Loading...
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.
Prepare the Batter (Soaking & Grinding)
Ferment the Batter
Prepare the Sweet Filling
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
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.
This odia recipe takes 50 minutes to prepare and yields 4 servings. At 328.34 calories per serving with 7.63g of protein, it's a moderately challenging recipe perfect for snack or dessert or breakfast.
Assemble the Pithas
Steam the Pithas
Cool and Serve
Add a tablespoon of chopped cashews or almonds to the coconut filling for a delightful crunch.
For a richer, more complex flavor, use date palm jaggery (Nolen Gur) instead of regular jaggery.
Create a savory pitha by replacing the sweet filling with a spiced mixture of soaked and ground chana dal, ginger, green chilies, and cilantro.
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.
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.
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.
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.
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.
Fermentation is highly dependent on temperature. Ensure the batter is kept in a consistently warm, draft-free place (around 25-30°C or 77-86°F). If your kitchen is cold, place the bowl inside a turned-off oven with the light on to provide gentle warmth.
Yes, it is a relatively healthy traditional snack. It's steamed, not fried, making it low in oil. The fermented batter is good for gut health, and jaggery is a more mineral-rich sweetener than refined sugar. However, it is a source of carbohydrates and should be enjoyed in moderation.
One serving of Enduri Pitha (approximately 3 pieces) contains around 350-400 calories. The calories primarily come from the rice batter, jaggery, and coconut filling.
Enduri Pitha is best enjoyed fresh and warm. You can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5-7 minutes until soft and warm again.