In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
The aroma of the steamed dumpling is known as endure pitha or turmeric wrapped dumplings, prepared on the day of Prathama Ashtami. The turmeric itself a sattvic food intensifies when heated and impact in the dish to sooth our thinking and calm thoughts, could be the reason of preparing the holy dish by our eldest.
Though the name it self described it is a pitha or we can say it’s a steamed dumpling. Feeling great how our ancestors are very aware about our health and prepared a dish which has no oil and filled with the goodness of turmeric and coconut could be one of the hot list in vegetarian or vegan diet too.
It contains the batter of idli or mixture of rice and black gram(urad dal).
For stuffing we need coconut and jaggery, along with the natural fragrances.
Though the dumpling is little similar to Potli or steamed rice dumpling, but in Odisha instead of rice, ritually follow the idli batter which is a combination of both rice and black gram.
Turmeric leaves are extensively used in India not only in cooking but also has many medicinal and cultural use since ancient time in India. The black gram which cause gastronomical impact in our body can balance using of steamed turmeric leaf. Though the leaf itself a medicinal use of digestion and abdominal discomfort.
How to Prepare Scrapped Coconut
Method 1 (using small jar)
In this method, you need to peel off the black thick peel of the coconut using a knife.
Cut them into small pieces. Use a small jar to pulse 3 to 4 times or blend it few seconds.
Method 2 (coconut scrapper)
Using a coconut scrapper which has zigzag edges, you just need to keep the halved coconut on the zigzag edge and scrap until the fleshes come out and only the coconut hard shell will be left, which you can discard.
Method 3 (using traditional coconut scrapper or ‘paniki’)
Traditional scrapper or we call it as ‘paniki ‘ in odia which is traditionally designed only for scrapping coconut.
|Prep time||Cook time||Ready in||Yields|
8 hours 15 min
- 1 cup cucunut, scrapped
- 1/2 cup jaggery, powder
- 1/2 teaspoon pepper corns, crushed
- 3-4 illachi / cardamom, powder / crushed
- Black gram lentils -skinned(urad bean/dal)
- idli batter
- Soak rice and black gram in enough water over night or 8 hours separately.
- Then rinse both thoroughly and discard the water.
- Blend them in a blender using less water to make a thick batter.
- Sit the batter for half an hour.
- Heat a heavy bottomed pan, shallow fry coconut over medium flame.
- Now add jaggery, crushed ( peppers and cardamoms).
- Fry them until jaggery coated evenly with coconut around 10 minutes, off the flame and allow it to cool.
Steaming the dumpling / pitha
- Rinse the leaves thoroughly and dry them, set them aside.
- In a steamer add 1 cup of water and boil.
- Add little salt and whisk the batter before use. Place one leaf on your palm, put 1 tbsp. of batter on the middle of the leaf, spread little stuffing over it. Now spread few batter over it and fold the leaf vertically.
- Place it on steamer and do the same for rest of the leaves. If the leaves are large in size then cut them into two.
- Steam in batches over medium flame for 15 minutes, relish the pitha hot, it can be paired with dried peas curry to enjoy zestfully.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Susmita Tripathy