The periods of development are in the following order, Īs with all the Brahmic scripts in the region, the Odia script developed through four stages which can be seen from the stone inscriptions, copper-plates and the manuscripts. The curved appearance of the Odia script is a result of the practice of writing on palm leaves, which have a tendency to tear with the use of too many straight lines. The absence of the inherent vowel in the consonant is marked by a virama or halanta sign below the consonant.ġ5th century copper plate grant of Gajapati emperor Purushottama Deva, showing the distinct formation of the shape of the modern Odia script This absence of schwa deletion which is also seen in Sanskrit, marks it from the rest of modern Indo-Aryan languages and their equivalent usage in related Brahmic scripts. Also, when certain consonants occur together, special conjunct symbols are used to combine the essential parts of each consonant symbol.Īn important feature of the Odia language seen in the script is the retention of inherent vowel in consonants, also known as schwa, at both medial and final positions. When vowels appear at the beginning of a syllable, they are written as independent letters. Diacritics (which can appear above, below, before, or after the consonant they belong to) are used to change the form of the inherent vowel. Odia is a syllabic alphabet or an abugida wherein all consonants have an inherent vowel embedded within. The script has developed over more than 1000 years from a variant of Siddhaṃ script which was used in Eastern India, where the characteristic top line transformed into a distinct round umbrella shape due to the influence of palm leaf manuscripts and also being influenced by the neighbouring scripts from the Western and Southern regions. In winter days ( Room temperature below 25 C), these Pithas can be kept at room temperature for a day.The Odia script ( Odia: ଓଡ଼ିଆ ଅକ୍ଷର, romanized: Oṛiā akṣara) is a Brahmic script used to write primarily Odia language and others including Sanskrit and other regional languages.
Once you steam for around 12-15 minutes at high flame, let it cool. This mixture can be stored for a week in an airtight box in the refrigerator. I add green cardamom for extra flavour.Ĭool this mixture at room temperature and use it as stuffing. You can use organic powder Jaggery for better taste. Prepare the coconut filling adding jaggery.
The consistency has to be like Dosa better.You can also use store bought Dosa batter to make this pitha. Add soaked rice and make a paste.Īdd a little water. First make a fine smooth paste of Urad Dal. Soak the rice and Urad Dal for at least 4 hours separately. Check in this video how my Mom makes her steamer filling the Kadai with water. You can also make your own steamer at home. You can re-use the same leaf up to 2-3 times. If you get fresh turmeric leaf to make Odia Enduri Pitha, do not discard after that. You can also use banana leaf if it’s difficult to fetch turmeric leaf. The delightful aroma that turmeric leaf brings to this cake is amazing. Traditionally this Pitha is prepared in Turmeric leaves. A celebration by parents is observed for their oldest kid among all. Each Pitha has a story to tell, a festival that narrates its importance.Įnduri Pitha is a must when one talks about ‘Prathama Ashtami’ festival in Odisha. There are varieties of Pithas which are prepared in Odia households. Celebrated and served in Odisha festivals, these traditional rice cakes will easily impress you. Odisha is famed for origins of many delicious Pithas. Enduri Pitha has the significance when one talks about ‘Prathamasthami’ festival observed in Odisha.
The aroma fills the room as you begin the steaming process. This aromatic steamed rice cake is an emotion to many odias.Sharing Odia Enduri Pitha Recipe today which is easy to make at home.