Tuesday, 11 June 2013

UNDI

Undi is a popular breakfast in Karnataka, mainly in South Canara. My mother used to prepare Undi at least once a week when I was young. I liked Undi with lots of spicy gravy of the pickle. In many houses they eat it with jaggery syrup ie, 'GODDA RAVO'. Here at my Husband's place I never heard the name Undi so I slowly forgot this. I must not forget that once on my request my Mother-in-law had prepared Undi. Now I suddenly remembered this. And after 24 years of my marriage, I am making this for the first time and it came out very well. My children and also my hubby ate for the first time and they liked it. :)
UNDI

WHAT YOU NEED:

Rice - 1 1/2 cups
Coconut, grated - 1 cup
Salt - to taste

For Seasoning :

Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Curry leaves - 1-2 sprigs, chopped
Undi

HOW TO MAKE:

Wash rice and soak for 2 hours. Do not throw the water, it can be used while grinding.

Grind coconut first, then add rice and grind rough like rava. ( dont make it smooth)
Add enough water while grinding. 

Now heat a deep kadahi with 2-3 tsp of oil.
Add mustard seeds, methi seeds and curry leaves.

Then pour Undi batter in the kadahi. 
Keep stirring the batter till it becomes dry.
Ready to eat

Now make round balls ( size of a big lemon) and make impression with a finger.

Steam them in a cooker or Idli steamer for 15 minutes.

Serve Undis with pickle or Jaggery syrup for Breakfast.



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