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Photo of Enduri Pitha by sweta biswal at BetterButter

Enduri Pitha

sweta biswal
0 minutes
Prep Time
30 minutes
Cook Time
5 People
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A steamed coconut and ricotta stuffed delicacy made from rice and urad dal batter!

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Orissa
  • Steaming
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 5

  1. 1 cup skinned Urad dal (biri dali)
  2. 3 cups arwa rice (use jeera rice / gobindobhog instead)
  3. 1 whole coconut (grated)
  4. 1 cup ricotta / chenna
  5. Sugar to taste ( 7-8 tsp)
  6. 8-10 broad turmeric leaves
  7. 2-3 green cardamom
  8. Salt to add to the batter
  9. Ghee to grease the leaves


  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.

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