Enduri Pitha
Prep Time
Cook Time
Prep Time
Cook Time
  • Turmeric Leaves
  • Urad daal
  • Raw Rice
  • Coconut(Grated)
  • cardamom powder
  • Black pepper powder
  • Jaggary Powder
  • Ghee
  • Salt
  1. Wash & soak the Urad daal & Raw Rice for 3-4 Hrs.
  2. Put all the Daal & Rice into a blending jar. Grind it properly. The batter shouldn’t be very smooth.
  3. Remove the batter in to a container . Add Salt & beat well. Keep aside for a night.
  4. Next day, batter would have fermented properly. Now take a heavy bottom pan, add jaggery to it. When the jaggery starts frothing, add grated coconut into it. Lower the flame and mix it thoroughly with a spatula.
  5. Now add cardamom & black pepper powder. Mix well & switch off the flame. Keep aside to cool down.
  6. Heat water in a big vessel, cover with a white cotton cloth. Give a tight knot with the help of string. It is the traditional method of steaming. You can steam with the Idli Cooker also.
  7. Take the turmeric leaves, rinse them & cut in to 2 pieces in middle.
  8. Now, Put one scoop of batter in to the leaf & some stuffing in the middle. Cover it gently & Press the edges to seal. Place the leaf for steaming for 10-15 Minutes.
  9. Serve hot. Enjoy !!!
Recipe Notes

– Don’t over do the steaming otherwise pithas will be hard & taste will not be good.
– If you don’t like jaggery than change to sugar.
– You can use the banana leaves instead of turmeric leaves.