Enduri Pitha (A type of Rice-flour & Cheese Cake)
- 2 cups of
- 1 cup black gram
- 1 cup grated
coconut (nadia kora)
- 100 gm
cottage cheese (chhena)
- 150 gm jaggery (guda)
- 3 cardamoms (gujurati
- 6 peppercorns
- Some green turmeric
leaves (haladi patra)
- Salt to taste (luna)
- Soak rice and black gram for 4 hours (use only the skinless black gram for
- Wash the same thoroughly and then grind into thick batter (It need not be
a very fine paste).
- Grind leaving a little coarseness in the rice, whip well and leave the
batter for fermenting for 8 hours.
- Add salt and mix properly.
- Heat the frying pan on medium flame and put the grated coconut, cottage
cheese and jaggery and stir and fry till it becomes a little dry.
- Add powdered cardamom and black pepper, mix well and keep aside the
- Take one whole green turmeric leaf (If the leaf is of bigger size you may
cut it) and put a little batter on the leaf and flatten the same.
- Then put the required quantity of stuffing on the batter and fold the
turmeric leaf lengthwise in such a way that the stuffing gets sandwiched in
between two layers of batter.
- Tie a thread around the folded leaf to keep it secured.
- Now steam it to follow an age-old Oriya method take a wide mouthed pot,
fill it up to half with water.
- Then tie a muslin cloth tightly around its mouth, carefully place the tied
leaf containing stuffed batter on the cloth.
- Cover it with a concave lid, steam it till done (this way go on steaming
pithas one after another).
- The delicate aroma of turmeric leaf is the special feature of the pitha.
- Serve the famous Enduri Pitha.
Note: But in case of non-availability of green turmeric
leaf, you could alternatively use plantain leaf. But in that case the aroma of
turmeric leaf would be missing.