Sunday, December 4, 2011


A lot of exciting things transpired in the past few weeks and my blog graciously took a backseat. Back to the grind now with this hot steaming konkani breakfast dish. Undi is made of rice or idli rava (not to be confused with sooji. The rava is made of rice and not wheat) and fresh grated coconut. Some people prepare this dish by grinding soaked rice with coconut milk.
Typically, at Amma's place, undis are accompanied by ravo or godda paank - a syrup make out of jaggery. My husband however prefers undis with chutney.

1 cup idli rava / rice rava 
1/2 to 3/4 cup grated coconut
3/4 tsp mustard seeds
1/2 tsp urad dal
1/4 tsp methi seeds
5 to 6 curry leaves
Oil / ghee
Salt to taste

Method :
Wash idli rava with water. Drain. 
Blend grated coconut coarsely. [I added a little water]. Pour over idli rava, add 2 cups water and mix thoroughly. Set aside for 5 to 10 minutes.

In a deep bottomed pan, heat oil. Add mustard seeds, urad dal and methi seeds. When they splutter, add curry leaves and roast for a few seconds. Pour idli rava-coconut mixture. Bring to a boil. Add  another 1/2 cup of water. Add salt [I added approx 1 tsp]. Keep stirring for 5 to 10 minutes on medium heat till all the water gets absorbed. Cover and leave aside for 10 minutes till the mixture cools. [When you touch the mixture with your fingers, it shouldn't stick. If it does, cook for another few minutes till  all the water is absorbed].
Shape into balls and a make a depression in the centre with a finger. Steam in a steamer or pressure cooker for 20 minutes. [Do not crowd the undis in the steamer. Allow some space between the undis. I dumped all the undis at once because I was running out of time. If they turn out too soft after steaming, allow to cool and they will harden].

For the ravo or godda paank just boil a huge piece of jaggery with 1/2 cup or so of water. Boil for about 10 minutes (stir in between) till water reduces and the solution becomes slightly thickish.

If you do not have a lot of time to make this dish in the morning, you can do most of the work the previous day. Just store the unsteamed balls in an airtight container and refrigerate it. All you have to do the next day is steam the undis. You can even make the jaggery syrup a few days in advance and store in the refrigerator.





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