Mangalorean style Undi (with rice rawa)

Recipe by
Total Time:
50 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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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

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