Undi is one of the most popular breakfast dishes for many of the Konkanis. But I never heard or tasted this before. From few days, I was getting a lot of requests for this dish. I had few recipes of this dish, but I wanted something tried and tested. Aayi gave me a recipe for this when she saw many requests for this recipe here, but somehow, I never tried it â€“ somehow I feel if Aayi had developed this blog instead of me, this blog would have been in a better shape today :).
2-3 days back, Gowri sent me this recipe and same day I also got a request from one more person for this dish. So I thought it is high time for me to try this. I tried it for breakfast yesterday and it came out very well. My husband’s remark on this â€“ “It tastes somewhere between kadamb, idli and upma. If you consider these three as the three nodes of the triangle, Undi is the center of the triangle”. Isn’t that a sweet explanation for a simple query like, “How is it?” :D.
Today Aruna sent me Undi recipe. The only difference in the two was, around 1 tea spn sugar was added instead of curry leaves and green chilies. She also mentioned a different shape – “Make small balls of it, flatten on plam and make a small hole, just press a little with finger”.
Thanks to you both for this recipe. See Nandita’s Upma Kozhakattai which is similar to Konkani Undi.
1 cup rice rava(idli rava)
Â½ cup grated coconut(fresh or frozen)
2-3 green chillies
4-5 curry leaves
1 tea spn urad daal
1 tea spn mustard seeds
Â¼ tea spn fenugreek seeds
3 tbl spn coconut oil
Heat coconut oil add mustard seed, fenugreek, urad daal, slit green chillies and curry leaves. When it starts popping add rava and fry for 3-4 minutes. Add salt, coconut and boiling water(around 3 cups). Stir and close the lid. Cook until it is completely cooked.
Let it cool a bit and then form round small balls. Grease a cooker vessel and lineup these balls.
Steam these balls in cooker for 15 minutes.
Serve hot with coconut chutney. I served it with asafoetida chutney.
Serves : 2-3
Preparation time : 25mins
PS: Be careful with the use of fenugreek(methi) seeds, they might give a tinge of bitterness to this dish.