Enduri Pitha | How to make Enduri Pitha

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By sweta biswal
Created on 7th Dec 2015
  • Enduri Pitha, How to make Enduri Pitha
Enduri Pithaby sweta biswal
  • Enduri Pitha | How to make Enduri Pitha (14 likes)

  • 0 reviews
    Rate It!
  • By sweta biswal
    Created on 7th Dec 2015

About Enduri Pitha

A steamed coconut and ricotta stuffed delicacy made from rice and urad dal batter!

Enduri Pitha is a delicious dish which is liked by people of all age groups. Enduri Pitha by sweta biswal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Enduri Pitha at many restaurants and you can also prepare this at home. This authentic and mouthwatering Enduri Pitha takes few minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Enduri Pitha is a good option for you. The flavour of Enduri Pitha is tempting and you will enjoy each bite of this. Try this Enduri Pitha on weekends and impress your family and friends. You can comment and rate the Enduri Pitha recipe on the page below.

  • Prep Time0mins
  • Cook Time30mins
  • Serves5People

Video for key ingredients

  • How to make Chenna

  • How to make Idli/Dosa Batter

Enduri Pitha

Ingredients to make Enduri Pitha

  • 1 cup skinned Urad dal (biri dali)
  • 3 cups arwa rice (use jeera rice / gobindobhog instead)
  • 1 whole coconut (grated)
  • 1 cup ricotta / chenna
  • Sugar to taste ( 7-8 tsp)
  • 8-10 broad turmeric leaves
  • 2-3 green cardamom
  • Salt to add to the batter
  • Ghee to grease the leaves

How to make Enduri Pitha

  1. Wash and soak the urad dal for 6-7 hours. Then grind into a smooth but thick paste. Keep this paste aside overnight or for 10-11 hours.
  2. Grate the coconut and mix it with the crumbled ricotta and sugar. Add in the crushed cardamom for flavour.
  3. Heat water in a idli maker/pressure cooker. Bring to a boil.
  4. Wash the turmeric leaves and leave them in the open air to dry the water. Add 2-3 drops of ghee and smear it over each leaf.
  5. Take a blob of the batter and spread it evenly on the leaf. Spread 2-3 tsp of the coconut-ricotta mixture over the batter.
  6. Fold the leaf carefully and place it on the idli stand. Repeat the process for the remaining batter/leaves.
  7. The leaves can be stacked one over the other for 2-3 layers. Close the lid and steam for 15-20 minutes on a medium flame. Remove it from the stove.
  8. Remove the turmeric leaves. Serve the pitha with ghee/sugar or dalma.
My Tip: Sada enduri ( without the sweet stuffing ) is very popular with Mutton Jholo or Mutton Kasa.

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