Enduri Pitha with Tomato Khatta

Instructions

1. 1

   Prepare the Batter (Soaking & Grinding)

   • Wash the parboiled rice and urad dal separately under running water until the water runs clear.
   • Soak them in separate bowls with ample water for at least 6-8 hours, or overnight.
   • After soaking, drain the water completely. Grind the rice and dal together in a wet grinder or high-speed blender, adding water sparingly (about 1/2 cup) to form a smooth, thick batter. The consistency should be similar to idli batter.
2. 2

   Ferment the Batter

   • Transfer the batter to a large bowl, ensuring there is enough space for it to rise.
   • Cover the bowl and place it in a warm, draft-free spot to ferment for 8-12 hours. A well-fermented batter will increase in volume, have tiny bubbles, and a pleasant, tangy aroma.
3. 3

   Prepare the Sweet Filling

   • In a heavy-bottomed pan, combine the grated fresh coconut and jaggery over low-medium heat.
   • Stir continuously for 5-7 minutes. The jaggery will melt and the mixture will thicken into a sticky, fragrant mass that starts to pull away from the sides of the pan.
   • Remove from heat and stir in the cardamom powder and freshly ground black pepper. Allow the filling to cool down completely before use.
4. 4

   Assemble the Pithas

   • Once the batter is fermented, gently stir in the salt. Do not overmix, as this will deflate the air pockets.
   • Wash the turmeric leaves thoroughly and pat them dry. Take one leaf and lay it flat.
   • Spread a thin, even layer of batter lengthwise along one half of the leaf.
   • Place a spoonful of the cooled coconut-jaggery filling in the center of the batter.
   • Carefully fold the leaf in half along its central vein, pressing the edges gently to enclose the filling.
5. 5

   Steam the Pithas

   • Bring 2-3 inches of water to a rolling boil in a steamer or a large pot with a steaming rack.
   • Arrange the folded pithas in a single layer on the steamer plate, ensuring they are not overcrowded.
   • Place the plate in the steamer, cover with a lid, and steam on medium heat for 15-20 minutes.
   • The pithas are cooked when the batter is firm and a toothpick inserted into the thickest part comes out clean.
6. 6

   Cool and Serve

   • Turn off the heat and let the pithas rest in the steamer with the lid on for 5 minutes.
   • Carefully remove the pithas and allow them to cool slightly, as they will be very hot.
   • To serve, gently unwrap the pitha from the turmeric leaf. Enjoy this aromatic delicacy warm.