Enduri Pitha | How to make Enduri Pitha

By Maumita Paul Ghosh  |  11th Feb 2017  |  
4 from 1 review Rate It!
  • Enduri Pitha, How to make Enduri Pitha
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

3

1

About Enduri Pitha Recipe

Enduri Pitha. Fragrant rice. Earthy urad dal. The perfume of black pepper. A delectable jaggery coconut filling. Wrapped in turmeric leaves and steamed.

Enduri Pitha is a delicious dish which is enjoyed by the people of every age group. The recipe by Maumita Paul Ghosh teaches how to make Enduri Pitha step by step in detail. This makes it easy to cook Enduri Pitha in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Enduri Pitha at home. This amazing and mouthwatering Enduri Pitha takes 20 minutes for the preparation and 10 minutes for cooking. The aroma of this Enduri Pitha is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Enduri Pitha is a good option for you. The flavour of Enduri Pitha is palatable and you will enjoy each and every bite of this. Try this Enduri Pitha and impress your family and friends.

Enduri Pitha

Ingredients to make Enduri Pitha

  • 1 cup gobindobhog rice
  • 1/2 cup urad dal without skin
  • 3/4 cup coconut freshly grated
  • 1/4 cup date palm jaggery finely chopped
  • 1 tsp black pepper freshly ground
  • 1/2 tsp green cardamom powder
  • A pinch of salt
  • turmeric leaves for steaming
  • oil for greasing

How to make Enduri Pitha

  1. Soak the urad dal overnight. Grind to a thick coarse batter with just a generous splash of water. Allow to rest for at least an hour.
  2. Soak the rice for 2 odd hours. Wash and grind to a thick coarse batter. Again, just a splash of water. Allow to rest for an odd hour or so.
  3. Mix the dal and rice batters thoroughly, leave overnight to ferment.
  4. Mix the grated coconut, jaggery and cardamom powder in a pan, cook over a low flame, stirring occasionally. Till the jaggery is well incorporated into the coconut. 5-7 odd minutes I would reckon. Remove from heat.
  5. Add a sprinkle of salt and black pepper to the batter, give it a hearty mix.
  6. Heat water in a steamer.
  7. Take a turmeric leaf, trim the top and bottom ends, grease lightly with oil.
  8. Place a spoonful of batter with a spoon in the middle of the turmeric leaf, spread it evenly. Top it with a spoonful of the jaggery-coconut filling
  9. Gently fold the turmeric leaf lengthwise, so that the filling is now covered by the batter from the top as well as the bottom.
  10. Tie with a twine, steam for 8-10 minutes. Allow to cool down, gently remove the turmeric leaves and serve.

Reviews for Enduri Pitha (1)

Tripti Bhatia2 years ago

nice recipe
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