Undi in Konkani and Pundi in Tulu is a steamed rice dumpling which is a good breakfast snack. This is one of the most preferred snack among the GSBs. We add a seasoning that gives a good taste and flavour.
Undi is eaten with red coconut chutney with or without hing in it. It can also be well relished with daalithoi, sambhar, chicken curry, jaggery syrup or jaggery coconut choorna. Some even eat it with honey or fresh unsalted butter. Some others prefer coconut oil and cut mango pickle in brine. Whatever maybe the accompaniment, undi is a tasty snack by itself. Not so difficult to make and good to eat!
Ingredients:
Rice Rava(preferably idli rava) - 1 cup
Grated coconut - 1/2 cup
Salt - To taste
Water - QS
Coconut oil - 2 tsp
Mustard seeds - 1/2 Tsp
Urad daal - 1/2 tsp
Methi seeds - 1/4 tsp
Curry leaves(Optional) - 4-5 chopped
Green chillies(Optional) - 2 chopped
Method:
Soak rice rava in sufficient water for 20 mins.
Drain and keep aside.
Heat oil in a thick kadai.
Add mustard seeds and allow them to splutter.
Add urad daal and methi seeds and fry till golden.
Add optional green chillies and curry leaves and fry till crisp.
Now add about 2 cups water and the grated coconut.
Bring to a boil and add soaked rice rava and salt to taste.
Allow that to cook. Keep mixing gently till the rice rava almost cooks and forms a soft sticky mass.
Remove the kadai from fire and allow to cool down a little bit.
Keep the idli steamer with sufficient water on the stove. Allow the water to boil.
Dip your hand in a bowl of water, take a small portion of the undi batter and make dumplings, size of a big lemon.
Make small depressions in them with your thumb and keep them in the perforated steaming vessel in the steamer.
Arrange them properly, so that each dumpling gets sufficient steam while steaming.
Close the steamer and steam for 10-15 mins on full flame.
Open the lid while the flame is still on, and then switch off the flame.
This way you can avoid steam condensation and that water falling over the undis.
Take out the steamed undis and allow them to cool down a bit before serving with coconut chutney or choice of accompaniment.
Undi is eaten with red coconut chutney with or without hing in it. It can also be well relished with daalithoi, sambhar, chicken curry, jaggery syrup or jaggery coconut choorna. Some even eat it with honey or fresh unsalted butter. Some others prefer coconut oil and cut mango pickle in brine. Whatever maybe the accompaniment, undi is a tasty snack by itself. Not so difficult to make and good to eat!
Rice Rava(preferably idli rava) - 1 cup
Grated coconut - 1/2 cup
Salt - To taste
Water - QS
Coconut oil - 2 tsp
Mustard seeds - 1/2 Tsp
Urad daal - 1/2 tsp
Methi seeds - 1/4 tsp
Curry leaves(Optional) - 4-5 chopped
Green chillies(Optional) - 2 chopped
Soak rice rava in sufficient water for 20 mins.
Drain and keep aside.
Heat oil in a thick kadai.
Add mustard seeds and allow them to splutter.
Add urad daal and methi seeds and fry till golden.
Add optional green chillies and curry leaves and fry till crisp.
Now add about 2 cups water and the grated coconut.
Bring to a boil and add soaked rice rava and salt to taste.
Allow that to cook. Keep mixing gently till the rice rava almost cooks and forms a soft sticky mass.
Remove the kadai from fire and allow to cool down a little bit.
Keep the idli steamer with sufficient water on the stove. Allow the water to boil.
Dip your hand in a bowl of water, take a small portion of the undi batter and make dumplings, size of a big lemon.
Make small depressions in them with your thumb and keep them in the perforated steaming vessel in the steamer.
Arrange them properly, so that each dumpling gets sufficient steam while steaming.
Close the steamer and steam for 10-15 mins on full flame.
Open the lid while the flame is still on, and then switch off the flame.
This way you can avoid steam condensation and that water falling over the undis.
Take out the steamed undis and allow them to cool down a bit before serving with coconut chutney or choice of accompaniment.
8 comments:
Opening the lid while the flame is still on to avoid steam water on cooked undis is a wonderful tip :)
Yes. This comes by experience. These minute details seldom get highlighted. I have learned a few things by observation during my younger days. I used to ask my mother why certain rules were followed those days.
I have followed your simple formula for Pundi and have successfull many times.
just like you did for pathiri - i would be grateful ifcan you display
the picture of the pkt of the brand for idili rava/rice rava,
because there are so many brands in the market and the shopkeppers kindof
coax one to buy the brand they have in the shop. thks
Maria K, we normally buy rice rava and rice flour from local mill. However, if you want to know the reliable one among branded ones, try Bhagyalakshmi brand. I found it good:
http://sblfoods.com/
Yummmy.. Can you please post the recipe for Chutney too.
Coconut red chutney can be made by grinding half cup of freshly grated coconut along with a tiny pinch of tamarind, one red chilli lightly roasted with little oil and salt to taste, then tempered with a seasoning containing mustard seeds and curry leaves in oil
For hing red chutney roast a pinch of compounded hing along with the red chilli in oil before grinding into chutney. No need for adding seasoning if you add hing.
Thanks and sorry for the late response.
Thank you so much.
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