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)

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