Ingredients

• 1 cup - ( 200 g ) raw or boiled rice
• 1 cup - (125 g ) grated coconut (pick tender coconut)
• 1/4 cup - water
• 1 tsp -jeera (cumin seeds)
• 1/2 tsp - salt
• 1/2 tsp - oil (to grease)
• 1 cup - tur dal
• 3 cups - water
• 1/4 tsp - turmeric powder
• 1/2 tsp - oil
• 3- green chillies, slit lengthwise
• 3 / 4 tsp - salt ( or to taste )
• 1/4 tsp - pepper powder ( optional )
• For seasoning:
• 2 tsp - oil
• 1 tsp - mustard seeds
• 1/2 tsp- cumin seeds
• 1 spring- curry leaves
• 2 -broken red chillies

How to Make Undi and Thoy

• For the Undi:
• Wash and clean rice. Soak rice in water for 4 - 6 hours.
• Drain out water and make coarse and thick paste with grated coconut.
• Add 1/4 cup water during grinding ( Do not add more water ).
• Transfer the batter into another container and mix with salt and jeera.
• Roll this batter in the form of undi (round shape) and arrange on a greased thali / bowl. Steam in a pressure cooker (without weight) or steamer on a medium heat for 15 - 20 minutes until done and softens. Serve warm with thoy or coconut chutney.
• For the Thoy
• Clean and soak tur dal in 3 cups water for 15 minutes.
• Pressure cook dal with turmeric powder and oil till done ( reduce heat to medium after 1st whistle and pressure cook on medium heat for 8 - 10 minutes ).
• Allow the pressure cooker to cool.
• Boil dal again with slit green chillies and salt to taste.
• Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally.
• For Seasoning:
• Heat oil in a small frying pan and add mustard seeds.
• When they begin to pop, add curry leaves, cumin seeds and broken red chillies.
• Saute on low heat for 2 - 3 minutes or till fragrant.
• Pour this seasoning over thoy ( sprinkle 1/4 tsp pepper powder if required ) and serve with undi.
• Recipe Courtesy: Niya's World