I love idlis for their versatility . Add one or more grated veggies of choice and it becomes a complete meal with a side of chutney or saambhar and the fact that it is so easy to whip up means it features regularly on the menu.
Soon after I got married into an Odiya family I came across the sweet version of this family favourite. Called Enduri( pronounced “en-do-ree”) Peetha, it had all things my favourite and more. Enduri Peetha is primarily made during Prathmashtmi, a festival which celebrates the eldest born in the family, and is served as an offering to the deity. Freshly desiccated coconut enlaces palm jaggery and is steamed between layers of fermented rice-lentil batter; the bliss of devouring piping hot pithas dunked in saambhar or coconut chutney is something which can not be expressed in words. Needless to say when the kids first tried it, it was a massive hit! And since it is refined sugar free, I did not mind if they (and us) indulged in it a tad more. Thus Parthmashtmi or not, this peetha is enjoyed irrespective.
It tastes best if one uses freshly desiccated coconut and palm jaggery , however I have made it with dried desiccated coconut and regular jaggery and cannot complain about the taste. Here is a step by step for you to follow:
Prepare a regular idli batter as you would for normal idlis. Once done, crush or finely chop approximately one cup of jaggery, one cup desiccated coconut and some raisins/ sultanas (optional) and keep aside
Next prepare the idli moulds by greasing them with ghee or coconut oil. Then scoop 1 tablespoon of batter onto the stand, layer it with 1 teaspoon jaggery and 1 teaspoon coconut, then cover it with another scoop of batter.
Then steam it as you would a regular idli . Serve hot with a side of saambhar and/or chutney .
- Idli batter-2 cups
- Desiccated Coconut-1 cup
- Finely chopped or crushed jaggery-3/4 cup
- Raisins or Sultanas- 2 tbsp (optional)
- Oil- 1tbsp (for greasing the idli moulds)
- Prepare all ingredients as shown in the step by step above
- Spoon in 1 tbsp of batter on greased moulds, then add 1 tsp each of coconut,jaggery and raisins. Feel free to adjust the amount of jaggery and coconut as per taste but do keep in mind that adding too much jaggery would make the idlis "bleed out" too much
- Then spoon in another tbsp batter making a sandwich
- Steam as you would regular idlis (for approximately 15-20 minutes) based on the kind of steamer you use
- Serve hot with saambhar and/or coconut chutney