Satapuri is a thick ‘Pitha’ stuffed with seven layers of fillings. It is prepared on the day of Saptapuri Amabasya, which falls in the month of Bhadrab. Seven kinds of ingredients are used for ‘Pura’, which means filling. Satpuri is one of the famous dishes of Odisha.
Satapuri Ingredients
Whole wheat flour- 1 cup
Sugar- 1/4 cup
Salt- a pinch
Jaggery- 6 tsp
Cardamom powder- 1/4 tsp
Cinnamon powder- 1/4 tsp
Nutmeg powder- a pinch
Peppercorn powder- 1/4 tsp
Ghee- 1/2 tsp
Grated coconut- 1/4 cup
Peanuts- 1 tbsp
Chhena- 14 cup
Dates or pistachio- 5-6
Green gram dal- 2-3 tbsp
Sesame- 1 tbsp
Raisins- 1 tbsp
Satapuri Method
- Soak the dal for two hours. Grind to a paste, fry in a tsp of ghee and along with a tsp of jaggery and keep aside.
- Roast peanuts, powder coarsely, mix a tsp of jaggery and reserve for use.
- Mix jaggery with coconut and chhena separately.
- Wash and cut dates or pistachios into small pieces.
- Mix the spices and sprinkle on each ingredient.
- Boil 1 1⁄2 cups of water in a karai.
- Add salt and 14 cups of sugar.
- Reduce the heat and pour whole wheat flour slowly stirring constantly till a soft dough is formed.
- Remove from fire and keep covered for 5 to 6 minutes.
- When tolerably cool, knead the dough with greased palms and make balls.
- Roll each ball into thin rotis
- On a moderately hot tawa, pour a tbsp of ghee and place a roti on it.
- Spread coconut on it, and place another roti above it, Press the edges to seal.
- Turn after 2 to 3 minutes, spread peanuts and place another roti on it.
- Press the edges and turn.
- Pour a tbsp of ghee around the Pitha after each turn.
- Control the heat to prevent burning.
- In this process, use all the fillings and rotis applying ghee liberally till both sides are golden and crisp.
- Remove from tawa, cut into pieces and serve.
