Name: Enduri Pitha recipe by sweta biswal at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 cup skinned Urad dal (biri dali); 3 cups arwa rice (use jeera rice / gobindobhog instead); 1 whole coconut (grated); 1 cup ricotta / chenna; Sugar to taste ( 7-8 tsp); 8-10 broad turmeric leaves; 2-3 green cardamom; Salt to add to the batter; Ghee to grease the leaves

Ingredients Serving: 5

1 cup skinned Urad dal (biri dali)
3 cups arwa rice (use jeera rice / gobindobhog instead)
1 whole coconut (grated)
1 cup ricotta / chenna
Sugar to taste ( 7-8 tsp)
8-10 broad turmeric leaves
2-3 green cardamom
Salt to add to the batter
Ghee to grease the leaves

Instructions

Wash and soak the urad dal for 6-7 hours. Then grind into a smooth but thick paste. Keep this paste aside overnight or for 10-11 hours.
Grate the coconut and mix it with the crumbled ricotta and sugar. Add in the crushed cardamom for flavour.
Heat water in a idli maker/pressure cooker. Bring to a boil.
Wash the turmeric leaves and leave them in the open air to dry the water. Add 2-3 drops of ghee and smear it over each leaf.
Take a blob of the batter and spread it evenly on the leaf. Spread 2-3 tsp of the coconut-ricotta mixture over the batter.
Fold the leaf carefully and place it on the idli stand. Repeat the process for the remaining batter/leaves.
The leaves can be stacked one over the other for 2-3 layers. Close the lid and steam for 15-20 minutes on a medium flame. Remove it from the stove.
Remove the turmeric leaves. Serve the pitha with ghee/sugar or dalma.

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