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Mangalorean style Undi (with rice rawa) Recipe

Mangalorean style Undi (with rice rawa) is a popular Indian Breakfast
Author :
 
On :
Wednesday, 18 May, 2016
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 100 g - grated Coconut
  • 1/4 cup - water, for Coconut
  • 200 g - Rice Rawa
  • 3 cups - water to soak Rice Rawa
  • 1/2 tsp - salt
  • For seasoning:
  • 1 tbsp - oil
  • 1 tsp - Mustard Seeds
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - black gram
  • 1 tsp - Channa dal
  • 1 - spring Curry leaves
  • 2 - dried red chillies, broken into 2 - 3 pieces
  • For Coconut chutney:
  • 1 cup - coconut, grated
  • 2 dried chillies
  • 1 tbsp - roasted Bengal Gram
  • 1/2 tsp - Tamarind paste, optional
  • Salt to taste
  • Ginger - 1/2 inch piece
  • For seasoning:
  • 2 tsp - oil
  • 1/2 tsp - Mustard Seeds
  • 1/4 tsp black gram
  • 1 - Red Chilli
  • 1 spring - Curry leaves
  • How to Make Mangalorean style Undi (with rice rawa):

    1. Heat oil and splutter mustard seeds.
    2. Then add cumin seeds, black gram, Bengal gram, curry leaves and broken red chillies.
    3. Saute on a low heat for 5 minutes and keep it aside.
    4. For Undi:
    5. Soak rice rawa in 3 cups of water for 3 hours.
    6. Make a smooth paste of grated coconut with 1/4 cup water.
    7. Finally, mix with salt and soaked rice rawa (along with water).
    8. Pour the prepared seasoning over it and stir well.
    9. Transfer the coconut-rice rawa mixture to a wide pan and cook on a low to medium heat for 12 - 15 minutes.
    10. At this point, remove heat and let it cool.
    11. Apply a little oil on your hand and make small round balls.
    12. Arrange the balls in a steamer and steam for 15 - 20 minutes on a medium heat.
    13. Serve hot with coconut chutney.
    14. For coconut chutney:
    15. Grind all the ingredients to a smooth paste with a little water.
    16. For seasoning:
    17. In a pan, heat 2 tsp oil, add mustard seeds.
    18. When they splutter, add remaining ingredients, saute well.
    19. Pour this over the coconut chutney.
    20. Recipe Courtesy: Niya's World





     

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