Undi or rice dumplings are a favourite breakfast item in South India. The name varies according to the region where they come from. Generally accompanied by a pickle, chutney and jaggery syrup, they can also be relished with Sambar or dal.
- 250 gms or 1 pav rice
- 1/2 of a small coconut
- 3 tbsps coconut oil
- 1 tsp mustard
- 1tsp urad dal
- 1/4 tsp methi
Wash and soak the rice for about 3 hours. Grind the coconut to a fine paste and then add the rice n grind to a coarse rava like consistency. ( do not grind fine as the end product bcms sticky)
Heat the coconut oil and add the mustard. After it crackles add the urad dal. As it turns golden yellow add the methi n allow it to turn a golden brown. Pour three glasses or 750 ml water into the seasoning and add salt and the ground rice. Keep stirring on a low flame till it leaves the side of the kadhai . Allow to cool thoroughly. Wet your hands and make balls or undis. Steam undis for 10 minutes in a perforated vessel or in the steamer.
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