Mangalorean style Undi (with rice rawa)

Mangalorean style Undi (with rice rawa)

Makes: 18 - 20 undis

Rice rawa available at Santhosh Super Stores, Anna Nagar, Chennai

You will need

100 g (1 cup) grated coconut
1/4 cup water (for coconut)
2 cups (200 g) rice rawa
3 cups water (to soak rice rawa)
1/2 teaspoon salt

For seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon urad dal
1 teaspoon chana dal
1 spring curry leaves
2 dried red chillies, broken into 2 - 3 pieces

Method

For seasoning:

Heat oil in a 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 minutes until fragrant and color changes. Keep aside.

For Undi:

Soak rice rawa in 3 cups of water for 3 hours.

Make a smooth paste of grated coconut with 1/4 cup water. Finally, mix with salt (or to taste) and soaked rice rawa (along with water). Pour the prepared seasoning over it and stir well.

Transfer the coconut - rice rawa mixture to a wide non stick pan and cook on a low to medium heat for 12 - 15 minutes or until the mixture thickens / leaves from the sides of the pan / difficult to stir and form a soft ball. At this point switch off the heat. Keep aside to cool for 10 - 12 minutes.

Apply little oil on your hand and make small round undi / balls (18 - 20 balls).

Arrange the undis in a steamer or idli stand and steam for 15 - 20 minutes on a medium heat. Serve hot with Chutney / Thoy.

Coconut Chutney

Ingredients

1 cup ( 100 g ) coconut grated
2 dried 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

For seasoning:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves

Method

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.

For seasoning:

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.