Thursday 6 December 2012
Undi is a breakfast dish in all Konkani ‘s home. Its usually served with ravo( thick jaggery syrup with cardamom) or piyava gojju (spicy onion gravy) or with any variety of pickles..
This is very healthy also.
2 cups of white rice
1cup of grated coconut
Salt to taste
Methi seeds ¼ tsp
Mustard seeds 1tsp
Urad dal 2 tsp
Oil 2 tbsp
Method:soak rice for at least 4 to 5 hour. then wash and drain it. Coarsely grind rice, salt and coconut. Heat oil in kadai add mustard seeds when they splutter add methi (fenugreek or uluva) seeds and urad dal fry till little brown then add grinded rice mix and stir till it becomes thick consistency to make a ball.
Then turn the gas off and leave it to cool. After cooling make small small balls from this mix..as shown in pic
then steam this balls for 20 min. Undi is ready to eat with ravo and piyyava gojju..
White Rice 2 Cups
Urad Dal ¼ CUP
Cooked Rice Or Rice Flakes (Avil) ¼ CUP
Soak rice and urad dal for 2 hours. If using rice flakes..soak it for half an hour .
Grind all this into fine paste. Add salt to taste. Keep it for 6to8 hours for fermentation.
Heat the dosa tawa and make thick dosa close lid and cook the dosa only one side no need to turn dosa. Super soft dosa ready to eat..
NEER DOSA (PAAN POLO)
White Rice --- 2 cups
Grated coconut --- ¼ cup
Salt to taste.
Soak Rice for 2 hours. Grind rice with grated coconut into fine paste. Make Dosa batter thinner than normal dosa batter. Heat the thawa pour the batter on heated thawa (don’t spread). Cook covered for 2-3 minutes. Serve with Onion chutney or Honey or sugar syrup. Goes well with spicy fish or chicken curry.