Restaurant style Kozhukattai / Undi / Pundi

Restaurant style Kozhukattai / Undi / Pundi ( steamed rice dumplings)

Kozhukattai in Kerala cuisine
Undi in Konkani cuisine
Pundi in Mangalorean cuisine

Makes: 9
Serves: 2 - 3

You will need

1 cup (100 g ) rice flour
1 cup (100 ml) water
1/4 teaspoon oil
1/4 teaspoon salt
1 green chilli, small size
1 spring curry leaves
1/2 teaspoon jeera (cumin seeds)
1/2 cup (35 g) grated coconut
1/2 teaspoon extra oil to grease

For seasoning:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera seeds (cumin seeds)
1/2 teaspoon urad dal
1 dried red chilli
1 spring curry leaves
1 tablespoon grated coconut

Method

Boil water with salt and oil. Add rice flour and mix with a ladle. Rice flour should well blended with water. Crush green chilli & curry leaves.

Mix crushed green chilli - curry leaves mixture, jeera and grated coconut with rice flour and knead into very soft dough. You can make a dough very easily.

Divide the rice four dough into 9 equal portions. Make small lemon sized balls and flatten slightly (like aloo tikkis and diameter of 2 - inch).

Arrange flatten rice balls on a greased pan or idli mould and steam (steam in a steamer or pressure cooker (without weight)) for 10 - 12 minutes on a medium heat or until softens.

For seasoning:

Heat oil in a pan. Add mustard seeds. When they begin to pop, add jeera, broken red chillies, curry leaves and urad dal. Saute for 2 minutes or until fragrant. Add grated coconut and stir well.

Pour the seasoning over Kozhukattai / Undi / Pundi and serve with Coconut chutney / Pickle / Sugar / Dali thoy or any non veg gravy dishes of your taste.