Tuesday, August 28, 2018

RICE RAVA UNDI

RICE RAVA UNDI

Undi ( also written as "Oondi") is a popular breakfast/snack item prepared in my home district of Dakshina Kannada in the State of Karnataka. It is made either with a batter of rice or with a batter of rice rava ( also known as idli rava). It is a versatile item that can be made for breakfast or as an evening snack and it can be served with chutney, a sweet syrup or with pickles. So you have a wide choice already to choose from.

Today's recipe is for Undi made with rice rava. I use the store bought Vijay Idli Rava.
I chose this method as it saves times and can be made faster than the ones with a rice batter. In the  case of rice batter you would need to first soak the rice for three hours or so and then grind it to make a batter.

I usually use a ratio of 1: 2 for the rice rava to water proportion.

The quantities mentioned in the recipe below yielded about 28 undis.

Today's Rice Rava Undi is served with Losne Chutney.




 Ingredients:
  • Rice Rava/Idli Rava, 2 cups
  • Fresh Coconut Gratings, 3/4 cup
  • Water, 4 cups 
  • Mustard Seeds, 1 tsp 
  • Urad Dal, (Black Gram Dal) 1 tsp 
  • Methi (Fenugreek) Seeds, 1/2 tsp 
  • Coconut Oil, 2 tbsp
  • Salt, to taste
Method:

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the mustard seeds. When they splutter add the urad dal and saute till they change colour
Add the methi seeds and saute till they become a little golden brown
To this, add 4 cups of water and salt to taste and bring it to a boil
Now add the fresh coconut gratings and mix well
Next add the rice rava little by little, and stir continuously so that it does not form lumps or stick to the bottom of the kadhai
Cook on medium heat till the water evaporates and the mixture thickens and leaves the sides of the kadhai forming a dough
Transfer the dough to a plate and allow it to cool
Once it is sufficiently cool to handle, wet your hands and using your fingers, pinch enough of the dough to form a small dumpling (undi) and then make a depression in the centre of the undi
(As seen in the accompanying picture, in a undi this is only a depression and not a hole like in a medu vada or a doughnut)




Make the dumplings one after the other using all the dough
In a steamer, steam the dumplings for about 15 minutes on medium heat 
Switch off the gas, wait for the steamer to cool and gently remove the undis without breaking them to a serving bowl
Serve hot with either chutney, sweet jaggery syrup or pickle