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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
Wash the idli rava under running water 2-3 times. 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.
Heat coconut oil in a heavy-bottomed pan (kadai) over medium heat. 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.
Add the broken dried red chilies, curry leaves, and hing to the pan. Sauté for 30 seconds until the curry leaves are crisp and aromatic.
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.
Carefully pour the boiling water into the rava mixture. 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.
Turn off the heat and stir in the fresh grated coconut. Mix well. Transfer the mixture to a plate and let it cool slightly, just until it's comfortable to handle.
Grease your palms with a little oil. 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.
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 374.86 calories per serving with 6.19g of protein, it's a moderately challenging recipe perfect for breakfast or snack.
Steam the undi for 10-12 minutes on medium heat. 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.
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.
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.
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.
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.
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.
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.
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.
One serving of Undi, which is typically 4 pieces, contains approximately 250-300 calories, depending on the exact amounts of coconut and oil used.
Traditionally, Undi is made with coarse rice rava (idli rava). You can make your own by pulsing raw rice (like Sona Masoori) in a blender until it reaches a coarse, semolina-like texture. Do not use fine rice flour as it will result in a pasty texture.
This usually happens if the rava mixture is overcooked on the stove before steaming, or if the water-to-rava ratio was insufficient. Cook the mixture only until it thickens and leaves the sides of the pan. It should still be soft.
Store leftover Undi in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5-7 minutes until they become soft and hot again. Microwaving is not recommended as it can make them chewy.