Mangalorean Style Undi (With Rice Rawa) Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the rice rawa until it turns golden brown.
• STEP 2.In a mixing bowl, combine the roasted rice rawa, grated coconut, chopped onions, green chilies, ginger, curry leaves, coriander leaves, salt, and water. Mix well to form a thick batter.
• STEP 3.In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and pour this tempering over the batter. Mix well.
• STEP 4.Grease the idli plates or small bowls with oil. Fill each plate or bowl with the batter and steam for about 15-20 minutes or until the dumplings are cooked.
• STEP 5.Once cooked, remove from the steamer and let it cool for a few minutes. Then, gently remove the dumplings from the plates or bowls.
• STEP 6.Serve the Mangalorean Style Undi hot with coconut chutney or sambar.

Cooking Tips

• Make sure to roast the rice rawa on low heat to avoid burning.
• You can add grated carrots or finely chopped vegetables of your choice to the batter for added flavor and nutrition.
• If you don't have idli plates or small bowls, you can use muffin molds or any heatproof bowls for steaming the dumplings.

Storage and Serving

• Mangalorean Style Undi is best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dumplings again for a few minutes or microwave them until warm.