UNDI/ STEAMED RICE DUMPLINGS
Undi/ Rice Dumplings is a famous Udupi breakfast dish. In fact it is also known as Pundi Gatti or Oondi. Basically, rice dumplings are steamed and served with a chutney or sambhar. Sometimes coconut oil drizzled over it is enough. It is a simple, healthy, gluten free, vegan breakfast to enjoy.
Ingredients
- FOR THE UNDI:
- 1 cup rice
- ½ cup grated fresh coconut
- 2 cups water
- ¾ - 1 tsp salt
- 2 tbsp oil
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
- 1 tbsp urad dal
- A few curry leaves
- 1-2 dried red chilis chop into pieces
- FOR THE COCONUT CORIANDER CHUTNEY:
- 1 cup fresh coconut grated
- ¼ cup fresh coriander chopped
- 2-3 green chillis
- 1 tbsp roasted chana dal
- 1 inch ginger piece
- ½ - ¾ tsp salt
- FOR TEMPERING:
- 1 tsp oil
- ½ tsp mustard seeds
- 1 dried red chili
- a few curry leaves
Instructions
- PREPARATION OF UNDI:
- I soaked the rice overnight but you can soak it for 2-3 hours.
- Drain out the water, wash the rice.
- Add the rice to a food processor along with 1 cup water.
- Process it till you get a coarse batter, the rice should resemble coarse semolina.
- Add the grated coconut and process just for a few seconds.
- Heat oil in a wide pan over medium heat.
- When it is hot, add fenugreek and mustard seeds. Then add urad dal, curry leaves and dried red chilis.
- Add the rice batter along with the remaining one cup water and salt.
- Constantly stir the batter till it becomes thick and comes together like a dough. This process takes only 5-7 minutes.
- Let the dough cool a bit.
- In the meantime get your idli stand or any steaming device ready. Add water to the pot.
- Grease the idle stand or plate with some oil.
- Let the water begin to boil.
- In the meantime take some dough the size of a golf ball and roll it. Using your thumb make a small depression in the middle.
- Place it on the greased plate or idle stand.
- Repeat with the remaining dough. Work fast because when the dough becomes cold, it becomes difficult to roll it into a smooth dumpling.
- Place the idli stand or plate in the boiling water. It should not touch the dumplings.
- Close the pan with a lid and steam the undi for 15 minutes.
- Undi is ready to be served hot with some chutney, sambar or coconut oil.
- PREPARATION OF COCONUT CORIANDER CHUTNEY:
- Put the coconut, water, coriander, chili, ginger and roasted chana dal in a food processor.
- Process it till you get a coarse paste.
- Put the chutney in a serving bowl.
- Add salt and mix it well.
- Heat oil for tempering in a small pan over low heat.
- When the oil is hot add mustard seeds, red chili and curry leaves.
- Pour the tempering over the chutney.
Notes
- Don't leave the rice too coarse otherwise you'll get hard dumplings
- If you use ready rice rava, then soak it in water for 2-3 hours before using.