Enduri Pitha
A fragrant Odia steamed cake of fermented rice-lentil batter wrapped in turmeric leaf, hiding a sweet coconut-jaggery filling. The leaf lends its unmistakable aroma.
40 min 2 servingsMedium
Ingredients
2 servingsFlavor profile
Sweetness
Richness
Method
- 1Rinse the raw rice and black gram, then soak both together for four hours.
- 2Drain and grind to a smooth, thick batter with a little water and a pinch of salt.
- 3Cover and let the batter ferment overnight until slightly risen.
- 4For the filling, cook the grated coconut with the jaggery until thick and sticky.
- 5Stir in the cardamom and crushed black pepper, then let the filling cool.
- 6Wipe the turmeric leaves clean and lay them flat.
- 7Spread a thin layer of batter over one half of each leaf.
- 8Place a spoon of the coconut filling in the centre.
- 9Fold the leaf over to enclose the batter and filling.
- 10Arrange the parcels in a steamer and steam for twelve to fifteen minutes until set.
- 11Unwrap and serve warm, letting the turmeric-leaf aroma perfume each bite.
Frequently asked
About 40 minutes total — 20 min prep and 20 min cooking.
Yes — Enduri Pitha is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
