AI-generated image
Enduri pitha
ଏଣ୍ଡୁରି ପିଠା · rice-urad cakes with coconut and jaggery, steamed in turmeric leaves
Enduri (or haladi patra pitha) is the sweet of Prathamastami in Odisha, the November festival when Odia mothers pray for their eldest child, who gets the first pitha of the day. Fermented rice-and-urad batter is spread on fresh turmeric leaves, filled with coconut, jaggery, black pepper and cardamom, folded and steamed until the leaves give the cake a green, gingery perfume. The cake is soft and slightly springy. Chef's tip: if you can't find turmeric leaves, use banana leaf with a pinch of grated fresh turmeric in the batter; the flavour is close.
- Total time
- 60 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the batter
For the filling
To wrap
Method
0/5 doneStep 1: Grind the soaked 2 ½ oz urad dal and 7 oz raw rice with as little water as possible into a thick, smooth batter that drops from a spoon in a lump. Stir in ½ tsp salt, cover and ferment for 8–10 hours until risen and lightly sour.
15 minStep 2: Heat 1 tbsp ghee in a pan over a medium-low heat and cook 6 ½ oz fresh grated coconut with 4 oz jaggery, stirring, for 8–10 minutes until the mixture is sticky and dry. Stir in ¼ tsp ground black pepper, ½ tsp ground cardamom and 2 ⅛ oz chhena or crumbled paneer if using. Cool.
10 minStep 3: Wipe 12 fresh turmeric leaves (or banana leaf pieces) dry. Spread 2–3 tbsp batter thinly along the pale side of each leaf, leaving a border, put a line of filling down one half and fold the leaf over so the batter encloses the filling. Press the edges.
Step 4: Set the parcels upright or stacked in a steamer over boiling water. Steam over a medium-high heat for 20–25 minutes until the batter is set, matt and doesn't stick to a finger. Common mistake: a thick layer of batter; it stays gummy in the middle.
25 minStep 5: Rest 5 minutes, then peel off the leaves at the table. Eat warm, as on the morning of Prathamastami.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does enduri pitha take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of raw rice?
- Any long-grain rice, same amount.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Methi palak dhokra
A soft, spongy, low-calorie dhokra made from soaked black-eyed beans blended to a batter with fresh fenugreek, spinach and green chilli-ginger paste, lifted with fruit salt and steamed. Cut into squares and serve with green chutney as a snack or light meal.