Enduri Pitha | How to make Enduri Pitha

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Bysweta 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)

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    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 an aromatic, flavorful and delicious dish which is very much popular in Orissa. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Enduri Pitha is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Enduri Pitha at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Enduri Pitha by sweta biswal in step by step with pictures so you can easily learn how to cook the perfect Enduri Pitha at your home without any difficulties. Enduri Pitha is one of the representative dishes of Orissa which you can serve in any special occasions.

  • 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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