Undi -Tempered Rice Dumpling
Remember the Carrot Chutney I served with Undi’s?? I had promised to post the recipe soon but somehow it got stuck in drafts, not delaying it I am going to post it today.
Undi is a Amchi /Konkani delicacy which is made for breakfast. It is very healthy and filling.
Here is what we need for Undi
1 full cup rice (the one we use for idli/dosa).
¼ th cup coconut, freshly scraped/grated(only the white part avoid getting the black portion)
¼ th tsp methi seeds
¼ th tsp mustard seeds
1 tbsp oil (we use coconut oil for such delicacies)
Salt to taste.
Soak rice for 2 hours in water.
Later wash the rice and drain it completely.
In a mixer grinder or grinder add the coconut along with little water and grind finely into a smooth paste.
To this add the soaked and drained rice and grind until the rice turns to rawa consistency (idli rawa consistency) and keep aside.
In a deep pan heat oil, add methi seeds,mustard seeds, when it splutters add the ground rice rawa paste to this along with ¼ th cup of water.
Now mix this very well making sure the mixture does not form lumps and the rawa absorbs all the water and the mixture leaves the sides of the pan.
Turn off the heat and slow the mixture to cool a little.
Meanwhile grease a steel plate or any plate that you are going to steam the undi in.
When the mixture is good enough to handle then make small balls out of it and press a small hole or impression with your index finger in the middle of the dumpling.
Place all the balls in the steaming plate and steam it in the steamer or pressure cooker (without placing weight) for 12-14 minutes.
Serve hot Undis with coconut oil and pickle or any chutney or accompaniment of your choice.