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 )
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.
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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.