Undi | Oondi is a savoury steamed, seasoned rice dumpling that is a popular breakfast in the Udupi-Mangalore region. It is also called Pundi Gatti in Tulu.
Wash the rice and soak it in 2 cups water for about 1 hour.
Drain all the water from the rice and grind to a coarse paste. Do not make it very smooth.
Add 2 cups water and mix well.
Add the grated coconut and salt.
Mix well and set aside.
In a large pan, over medium flame, heat the oil.
Add mustard seeds and wait till they splutter.
Add the udad dal and methi.
Stir-fry till golden brown.
Add the curry leaves and stir-fry for a few seconds.
Turn the heat down to low and add 1/2 cup water.
Add the rice flour batter and mix well.
Over low flame, keep mixing till the dough starts to form a ball.
Take off the heat and transfer to a plate.
Cover and set aside for a few minutes.
Add water to a steamer/pressure cooker and let it start boiling.
Divide the dough into 16 to 20 equal portions.
Grease your palms and roll each portion into a ball.
Slightly flatten each ball.
Press your index finger into the ball to create an indentation.
When all Undi are ready, steam them for 10 minutes.