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.
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
Bawarchi of the Week
Sweta Chakraborty is a passionate cook who loves to explore different culinary flavours.