Red Ukada Rice Oondi with Khatta Meeta Teeka Godu Ravo

Oondi with Khatta Meeta Teeka Godu Ravo / Steamed Rice dumplings with Khatta Meeta Teeka Jaggery Syrup-Chutney.

This particular Oondi is made of Red boiled rice. Any rice can be used to make Oondi's. 

Soak 2 cups of Red boiled rice (Ukdo tandul) in water for 8-10 hrs. Wash and drain well. Grind to a coarse paste adding 1/4 cup of fresh grated coconut and when half ground add washed 1/4 cup of pova. Remove add salt. Add water and mix to a thick paste. Consistency should be that of thick dal.

Heat 2 tblsp of oil in a thick bottomed kadai, 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. Lower heat and add in the ground rice, keep stirring till it forms to a thick mass, and leaves the sides of the kadai. 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 added (Pedavana). You can steam immediately or in a few hours time too. Steam the oondi for 20-25 minutes.

Serve hot with Khatta Meeta Teeka Godu Ravo or Chutney / Pickle of your choice.

Note : 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. 

Oondi is usually prepared for breakfast. The rice is soaked in the morning, ground in the evening and prepared into small balls and kept ready in Idly steamer (Pedavan) overnight. Next morning it is steamed and served for breakfast.

For the Khatta Meeta Teeka Godu Ravo Recipe ...Please refer #Chutney.