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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.
DocumentedCereals and bread9.2 h – 10 h
Recipe
Amounts from a sourceHousehold amounts from one Odia recipe page (Naik 2012); a second recipe page differs. There is no standard or tested recipe.
Total time across the recorded steps: 9.2 h – 10 h
Start
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What changes:Water soaks into the rice and the black gram
Step 1 of 5
Soak rice and black gram separately
Time
4 h
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
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).
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).