Undi is a popular dish from Konkan area where coconut and rice are abundant. It requires less ingredients and is usally prepared for breakfast. It is served with Coconut garlic chutney.
This recipe belongs to my Aunt - Mrs. Nilima Bhagwat and I thank her for allowing me to post her recipe on my blog.
This recipe belongs to my Aunt - Mrs. Nilima Bhagwat and I thank her for allowing me to post her recipe on my blog.
2 Cups Rava/Sooji
1 Cup Grated coconut,
2/3 Tablespoon Ghee
1 tspn Mustard seeds
7/8 Curry leaves
1 tspn Urad dal
1/4 tspn Asafoetida
Salt to taste
.
Method:
1 Cup Grated coconut,
2/3 Tablespoon Ghee
1 tspn Mustard seeds
7/8 Curry leaves
1 tspn Urad dal
1/4 tspn Asafoetida
Salt to taste
.
Method:
In a bowl take two cups of rava/sooji . Add water to it and let it rest for 30 minutes. Take one cup of grated coconut and grind it well in the mixer. Add the coconut mixture and salt to the softened rava after 30 minutes once it is soaked properly. For the undis keep an idli cooker on gas with water to boil for cooking.
Take a pan add 2-3 tablespoon of ghee and let it be hot. Once the ghee is hot, add mustard seeds, curry leaves, asafoetida, urad dal and little chilli flakes for the spice punch. Once this is is light red in colour at the rava and coconut mixture to the pan and keep stirring till the water from the mixture completely evaporates. The mixture should be dry so that we can make small Undis
Make small undis and make a notch on top and keep them in a greased plate with oil and put them in the idli stand for 10 minutes to cook. Once this is cooked serve them hot with a green coriander and coconut chutney.
Take a pan add 2-3 tablespoon of ghee and let it be hot. Once the ghee is hot, add mustard seeds, curry leaves, asafoetida, urad dal and little chilli flakes for the spice punch. Once this is is light red in colour at the rava and coconut mixture to the pan and keep stirring till the water from the mixture completely evaporates. The mixture should be dry so that we can make small Undis
Make small undis and make a notch on top and keep them in a greased plate with oil and put them in the idli stand for 10 minutes to cook. Once this is cooked serve them hot with a green coriander and coconut chutney.
Pictorial:
