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A traditional Mangalorean breakfast delicacy, Oondi are soft, savory steamed rice dumplings. Made from coarsely ground rice, tempered with classic South Indian spices, and enriched with fresh coconut, they offer a light yet satisfying meal. Typically served warm with a side of spicy coconut chutney or sambar.
For 4 servings
Soak and Grind the Rice
Prepare the Tempering
Cook the Dough
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A traditional Mangalorean breakfast delicacy, Oondi are soft, savory steamed rice dumplings. Made from coarsely ground rice, tempered with classic South Indian spices, and enriched with fresh coconut, they offer a light yet satisfying meal. Typically served warm with a side of spicy coconut chutney or sambar.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 396.93 calories per serving with 6.39g of protein, it's a moderately challenging recipe perfect for breakfast or snack.
Shape the Dumplings
Steam the Oondi
Serve
Instead of soaking and grinding rice, use 1.5 cups of coarse rice rava (idli rava). Mix it with 2.5 cups of hot water, coconut, and salt, let it rest for 15 minutes, then add the tempering and proceed with shaping and steaming.
Add 1/4 cup of finely chopped vegetables like carrots, French beans, or peas to the dough before cooking for added nutrition and color.
Increase the number of green chilies or add 1-2 chopped dried red chilies to the tempering for extra heat.
The complex carbohydrates from rice provide a steady supply of energy, making it an excellent breakfast to start your day without causing sharp blood sugar spikes.
Being steamed and made from simple ingredients, Oondi is light on the digestive system. The soaking process for the rice also makes it easier to digest.
Fresh coconut is a good source of Medium-Chain Triglycerides (MCTs), which are healthy fats that are easily metabolized by the body for energy.
Made entirely from rice, this dish is a safe and delicious option for those with gluten intolerance or celiac disease.
One serving of Oondi (about 5 pieces) contains approximately 350-400 calories, primarily from the complex carbohydrates in rice and healthy fats from the coconut.
Yes, Oondi is a very healthy choice. It's steamed, not fried, making it low in oil. It provides complex carbohydrates for sustained energy and is naturally gluten-free. The use of fresh coconut adds beneficial fats.
It is not recommended for an authentic texture. Regular rice flour is too fine and will result in a pasty, dense oondi. For a quicker alternative, use coarse rice rava (idli rava) as mentioned in the variations.
The dough should be thick, non-sticky, and easy to handle. It should come together as a single ball in the pan, pulling away from the sides as you stir.
This can happen for a few reasons: the rice was ground too finely, not enough water was used while cooking the dough, or they were over-steamed. Ensure the rice is coarsely ground and the dough is soft and pliable before steaming.
Store leftover oondi in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5-7 minutes until soft and hot. Avoid microwaving as it can make them chewy.