Thursday, May 21, 2015

Oondi (steamed rice dumplings).


Adrakwali Chai ke saath ......... Oondi (steamed rice dumplings) with Khatta Meetha Teekha Raw Mango Pickle ............


Oondies are spiced rice dumplings prepared for breakfast in konkani (Saraswat) houses. These are prepared by soaking rice, then grinding them, cooking them to make it thick mass. Makings balls out of them and then steaming them. 



There are so many methods of preparing Oondies. Some of which are made of plain raw rice, ukda (Boiled) rice, red ukda (boiled) rice, poha (beaten rice), rice with lentils, Idly rava and also using whole pulses. I will post as and when I prepare them. I have already posted oondi made of Red ukda rice. Today I will post Oondi prepared with a combination of raw rice and idly rava. 












This is my own method as I found out that sometime either due to the quality of rice or the method of grinding gives difference in the ground rice. If the ground rice becomes fine in texture the oondies do not turn out fluffy and if done with idly rava only the oondies would turn out good but would break / crumble when pressed. So I came up with this combo method of using both ground rice and idly rawa which gives best results in making of the oondi. 


Method : Wash and soak 1 cup of raw rice (I used surti kolam rice) in water for 3-4 hrs. Wash and drain well. Soak 1 cup of Idly rava for 30 minutes. Drain off excess water and keep ready. 


Grind to a coarse paste the washed and drained raw rice adding 1 cup of fresh grated coconut to a paste that is sliglty coarse / rava like in texture. Do not grind it too fine.












Remove into a thick bottomed kadai. Add the drained idly rava to this and mix well with enough water. Add salt to taste. The mixture should be of thick gravy like consistency.













For Tempering : Heat 2 tblsp of oil in a small pan, when hot add 1 tsp of urad dal, when a bit colour changes add 1 tsp of rai, 1/4 tsp of methi seeds, 12-15 small sized curry leaves. Pour this over the rice mixture ready in the kadai and mix well. 


Heat the kadai on high heat stirring all the while for say 3-4 minutes, then lower heat and let the rice cook uniformly to form a thick mass. Keep stirring, lest it gets burned at the bottom. The mixture will start thickening and leaves the sides of the kadai. Keep stirring it it comes to a ball like consistency. Remove and cool of 5-10 minutes. 












Make small balls with wet hands and give a dent in the center. Arrange in a steaming vessel to which water has been already added (Pedavana). You can steam immediately or in a few hours time too. Usually we prepared it at night and steam next morning for breakfast. Steam the oondi for 20-25 minutes.












Serve hot with Plain flavoured  jaggery water (Godda Ravo), Khatta Meeta Teeka Goda (Jaggery) Ravo, Spciy Chutney, Any Pickle of your choice, Any spicy curry etc. Here i have served the Oondies with Khatta Meetha Teekha Raw Mango Pickle.   


Tips : To test if the Oondi is done, wet your palms with water and touch the rice formed into a mass, be careful as it is hot, if the dough does not stick to your hands immediately. It is done. If it sticks to your hand that means you have still to stir it on low flame. 












Note :
** For the recipe of Khatta Meetha Teekha Raw Mango Pickle please refer the ling given below ....

** For the recipe Red Ukada Rice Oondi please refer the ling given below ....

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