A very tasty steamed dish in Konkani cuisine. Goes well with Thoy, Variety chutneys …
You will need
200 g (1 cup) raw rice (pachari)
2 cups water
½ cup (100 g) grated coconut
1/2 teaspoon salt
Wash and soak raw rice in 2 cups of water for 5 hours. Drain out water completely and make a coarse batter with grated coconut in a mixer. Add very little water during grinding. Transfer this batter into another bowl and mix with salt. Stir well.
For seasoning (phann):
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon urad dal
1 teaspoon chana dal
6 curry leaves, chopped
2 dried red chillies, broken into 2 - 3 pieces
Heat oil in a wide pan. Add mustard seeds. When they starts to pop, add jeera, urad dal, chana dal, curry leaves and broken red chillies. Saute on a low heat for 5 - 7 minutes until fragrant and color changes. Add undi batter and cook it ( stir continuously) uncovered on a low to medium heat for 10 – 12 minutes until undi batter forms ball and water evaporates / leaves from the sides of the pan / well mixed with all the seasoning ingredients. Keep aside to cool for 10 - 12 minutes.
Apply little oil on your hand and make small round undi / balls (12 - 15 balls).
Arrange the undis in a steamer or idli stand and steam for 15 - 20 minutes on a medium heat until softens. Serve hot with Chutney / Thoy.
1 cup ( 100 g ) coconut grated
2 dried red chillies
1 tablespoon roasted chana dal (pottukadala)
1/2 teaspoon tamarind paste ( optional )
Salt to taste ( or 1/2 teaspoon )
Ginger - 1/2- inch piece
2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves
Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required.
In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.