Undi/Oondi is one among the popular konkani breakfast recipe which I feel most of the konkani households are familiar with. Its a combination of three breakfasts. Let me explain, Kadamb+Upma+Idli = Undi 🙂 A Tamilian breakfast “Upma Kozhukattai” is very similar to Undi.
I have used ready made rice rava here in today’s recipe. If you want you can soak raw rice for few hours and grind it to a coarse powder and use instead. I had bought ready made rice rava/akki tari and so I used it. This undi is nothing but a rice rava upma which is then shaped into balls and steamed. Rice rava upma required lesser quantity of water of course. Another main ingredient here is the grated coconut which gives you soft undis. I recommend you to use freshly grated coconut. Tastes yum and you can trust me 🙂
Measurement used : 1 cup = 250ml
Rice Rava/Akki tari – 1 cup
Hot water – 3 cups
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds/Methi seeds – 1/4 tsp
Urad dal/ Split white lentil – 1/2 tsp
Curry leaves – 2 sprigs (chopped)
Grated coconut – 1/2 cup
Salt to taste
- In a mixing bowl, transfer 1 cup rice rava. Wash thoroughly with water and soak it in enough quantity water for an hour.
- In a pan/kadhai, add oil and allow it to heat.
- Add mustard seeds, methi seeds/fenugreek seeds, and urad dal. Fry till the urad dal changes its colour to light brown.
- Add 3 cups hot water and add salt to taste.
- Now add soaked rice rava to this and mix well. Care should be taken and keep stirring the mixture to avoid any lumps.
- Close the lid for about a minute or two so that the rava cooks and fluffs up.
- Now add grated coconut and mix everything thoroughly.
- Turn of the heat and allow the mixture to cool down slightly. The mixture should be hot enough for you to handle. Do not keep it for too long or you might end up having difficulty in shaping up the rice balls
- Pinch a lemon sized portion and roll them between your palms and form a round shaped ball. This should be crack free, smooth. Make a small depression with your forefinger or thumb in the middle to form a dimple.
- Similarly make more of these from the remaining dough.
- Bring the water to boil in a steamer and steam the dumplings for 20 minutes on medium heat. Do not forget to grease the steamer plate before placing the dumplings on it.
- You can also add chopped green chillies/ red chillies in step 3 to incorporate spice level.
- If you do not have rice rava, you can soak same quantity rice over night and grind into a coarse paste adding little to no water to it the next morning and use it 🙂