Oondi with Vegetable Sambar

Instructions

1. 1

   Soak and Grind the Rice

   • Wash the dosa rice thoroughly under running water until the water runs clear. Soak the rice in ample water for at least 4 to 6 hours.
   • After soaking, drain all the water completely.
   • Transfer the soaked rice to a grinder or mixie jar. Add approximately 1/2 cup of fresh water and grind to a coarse, semolina-like (rava) texture. It's crucial not to make a smooth paste.
2. 2

   Prepare the Tempering

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the urad dal and chana dal. Sauté for 1-2 minutes, stirring frequently, until they turn a light golden brown.
   • Add the finely chopped green chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
3. 3

   Cook the Dough

   • Lower the heat and carefully pour the coarse rice batter into the pan with the tempering.
   • Immediately add 2.5 cups of water, the grated coconut, and salt. Stir everything together quickly to ensure there are no lumps.
   • Cook on a medium-low flame, stirring continuously. The mixture will begin to thicken.
   • Continue cooking and stirring for about 8-10 minutes. The mixture will form a single, thick, non-sticky dough that pulls away from the sides of the pan.
4. 4

   Shape the Dumplings

   • Turn off the heat and transfer the dough to a plate. Let it cool for 5-7 minutes, until it's just cool enough to handle.
   • Grease your palms with a little oil. Take a small, lemon-sized portion of the dough.
   • Roll it between your palms to form a smooth, crack-free ball.
   • Gently press your thumb in the center of each ball to create a small indent. This unique shape helps in even steaming. Repeat for all the dough.
5. 5

   Steam the Oondi

   • Grease a steamer plate or idli molds with oil. Arrange the shaped dumplings on the plate, ensuring they have some space between them.
   • Place the plate in a steamer with boiling water. Cover and steam for 12-15 minutes on medium heat.
   • The oondi are perfectly cooked when they appear glossy and a toothpick inserted into the center comes out clean.
   • Turn off the heat and let them rest in the steamer for 2-3 minutes before removing.
6. 6

   Serve

   • Serve the Oondi hot, accompanied by a traditional coconut chutney, sambar, or a spicy pickle.