Enduri Pitha

Name: Enduri Pitha
Prep time: 8 h
Cook time: 30 min
Total time: 8 h 30 min
Yield: 6 servings
Cuisine: Odia
Ingredients: 250 g raw rice; 80 g urad dal; 150 g Grated coconut; 120 g Jaggery; 2 g cardamom powder; 10 pieces turmeric leaves; 2 g Salt

A fragrant steamed rice-and-dal pitha wrapped in turmeric leaves with a coconut-jaggery filling, traditionally made for Prathamastami in Odisha.

🇮🇳India· Odisha

Prep: 480 min
Cook: 30 min
Total: 510 min
Servings: 6
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Steamer
•Grinder

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 5 g
carbs: 32 g
fibre: 2 g
protein: 4 g
calories: 180 kcal

Instructions

1
Grind the soaked rice and urad dal with very little water. Make a thick, slightly grainy batter.
2
Cook grated coconut with jaggery in a pan until thick and sticky. Add cardamom powder and let it cool.
3
Add a pinch of salt to the ground batter. Mix it well.
4
Lay a turmeric leaf flat. Spread some batter along the centre.
5
Place a spoonful of the coconut-jaggery filling over the batter.
6
Fold the turmeric leaf over to cover the filling. Tuck the ends in securely.
7
Arrange the wrapped pithas (steamed cakes) in a steamer.
8
Steam for twenty to twenty-five minutes until the rice batter is fully cooked.
9
Let them cool slightly before unwrapping and serving.

Chef's tips

Fresh turmeric leaves give the authentic aroma. You can use banana leaves instead if needed, though the flavour will differ. Grind the batter slightly grainy rather than completely smooth for the best texture.