Undi or Oondi is a popular Konkani breakfast recipe of steamed rice dumplings. This recipe is somewhat similar to Idlis, but takes lesser time and needs no fermentation.
I generally prepare Undis for lunch and serve it with a spicy curry or chutney. While I was in Mangalore, I came across its Tulu name - Pundi Gatti.
Idli Rava/Cream of Rice/Rice Rava - 1 cup
Grated Coconut (fresh or frozen) - 1/2 cup
Cilantro/Coriander Leaves - few sprigs
Curry Leaves/Kadipata/Karbeo - a sprig (optional)
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Methi/Fenugreek Seeds - 1/4 tsp
Oil preferably Coconut Oil
How to prepare steamed Undi:
- Finely chop cilantro leaves and pat the curry leaves dry.
- Heat about 2 tsp oil in a pan. Add mustard seeds, urad dal, methi seeds and curry leaves. When mustard seeds splutter, add 3 cups water. Add salt to taste. When water starts boiling, add idli rava gradually and stir simultaneously. Cook it covered at low heat for 2 - 3 minutes or until water is absorbed. Lastly, add coconut and cilantro. Continue cooking until idli rava absorbs all the water. Turn off the heat and let the undi mix cool.
- You can add more oil and roast the idli rava if you like. For Undi, the proportion of coconut and idli rava is 1 : 2. Coconut adds the desired softness to undi. Along with curry leaves, you can add chopped green chilies too.
- Divide the undi mix into 20 parts. Roll each one into a round ball and form a small hole in the center.
- Grease a vessel used for steaming with cooking spray or oil. Place the round balls in the greased vessel and steam the undi for about 10 minutes. You can use a pressure cooker or an idli cooker for steaming.