Enduri Pitha
A fragrant, steamed rice cake from Odisha, wrapped in aromatic turmeric leaves. This traditional delicacy features a soft, fermented rice and lentil batter encasing a sweet, gooey filling of coconut and jaggery.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter (Soaking & Grinding)
- b.Wash the parboiled rice and urad dal separately under running water until the water runs clear.
- c.Soak them in separate bowls with ample water for at least 6-8 hours, or overnight.
- d.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
Step 2
- a.Ferment the Batter
- b.Transfer the batter to a large bowl, ensuring there is enough space for it to rise.
- c.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
Step 3
- a.Prepare the Sweet Filling
- b.In a heavy-bottomed pan, combine the grated fresh coconut and jaggery over low-medium heat.
- c.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.
- d.Remove from heat and stir in the cardamom powder and freshly ground black pepper. Allow the filling to cool down completely before use.
- 4
Step 4
- a.Assemble the Pithas
- b.Once the batter is fermented, gently stir in the salt. Do not overmix, as this will deflate the air pockets.
- c.Wash the turmeric leaves thoroughly and pat them dry. Take one leaf and lay it flat.
- d.Spread a thin, even layer of batter lengthwise along one half of the leaf.
- e.Place a spoonful of the cooled coconut-jaggery filling in the center of the batter.
- f.Carefully fold the leaf in half along its central vein, pressing the edges gently to enclose the filling.
- 5
Step 5
- a.Steam the Pithas
- b.Bring 2-3 inches of water to a rolling boil in a steamer or a large pot with a steaming rack.
- c.Arrange the folded pithas in a single layer on the steamer plate, ensuring they are not overcrowded.
- d.Place the plate in the steamer, cover with a lid, and steam on medium heat for 15-20 minutes.
- e.The pithas are cooked when the batter is firm and a toothpick inserted into the thickest part comes out clean.
- 6
Step 6
- a.Cool and Serve
- b.Turn off the heat and let the pithas rest in the steamer with the lid on for 5 minutes.
- c.Carefully remove the pithas and allow them to cool slightly, as they will be very hot.
- d.To serve, gently unwrap the pitha from the turmeric leaf. Enjoy this aromatic delicacy warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial. It should be thick enough to spread on the leaf without running off.
- 2If you cannot find fresh turmeric leaves, banana leaves are the best substitute, though the aroma will differ.
- 3Ensure the coconut-jaggery filling is completely cool before using it, otherwise it can make the batter watery.
- 4A well-fermented batter is key to soft pithas. Look for tiny bubbles and a slightly sour aroma as signs of readiness.
- 5Do not over-steam the pithas, as they can become hard and dry. Check for doneness after 15 minutes.
Adapt it for your goals.
Filling
Add a tablespoon of chopped cashews or almonds to the coconut filling for a delightful crunch.
SweetenerSweetener
For a richer, more complex flavor, use date palm jaggery (Nolen Gur) instead of regular jaggery.
Savory VersionSavory Version
Create a savory pitha by replacing the sweet filling with a spiced mixture of soaked and ground chana dal, ginger, green chilies, and cilantro.
Why this is on our healthy list.
Promotes Gut Health
The fermented batter of rice and urad dal is a natural source of probiotics, which help maintain a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Provides Natural Energy
Made from rice and jaggery, this pitha offers a good mix of complex and simple carbohydrates, providing a sustained release of energy without the crash associated with refined sugars.
Healthy Cooking Method
As a steamed delicacy, Enduri Pitha is prepared without any oil, making it a low-fat and heart-friendly snack compared to deep-fried alternatives.
Antiseptic Properties
Steaming in turmeric leaves not only imparts a unique aroma but may also transfer some of the leaf's natural antiseptic and anti-inflammatory properties to the pitha.
Frequently asked questions
Banana leaves are the best and most traditional substitute. Cut them into 8-inch pieces and briefly pass them over a flame to make them pliable. If neither is available, you can use parchment paper, but you will miss the characteristic aroma infused by the leaves.