Undi
Soft, savory steamed rice dumplings from Mangalorean cuisine. Flavored with a classic South Indian tempering of mustard seeds, lentils, and coconut, these are a perfect healthy breakfast.
For 4 servings
8 steps. 25 minutes total.
- 1
Wash the idli rava under running water 2-3 times
- a.Soak it in fresh water for 30 minutes. After soaking, drain the water completely using a fine-mesh sieve, pressing gently to remove excess moisture. Set aside.
- 2
Heat coconut oil in a heavy-bottomed pan (kadai) over medium heat
- a.Add mustard seeds and allow them to splutter. Then, add urad dal and chana dal, sautéing for 1-2 minutes until they turn light golden.
- 3
Add the broken dried red chilies, curry leaves, and hing to the pan
- a.Sauté for 30 seconds until the curry leaves are crisp and aromatic.
- 4
Step 4
- a.Add the drained idli rava to the tempering and sauté on low heat for 2-3 minutes. Meanwhile, bring 3 cups of water to a rolling boil in a separate pot.
- 5
Carefully pour the boiling water into the rava mixture
- a.Add salt and stir continuously to prevent lumps. Cook on low-medium heat, stirring frequently, for 8-10 minutes until the mixture thickens and forms a single mass, pulling away from the sides of the pan.
- 6
Turn off the heat and stir in the fresh grated coconut
- a.Mix well. Transfer the mixture to a plate and let it cool slightly, just until it's comfortable to handle.
- 7
Grease your palms with a little oil
- a.Take a lemon-sized portion of the dough, roll it into a smooth ball, and make a small indentation in the center with your thumb. Arrange the shaped undi on a greased steamer plate.
- 8
Steam the undi for 10-12 minutes on medium heat
- a.They are done when they look shiny and a toothpick inserted comes out clean. Let them rest in the steamer for 5 minutes before serving hot with coconut chutney or sambar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use coarse idli rava for the best texture; fine rava can make the undi sticky.
- 2Draining the soaked rava completely is crucial to get the right dough consistency.
- 3Always add boiling water to the rava mixture to ensure even cooking and prevent lumps.
- 4Don't overcook the mixture on the stove; cook only until it forms a non-sticky dough. Overcooking can result in hard undi.
- 5The thumb impression in the center helps the undi to cook evenly all the way through.
- 6Let the undi rest for a few minutes after steaming. This makes them firmer and easier to handle.
Adapt it for your goals.
Fried Undi
After steaming, let the undi cool completely. Cut them into halves or quarters and shallow fry in a little oil or ghee until golden and crisp on both sides.
Sweet Undi (Godu Undi)Sweet Undi (Godu Undi)
For a sweet version, omit the chilies, dals, and hing. Replace salt with 3/4 cup of powdered jaggery and add 1/2 teaspoon of cardamom powder to the mixture.
Vegetable UndiVegetable Undi
Add 1/4 cup of finely chopped vegetables like carrots, peas, or green beans to the rava mixture along with the boiling water for added nutrition and color.
Why this is on our healthy list.
Good Source of Energy
Made from rice rava, Undi is rich in complex carbohydrates, providing a sustained release of energy, making it an excellent breakfast to start your day.
Easy to Digest
The steaming process makes these rice dumplings soft, light, and easy on the digestive system, making them a suitable meal for all age groups, including children and the elderly.
Naturally Gluten-Free
Since it's made from rice, Undi is naturally gluten-free, making it a safe and delicious choice for individuals with gluten sensitivity or celiac disease.
Frequently asked questions
Yes, Undi is a very healthy breakfast option. It is steamed, not fried, making it low in fat and easy to digest. It provides carbohydrates for energy from the rice rava and healthy fats from coconut.