This traditional Odia recipe is similar to the idli from south India. I discovered the Eduri Pitha late, but am I glad I did!
I love idlis for their versatility. By adding one or more grated veggies of your choice to the idli, it becomes a complete meal with a side of chutney or sambhar. Also, as it is so easy to whip up, it features regularly on the menu at home.
Soon after I got married into an Odia family I came across the sweet version of this family favourite. Called Enduri (pronounced “en-do-ree”) Pitha, it had all my favourite things and more. Enduri Pitha is primarily prepared during Prathamastami, a festival that celebrates the eldest born in the family. It is served as an offering to the deity. Freshly desiccated coconut enlaces palm jaggery and is steamed between layers of the fermented rice-lentil batter. The bliss of devouring piping hot pithas dunked in sambhar or coconut chutney is something that 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 pitha 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.
Step By Step Enduri Pitha, A Traditional Odia Recipe
1. 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.
2. 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.
3. Steam it as you would a regular idli. Serve hot with a side of sambhar 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