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Undi | Oondi | Pundi Gatti
Aruna
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.
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Prep Time
1
hour
hr
Cook Time
40
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Course
Breakfast, Snack
Cuisine
Karnataka, Udupi, Vegan, Vegetarian
Servings
4
People
Ingredients
1x
2x
3x
1
Cup
Rice
3/4
Cup
Grated Coconut
1
tsp
Rai, Mustard Seeds
1/4
tsp
Methi, Fenugreek Seeds
2
tsp
Udad Dal, Husked Black Gram
8-10
Curry Leaves
Chopped Fine
1
tbsp
Oil
Coconut Oil, preferred
2.5
Cups
Water
Salt to Taste
Instructions
Making the Rice Batter
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.
Making the Undi Dough
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.
Making the Undi
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.
Serve hot with
Hinga Chutney
or
Coconut Chutney
, and Jaggery Syrup.
Keyword
Oondi, Pundi Gatti, Undi
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@aahaaram
or tag
#aahaaram
!