Enduri Pitha
Veg
Vegan
Steamed rice dumpling wrapped in turmeric leaf — a fermented rice-and-urad-dal batter poured onto fresh turmeric leaves with a filling of fresh coconut and jaggery, folded, and steamed until set. The turmeric leaf imparts a faint golden hue and a distinctive earthy fragrance to the rice cake; the thin, spongy texture of the steamed batter absorbs the coconut-jaggery filling perfectly. Made specifically for the Prathamastami festival in Odisha (the celebration of the first child), enduri pitha has no precise equivalent in any other regional cuisine.
Cuisines
Odia
Best for
Snacks
Breakfast
Recipe
Prep: 30 min
Cook: 25 min
Total: 55 min
2-3 servings
Ingredients
| 1 cup | parboiled rice |
| 1/2 cup | urad dal |
| 1 cup | fresh coconut, grated |
| 1 cup | jaggery, grated |
| 1/4 teaspoon | cardamom powder |
| 1/4 teaspoon | salt |
| 8-10 | turmeric leaves |
Instructions
- 1 Wash and soak the parboiled rice and urad dal separately for 4-5 hours.
- 2 Grind the soaked rice and urad dal together into a smooth batter, adding a little water as needed. The batter should be thick.
- 3 Mix salt into the batter and set aside for fermentation for 6-8 hours or overnight.
- 4 In a bowl, mix grated coconut, grated jaggery, and cardamom powder to prepare the filling.
- 5 Clean the turmeric leaves and pat them dry.
- 6 Place a small portion of the batter on one half of a turmeric leaf, spread it evenly, and then place a spoonful of the coconut-jaggery filling on top.
- 7 Fold the leaf over to cover the filling and secure it by pressing gently.
- 8 Repeat the process with the remaining leaves and batter.
- 9 Steam the wrapped pithas in a steamer or idli cooker for about 20-25 minutes or until cooked through.
- 10 Allow them to cool slightly before serving.
Tips
For a more intense flavor, slightly roast the turmeric leaves before using them.