Cabbage Undi

Cabbage  Undi in katoris - A tasty, spicy and nutritious undi (steamed dumplings) in Konkani cuisine.  

Makes: 13 - 15 undis / or in 2 steel thalis / or in 2 deep bowls

This is a  basic recipe for Cabbage dosa (polo) and Undi.

Ingredients

Ingredients may differ from region to region (Mangalore region and Cochin GSB's)

Boiled Rice ( Idli rice / ukkada chawal ) – 1 1 /2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity)

Raw rice (soorai orovu / pachari ) - 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity)

Grated coconut – 1 ½ cup

Tamarind juice – ½ cup or tamarind paste - 1 tablespoon

Red chilly powder – 2 teaspoon (or 2 to 2 ½ teaspoon for more spicy)

Turmeric powder – ½ teaspoon

Asafoetida / hing – 1/2 teaspoon

Salt – 1 ¼ - 1 1/2 teaspoon ( or to taste )

Finely shredded Cabbage – 250 g ( pick tender leaves and remove thick nerves )

Method

Wash and soak boiled rice and raw rice for 5 - 6 hours ( or overnight ). Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. (if you add tamarind juice while grinding, then no need to add extra water. If not using tamarind juice, add 3 tablespoon water when grinding. Just to cover rice). Grind until the batter is coarse consistency in a mixer in batches (not very smooth, like sooji / rawa).

Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage.  Add extra water and salt if required and batter should be just like '' idli batter and pouring consistency. No need to ferment this batter. We can prepare it immediately or after 1 – 2 hours.

Grease katoris or steel thalis or bowl with little oil and pour this batter up to ¾th level and steam in a steamer / pedavan / pressure cooker (without weight) for 25 – 30 minutes  until done / till a skewer / knife inserted in the centre comes out clean.  Remove from steamer and keep aside to cool for 15 minutes to  half an hour.  Gently remove from katoris  or / cut into desired shape and size from steel thali / steel bowl .  We can also shallow fry these undi slices in 2 teaspoon ghee  / oil (like pathali bajjille).