Undi
Soft, delicate steamed rice balls from the Konkan coast, made with coarsely ground rice and fresh coconut. These savory dumplings are lightly seasoned with mustard, curry leaves, and green chilies, making them a comforting breakfast or snack that pairs beautifully with coconut chutney.
For 4 servings
- prep
Prepare the rice batter.
1.Drain the soaked rice and transfer to a blender.2.Add grated coconut, green chilies, and ginger.3.Pour 1 cup water and grind to a coarse paste — the texture should be like fine semolina, not a smooth batter.4.Transfer the coarse paste to a large bowl.TIPThe batter should feel gritty between your fingers. Over-grinding will make the undi dense and hard. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add urad dal and sauté until golden (45 sec).4.Add curry leaves, stir for 10 seconds, then remove from heat. - mix
Combine the batter and tempering.
1.Pour the tempering over the rice-coconut batter.2.Add salt and mix thoroughly with a spatula or your hand. - mix · ~7 min
Cook the batter into a soft dough.
1.Pour the remaining 1.5 cups of water into a heavy-bottomed kadai or pan and bring to a gentle boil.2.Add the tempered batter to the boiling water and stir vigorously with a wooden spoon.3.Keep stirring on low heat until the mixture thickens, leaves the sides of the pan, and forms one mass (5-7 minutes).4.Remove from heat and let it cool just enough to handle (about 5 minutes).TIPDon't walk away — stir continuously to prevent lumps. The dough should be firm but moist. - prep
Shape the undi dumplings.
1.Grease your palms lightly with a drop of coconut oil.2.Pinch off a small portion of the warm dough (about the size of a lemon).3.Roll it between your palms to form a smooth, oval ball.4.Repeat with all the dough, placing the shaped undi on a greased idli plate or steamer tray.TIPWarm dough is easier to shape. If it starts sticking, re-grease your palms. - steam · ~15 min
Steam the undi.
1.Place the idli stand or steamer tray in a pot with enough water at the bottom.2.Cover with a lid and steam on medium-high heat for 12-15 minutes.3.Turn off the heat and let the undi rest in the steamer for 5 minutes before removing.TIPA toothpick inserted into an undi should come out clean when done. - serve
Serve the undi hot.
Carefully remove the steamed undi from the plates using a spoon. Serve warm with coconut chutney, ghee, or a drizzle of fresh coconut oil.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the rice for at least 3 hours to ensure it grinds to the correct coarse texture; under-soaked rice will be too hard to grind.
- 2When grinding, use short bursts and check often — the batter should feel like fine semolina, not a smooth paste.
- 3Stir the batter continuously while cooking on low heat to prevent lumps and achieve a smooth, cohesive dough.
- 4Shape the undi while the dough is still warm — it becomes crumbly and hard to roll once fully cooled.
- 5Grease your palms with a little coconut oil before shaping to prevent sticking; re-grease as needed.
- 6Steam the undi in a single layer with space between each ball so they expand and cook evenly.
- 7Let the undi rest inside the steamer for 5 minutes after switching off the heat — this sets their shape and prevents them from deflating.
Adapt it for your goals.
Spicy-tangy
Add 1 tablespoon of finely chopped fresh curry leaves and 1 teaspoon of lemon juice to the batter before shaping. The citrus cuts through the richness of coconut for a brighter flavor.
veganVegan
The recipe is already vegan as written — simply skip the ghee drizzle and serve with coconut chutney or sambar.
high proteinHigh-protein
Replace 1/4 cup of rice with roasted chana dal (split chickpeas) soaked along with the rice. This adds protein and a nutty flavor without changing the texture significantly.
herb green chiliHerb-green chili
Blend in a handful of fresh coriander leaves or mint along with the chilies for a burst of color and an aromatic twist.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice and lentils, this dish is safe for those with gluten sensitivity or celiac disease.
Good Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), which are easily digestible and provide quick energy.
Low in Added Sugars
Undi relies on the natural sweetness of coconut and the savory tempering, with no added sugar, making it a balanced breakfast or snack.
Rich in Fiber
Grated coconut and the unpolished rice contribute dietary fiber that aids digestion and promotes satiety.
Frequently asked questions
The rice was likely over-ground into a smooth paste. The batter should be coarse, like fine semolina, to allow steam to create a soft, fluffy texture.
