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Cereals and bread from India
Rice and skinned black gram are soaked, ground and left to ferment, as for idli. The batter is spread on a fresh turmeric leaf, filled with coconut and jaggery, folded and steamed. One recipe gives 5 to 6 hours for the fermenting; no study has measured it.
A short entry: the sources we found record only what is said here about Enduri pitha itself.
| Raw rice3 cups | Another recipe uses 1 cup rice to 1/2 cup black gram[eodisha-enduri][mcc-enduri] |
| Skinned black gram (urad dal)1 cup | [eodisha-enduri] |
| Salt | [eodisha-enduri] |
| Coconut, grated, for the filling1 | [eodisha-enduri] |
| Sugar or jaggery, for the filling5–6 tsp | [eodisha-enduri] |
| Fresh turmeric leaves8–10 | [eodisha-enduri] |
Total time across the recorded steps: 9.2 h – 10 h
What changes: Water soaks into the rice and the black gram
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rice and skinned black gram are soaked, ground and left to ferment, as for idli. The batter is spread on a fresh turmeric leaf, filled with coconut and jaggery, folded and steamed. One recipe gives 5 to 6 hours for the fermenting; no study has measured it. Made in 5 steps over 9.2 h – 10 h. The longest step, ferment the batter, takes 5–6 h (My Cooking Canvas) and runs at at least 30 °C (My Cooking Canvas).
| Main step | 5–6 hReported[mcc-enduri] | Ferment the batter |
|---|---|---|
| Temperature | at least 30 °CReported[mcc-enduri] | Ferment the batter |
The batter is the idli kind, rice with black gram, but it is steamed as a filled parcel in a fresh turmeric leaf, which flavours it.
Every number is labelled with how it is known. How this atlas is made
Made in Odia households for Prathamastami, a rite for the long life of the first-born child; turmeric leaves from Kandhamal district are sent across the state for it (Naik 2012).
