, jaggery, cashews, and raisins for 3-4 minutes until golden brown.
- Add ground spices and mix well.
- Cook chenna till crumbly but moist. Combine with the coconut mixture. ( Optional )
- Assemble Pitha:
- Place a turmeric leaf on a flat surface.
- Spread a layer of rice batter in the center of the leaf.
- Add the filling and fold the leaf naturally.
Steam the Pitha
- Prepare the steamer with simmering water.
- Arrange the parcels without overlapping.
- Cover and steam for 10-15 minutes until firm and done (toothpick test).
- Let the pitha cool slightly, peel off the leaf, and serve with Matar Tarakari, potato curry or rice kheer.