Enduri Pitha is a quintessential dish from the eastern Indian state of Odisha, known for its rich culinary heritage. This unique dish is a harmonious blend of flavours and textures, making it a beloved treat during festivals and special occasions.
At its heart, Enduri Pitha is a steamed rice cake that’s both sweet and savoury. It begins with soaking rice and black gram dal overnight, then ground into a thick paste. Add a touch of salt for balance. This rice mixture forms the base of the dish.
The filling is where the magic happens. Grated coconut, crumbled Paneer (Indian cottage cheese), and Jaggery are mixed and stir-fried until they become fragrant and slightly dry. Adding green cardamom powder and crushed ginger adds layers of flavour, making the filling aromatic and irresistible.
The assembly is a beautiful process. Use banana leaves to create little parcels known as “enduris.” A portion of the rice mixture is spread onto a leaf, followed by a layer of the prepared coconut and jaggery mixture. Fold the leaf lengthwise to encase the filling, and a thread is tied around it to secure it, creating a lovely package.
These enduris are steamed to perfection, allowing the flavours to meld together and the rice to become tender. When a fork comes out clean, you know they’re done.
Enduri Pitha is a celebration of tradition, flavour, and community. It’s a dish that brings people together, and each bite is a journey through the rich tapestry of Odia cuisine.
Enduri Pitha
Enduri Pitha
Ingredients
- 400 gms Rice
- 5 Peppercorns (powdered)
- 250 gms Black Gram Dal (without skin)
- 1/2 tsp Salt
- 1 whole Coconut (grated)
- 250 gms Paneer (grated)
- 2 Green Cardamoms (powdered)
- 1/2- inch Ginger (crushed)
- 250 gms Jaggery
- Banana Leaves
Instructions
- Soak rice and black gram dal overnight, then grind into a thick paste.
- Add salt and mix well. Set aside.
- Mix grated coconut, grated Paneer, Jaggery, and crushed ginger.
- Stir-fry the mixture until it becomes dry.
- Sprinkle powdered peppercorns and cardamom powder. Mix well and remove from heat.
- Half-fill a wide-mouthed pan with water and cover it with a muslin cloth.
- Place some rice mixture on a banana leaf and flatten it.
- Spread some prepared coconut mixture over it and fold the leaf lengthwise to encase the filling.
- Tie a thread around the prepared leaf to secure it.
- Repeat with the remaining mixture.
- Place all the prepared enduris on the cloth, cover with a concave lid, and steam until done. A fork should come out clean when inserted.
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Frequently Asked Questions (FAQs):
Can I use any type of rice for Enduri Pitha?
Traditionally, short-grain rice is used for Enduri Pitha, but you can experiment with other varieties for different textures and flavors.
Are there variations of Enduri Pitha with different fillings?
Yes, you can explore variations with fillings like coconut and palm jaggery or even savory options with vegetables and spices.
What are some suitable pairings for Enduri Pitha?
Enduri Pitha is often enjoyed with a steaming cup of tea or Odia classics like Dalma and Santula.
Q4:Â Can I store Enduri Pitha for later consumption?
Yes, you can store them in an airtight container in the refrigerator for a few days. Reheat by steaming before serving.
Are there other Odia dishes I might enjoy if I like Enduri Pitha?
Absolutely! You might want to explore dishes like Chhena Poda (a sweet cheese cake) and Pakhala (fermented rice). They offer a taste of Odisha’s diverse cuisine
