Enduri pitha is  another delecay of odisha.Prepare most of the festivals of odisha specially in village.

It is quite similar to south indian idli but it’s shape makes it unique and it tastes delicious when serve with only sweeten milk.Which i love to.

Else can be take with any curry and chutney also.

INGREDIENTS

  • 100 g urad dal or skinned black gram
  • 250 g rice semolina
  • water
  • salt

Before prepare batter we should prepare rice semolina at home.

1.preparation for  rice semolina 

  • 500 g rice
  • water
  • Soak rice in enough water for 3 to 4 hours.
  • wash thoroughly and discard all water.

FIRST METHOD

  • Wash the rice thoroughly and soak for at least 2 hours. Drain all of it’s water .transfer it into a traditional bamboo rice cleaner and dry them under a shade for 3 to4 hours..Don’t dry them in direct sun.

SECOND METHOD

  • You can transfer the rice to a dry clean cloth and spread it over the cloth and it under fan for 2 to 3 hours.The speed of the fan should below.
  • Pour some amount of rice into a jar and blend to make a powder.Now sieve them into separate the flour and semolina.Do the same for rest of the rice..Use the semolina and keep the flour in a jar.

2.preparation of urad batter

  • soak urad dal in enough amount of water over night or 7 to 8 hours.Wash thoroughly and discard all water.
  • Now blend urad dal with water to make a smooth paste.The mixture should be thick consistency.

3.preparation of idli batter

  • Soak rice semolina water before stat to grind urad dal.
  • Now add blended urad dal into prepared semolina batter and mix them well.
  • Keep the batter  aside for 6 to 8 hours or  overnight for fermentation or until the batter ferment
  • .A well fermented batter will produce a soft pitha.
  • Set the batter aside  for at least 10 to 12 hrs until the batter ferments and rises well. Sometimes it may take more time depending upon the weather and temperature.
  • The batter must rise and look fluffy but not turn sour. You should check in the time of fermentation..
  • I prefer  to keep them aside over night.
  • After fermentation  add salt and mix them well.

4.For steaming enduri pitha

  •  In an  steamer ,pour 2 cups of water.Place a small round mould to keep the bamboo mould inside.
  • Use a bamboo mould or you can prepare at home.
  • Mine i have prepared at home.You only need to take a bamboo sieve and make a cross using two sticks of any tree(guava tree)
  • Now wet and squeeze a muslin clothe and cover it over the bamboo mould.
  •  Now fill the batter and cover the lid of the steamer.
  • Steam for 10 to 15 minutes on a medium high flame.Now off the heat.wait for  5 seconds
  • open the lid and take out the mould.
  • sprinkle some water over it and flip the mould on a large bowl.
  • Remove the muslin clothe carefully and your pithas are ready to eat
  • Most of the time people love to eat it with milk added  with sugar only.But it also goes well with any curry and chutney too

ENDURI PITHA

Before prepare batter we should prepare rice semolina at home.

1.preparation for  rice semolina 

  • 500 g rice
  • water
  • Soak rice in enough water for 3 to 4 hours.
  • wash thoroughly and discard all water.

FIRST METHOD

  • Wash the rice thoroughly and soak for at least 2 hours. Drain all of it’s water .transfer it into a traditional bamboo rice cleaner and dry them under a shade for 3 to4 hours..Don’t dry them in direct sun.

SECOND METHOD

  • You can transfer the rice to a dry clean cloth and spread it over the cloth and it under fan for 2 to 3 hours.The speed of the fan should below.
  • Pour some amount of rice into a jar and blend to make a powder.Now sieve them into separate the flour and semolina.Do the same for rest of the rice..Use the semolina and keep the flour in a jar.

2.preparation of urad batter

  • soak urad dal in enough amount of water over night or 7 to 8 hours.Wash thoroughly and discard all water.
  • Now blend urad dal with water to make a smooth paste.The mixture should be thick consistency.

3.preparation of idli batter

  • Soak rice semolina water before stat to grind urad dal.
  • Now add blended urad dal into prepared semolina batter and mix them well.
  • Keep the batter  aside for 6 to 8 hours or  overnight for fermentation or until the batter ferment
  • .A well fermented batter will produce a soft pitha.
  • Set the batter aside  for at least 10 to 12 hrs until the batter ferments and rises well. Sometimes it may take more time depending upon the weather and temperature.
  • The batter must rise and look fluffy but not turn sour. You should check in the time of fermentation..
  • I prefer  to keep them aside over night.
  • After fermentation  add salt and mix them well.

4.For steaming enduri pitha

  •  In an  steamer ,pour 2 cups of water.Place a small round mould to keep the bamboo mould inside.
  • Use a bamboo mould or you can prepare at home.
  • Mine i have prepared at home.You only need to take a bamboo sieve and make a cross using two sticks of any tree(guava tree)
  • Now wet and squeeze a muslin clothe and cover it over the bamboo mould.
  •  Now fill the batter and cover the lid of the steamer.
  • Steam for 10 to 15 minutes on a medium high flame.Now off the heat.wait for  5 seconds
  • open the lid and take out the mould.
  • sprinkle some water over it and flip the mould on a large bowl.
  • Remove the muslin clothe carefully and your pithas are ready to eat
  • Most of the time people love to eat it with milk added  with sugar only.But it also goes well with any curry and chutney too

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