Enduri by Lopa

@edible-routes

Rice and lentil cakes steamed in turmeric leaf

Ingredients

• 200 g black gram (vigna mungo) 200 g rice
• Water to soak the rice and lentils
• ½ Tbs salt (rock salt/pink salt) 2 coconuts
• 150 g palm jaggery
• 1 ts black pepper powder 8-10 turmeric leaves Jute basket (big enough to cover the pot (see the picture)

Instructions

Soaking the lentils and rice

1. Rinse both the lentils and rice and soak them in water in different bowls for 5-6 hours.
2. Add 1/2 tablespoon of fenugreek seeds to the bowl with the rice

Preparing the batter

1. Drain the water and grind the lentils and rice separately. While grinding, some water can be added to make a smooth and thick paste.
2. Combine in a large bowl and add a ½ tablespoon of salt. Mix well and cover the bowl.
3. Allow it to ferment for 10-12 hours in a slightly warm, dark spot (ideally overnight). The fermentation time will depend on the temperature and it will ferment faster if it is warmer. If properly fermented, the volume of batter will increase.
4. Once the batter is fermented you can make the dosas.
5. The rest of the batter can be saved by putting it in the refrigerator so that it doesn’t ferment anymore.

Preparation of the stuffing

1. Take 2 coconuts and grate them. Heat a pan on the gas and pour the grated coconut and jaggery into it.
2. Cook for 10-15 minutes or until a sticky mixture forms.
3. Then mix in the pepper powder and immediately turn off the gas.

Making the rice and lentil cake (Enduri)

1. First, prepare a water bath. You could use a pot and add some water to it (around ¼ of the total volume). Cover it with a jute basket with its face outwards and place it on the gas. Bring the water to the boil with the basket placed on top.
2. Cut the turmeric leaves in half, wash them, and dry them. Take a turmeric leaf and pour one big scoop of batter into it. Add a tablespoon of coconut mix to the centre of the batter, fold it in half, and place it in the basket on top of the water bath. Depending on the size of the basket, you can place around 8-10 such pieces inside.
3. Cover the basket entirely with a plate. Place a heavy object on top so that the plate doesn’t move and the cakes inside cook properly.
4. Cook the cakes for 30-40 minutes. You should be able to smell the aroma of turmeric in your kitchen. If the leaves don’t stick to the cake, it’s done.
5. Wait for the steam to recede and serve semi-hot.