Cabbage Undi in Cup Cake Moulds- A tasty, spicy and nutritious undi (steamed dumplings) in Konkan cuisine !!
Makes: 30 – 35 smalls size undis / or in 2 steel thalis / or in 2 deep bowls / 25 undis in muffin moulds
This is a basic recipe for Cabbage dosa (polo) and Undi.
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)
Or 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) boiled rice (idli rice / ukkada chawal)
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 - 300 g ( pick tender leaves and remove thick nerves )
Wash and soak boiled rice and raw rice (or boiled rice / idli rice alone if using) 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. Undiyeche peet kharkhari assuka in Konkan language).
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 metal cup moulds / muffin moulds / katoris or steel thalis or bowl with little oil and pour this batter up to ¾th level and steam in a steamer / pedavan / rice cooker 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 cup cake mould / katoris with the help of sharp needle or cut into desired shape and size from steel thali / steel bowl. Decorate with grated cheese / coconut chutney on the top of the undis if required. One can also shallow fry these undi slices in 2 teaspoon ghee / oil (like pathali bajjille). Serve with 2 teaspoon oil. That's the traditional method in Konkan cuisine.