Satpathy Auntys Enduri Pitha, Odisha Style
Enduri Pitha. Fragrant rice. Earthy urad dal. The perfume of black pepper. A delectable jaggery coconut filling. Wrapped in turmeric leaves and steamed.
Ingredients
- 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
Instructions
- 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.
- 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.
- Mix the dal and rice batters thoroughly, leave overnight to ferment.
- 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.
- Add a sprinkle of salt and black pepper to the batter, give it a hearty mix.
- Heat water in a steamer.
- Take a turmeric leaf, trim the top and bottom ends, grease lightly with oil.
- 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 as shown in the picture.
- Gently fold the turmeric leaf lengthwise, so that the filling is now covered by the batter from the top as well as the bottom.
- Tie with a twine, steam for 8-10 minutes.
- Allow to cool down, gently remove the turmeric leaves and serve.