🇮🇳 Indian Vegetarian

Enduri Pitha

Name: Enduri Pitha
Prep time: 29 min
Cook time: 16 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1 cup Urad Dal; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 1 cup, chopped Banana Leaves; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 cup Grated Coconut

🇮🇳 Indian

Urad-rice pitha steamed in banana leaves, Prathamastami tradition. Crisp where it should be, pillowy where it counts. Plate with tomato chutney and filter coffee alongside.

Prep 29 min Cook 16 min Serves 3 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Urad Dal1 cup
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Banana Leaves1 cup, chopped
Coconut Oil2 tbsp
Rice Flour1 cup
Grated Coconut1 cup

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Stir the fermented batter gently; it should be thick but pourable. Add a splash of water only if needed.
3
Heat a cast-iron tawa or paniyaram pan over medium; a drop of water should dance and vanish.
4
Spoon the batter in, swirl or shape quickly, and let it set undisturbed for two minutes.
5
Wait for the edges to lift on their own, then flip for a minute more; serve hot with chutney and sambar.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Video: How to Make Haldi Patra Enduri Pitha? Odia Authentic Enduri Pitha Recipe | Traditional Recipe | · on YouTube