This recipe involves two steps
1.Wash and soak little millet rice and black gram in separate bowls for 4 hours.
2.After soaking, grind black gram and little millet rice into smooth batter separately.
3.Mix both batters and add salt and baking soda.
4.Leave the batter to ferment for about 4 hours.
Preparing the Filling:
1.Add freshly grated coconut and jaggery to a medium sized pan.
2.Stir fry on a low flame for 4 to 5 minutes till it becomes a little dry
3.Add green cardamom powder and black pepper powder and continue to stir fry on a low flame for 2 minutes.
4.Keep this mix aside and let it cool.
Preparing the Pitha:
1.Take one whole medium-sized green turmeric leaf.
2.Put a little batter on the leaf and spread it as a thick layer.
3.Then put the desired amount of stuffing on the batter and fold the turmeric leaf lengthwise so that the stuffing is sealed within the batter.
4.Tie a thread around the folded leaf and ensure that the batter does not leak out.
5.Steam the pithas for at least 20 to 25 minutes on a medium flame.
6.Little Millet Enduri Pitha is ready to be served hot!