Tuesday, August 30, 2016

Nachani ~ Idly Rava Steamed Dumplings With Khatta Meetha Teekha Jaggery ~ Dates Chutney.

Nachani ~ Idly Rava Oondi (Undi) / Steamed Dumplings on haldi paan (Turmeric Leaves) ...... Aromatic and Yumz ....... With my very own version of Khatta Meetha Teekha Godda ~ khajjura (Jaggery ~ Dates) Ravo / Chutney .....

Oondies / Undies are steamed rice dumplings prepared for usually for breakfast in GSB 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. These are then relished with Ravo a sort of chutney prepared by jaggery / goda or you can serve them with chutney or pickle. 

There are many variations of preparing the same with mix and match of different types of rice with addition of lentils or their powder. Some of which are made of plain raw rice, ukda (Boiled) rice, red ukda (boiled) rice, poha (beaten rice), rice with lentils, Idly rawa and also using whole pulses. I have posted a few in the blog already. I will post more combinations of the same as and when I prepare them. Do keep a check on this blog and my Page on facebook for the same.

This particular Oondi is prepared with the combination of Idly Rava which is freely available in Stores or Indian stores with the addition of Nachani powder (Nanchane pitti / Ragi in powder form). Ragi is considered very good for health as It has high source of calcium in it. I use this frequently by adding it to dosa, duddali, juices etc.

Here is the recipe for Nachani ~ Idly Rava Oondi / Undi / Dumplings :
Wash and soak 3 cups of Idly rava in plenty of water for 10 minutes. Tilt the vessel and drain of all water that has accumulated on top. There should be hadly any water left on top. Put the Rava in a thick bottomed kadai. Now add in 1 cup of Nachani / Ragi powder and 2 cups of water to it and mix well. There should be no lumps whatsoever. Add in more water if necessary.

To be ground to a paste : Grind to a coarse paste 1 heaped cup of fresh grated coconut to a paste. Do not grind it too fine. Add this paste to the Idly rava ~ nachani mixture in the kadai. Add salt to taste. The mixture should be of thick gravy like consistency. Add in water if necessary.

For Tempering : Heat 4 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 and when they begin to splutter add in ½ tsp of methi seeds, 12-15 small sized curry leaves and stir. Pour this over the mixture ready in the kadai and mix well. 

Heat the kadai on medium heat stirring all the while for say 3-4 minutes, then lower heat and let the cook uniformly to form a thick mass. Keep stirring, lest it gets burned at the bottom. The mixture will start thickening and leave the sides of the kadai. Keep stirring for a few more minutes say when it comes to a ball like consistency. Remove and cool of 5-10 minutes. Make small balls with wet palms and give a dent in the center. 

Arrange in a steaming vessel to which water has been already added (Pedavana). Also you can place a few haldi paan / turmeric leaves on the plate with holes and then place on the Oondi. The steam when passes through the leaves and cooks the Oondies imparts a lovely falvour to the Oondi. We Amchi Konkani saraswats always do this during monsoon season when turmeric leaves are available in plenty. 

You can steam immediately or in a few hours time too. Usually we prepare it at night and steam next morning for breakfast. Steam the oondi for 10 minutes on high heat and then lower the heat to mediuam and steam for another 20-25 minutes.

Serve Oondi hot with Khatta Meeta Teeka Godu Ravo or Chutney / Pickle of your choice / Any spicy curry etc. I prepared Khatta Meeta Teekha Goda ~ Khajura Ravo / Jaggery ~ Dates Chutney …. A variation of my very own on Godda Ravo which is a common in Konkani house holds. I am posting the link to the Ravo / Chutney below. Please do go through the link for the recipe.

Note : To test if the oondi is done, when cooking, 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.

** Please also check up for other Oondi recipes on the blog under the label of Oondi.

** For the Khatta Meetha Teekha Jaggery – dates Ravo / chutney, Please follow the link given below …….

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