"Surai Tandul- Rice Idly Rava Oondi/ Undi (Steamed Rice Dumplings)" served with KhatHa MeetHa TeekHa Raw Mango Pickle and Adraki Chai (Ginger Tea) ... Oondi is a common breakfast item often served in GSB Konkani Saraswat homes with godda ravo (jaggery syrup), nonche (pickle), Chutney, Gojju or any Gravy Masala Curry etc. etc. ... sweet- spicy- tangy mango pickle with hot Oondies is another combo that tastes excellent, a joy to savour for breakfast ... Yummilicious ...
** Oondi/ Udi is a mildly spiced rice dumpling prepared for breakfast in GSB konkani Saraswat homes. These are prepared by grinding soaked rice along with freshly grated coconut and then further cooking them to make into it a thick mass of rolling consistency. Its then shaped into small tennis sized balls with a dent in center and steamed until perfectly cooked and done to a soft but firm Oondi/ Undi.
** There are many methods of preparing Oondies, like mixing and matching of different varieties of rice like normal rice, ukda (Boiled) rice, red ukda (boiled) rice, poha (beaten rice), rice with lentils, Idly rava, rice with millets, whole pulses etc. I shared some of the mix and match of Oondies and will share more as and when I prepare them. This Oondi is prepared in combo of raw rice and idly rava.
** This is my own method to help out those who find it difficult to grind the batter to perfect consistency. The batter ground for Oondi should be grainy/ rava consistency and should not be smooth. However, at times when the quality of rice is finer it turns smoother in just few minutes of grinding, it is then that the rice idly rava comes to be handy and balances the batter to perfect consistency needed for Oondi.
** Remember batter ground smooth for Oondi will turn it like pinda balls (excuse me saying but these are the ones prepared during shraddha/ death anniversary which should be avoided). If only rice idly rava is used too, the binding texture is lost and the Oondies may crumble/ break when pressed. This combo of ingredients solves the problem and gives you perfect Oondies when not sure of right ground texture.
** Here is my own perfect recipe for "Surai Tandul- Rice Idly Rava Oondi/ Undi (Steamed Rice Dumplings)" ... my style ...
** Ingredients :
Surti Kolam Rice/ Raw Rice : 1 cup
Rice Idly Rava : 1 cup
Coconut/ Soyi/ Nariyal : 1 cup
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2- 3 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Urad Dal/ Black Gram Dal : 1 tsp
Methi/ Fenugreek Seeds : 1/4 tsp
Curry Leaves/ Kadipatta/ Karbevu : 12-15 small sized fresh ones.
** Wash and soak raw rice (I used surti kolam rice) in water for 3-4 hrs. Drain, rinse well and put in colander to drain off all excess water.
** Soak Idly rava separately in water for 30- 45 minutes (just before grinding). Drain off excess water by gently tilting the vessel and keep ready.
** Add drained rice and coconut into a mixer grinder/ wet grinder and grind to a semi coarse paste adding minimum water. Do not grind it too fine.
** Remove and add into a thick bottomed kadai/ pan. Add in the drained idly rava, salt to taste and mix well adding sufficient water.
** Note : You will need to add water at least 4-5 times the quantity of ground paste to bring the batter to required consistency for cooking.
** Heat coconut oil (you can use any edible oil you prefer) in a small pan, when hot add mustard seeds, when they begin to splutter add urad dal, when the color changes lightly add methi seeds followed by curry leaves and fry for a few seconds. Remove and pour this over the ground batter in kadai/ pan and mix well.
** Heat the tempered batter in kadai on medium heat stirring all the while carefully for 3-4 minutes, then lower heat to minimum and continue to cook the batter uniformly to form a thick mass. At not point should you stop mixing and stirring well, lest it gets burned. The mixture will start thickening and leaves the sides of the kadai. Keep stirring until it comes to a ball like consistency. Remove and cool of 5-10 minutes.
** Do check on the step by step pictures shared in the collage.
** Slightly wet your palms and make small balls out of the warm batter giving it a dent in center and arrange on a plate until all of the mixture is used. Add required amount of water in a steaming vessel/ pedavana and place the separator.
** Now place the prepared Oondi balls in a single layer leaving the center of the separator with hole open for proper steaming. Arrange rest of the prepared Oondies on top of the placed oondies on layers until all are placed.
** Note : Be careful when placing the Oondies on top of other placed taking care to see that they do not slide off, do balance them properly.
** Steam the Oondies placed in the pedavana/ steamer on high heat for 7-10 minutes, then lower the heat to minimum and continue to steam for another 15-20 minutes depending upon the size of the pedavana/ steamer.
** When done, open the lid carefully and let the steam pass off for a few minutes. Remove from heat and place the steamer aside for 10 minutes to cool down before you gently loosen the Oondies/ Undies to remove them carefully.
** Note : You can steam the Oondi/ Undi, immediately on placing inside the pedavana/ steamer or in a few hours time too. Usually we prepared it at night and steam next morning for breakfast and it gets perfectly done.
** "Surai Tandul- Rice Idly Rava Oondi/ Undi (Steamed Rice Dumplings)" is done and ready to be served. Oondi/ Undi always taste best served steaming hot with godda ravo (plain flavoured jaggery syrup) another delicacy from GSB Konkani Saraswat Cuisine. I have made my own adaption of godda ravo with Khatta Meeta Teeka Goda (Jaggery) Ravo which includes all needed combo of flavor in them. You can also serve with spicy coconut chutney, any nonche (pickle) of your choice too.
** In my home I often serve them with any Hummana curry (a curry with hing/ asafoetida flavor) be it prepared with veggies or non veg, eg.. prawns and it tastes wonderful. Serving it with spicy curry is a south Indian tradition practiced in many homes and it tastes wonderful. Here i have served these Oondies with Khatta Meetha Teekha Raw Mango Pickle which I had freshly prepared and it was an awesome combo.
** This is one item that can easily be taken in lunch box or during travels though it will have to consumed within a time frame of 6 hours after steaming. If desired you can keep it in fridge in air tight container and it remains good for 48 hours. All said, do try this delicious breakfast item that is sure to be loved by all especially children if served with sweet side dish though elders will love them served with spicier dishes.
** Note : To check if the Oondi/ Undi is perfectly cooked and done when stirring, just wet your fingers with a little bit of water and touch the rice formed into a mass, be careful as it is hot, if the dough does not stick to your finger immediately, it is done, if it sticks to your fingers that means you have still to stir it on low flame.
** For "Khatta Meetha Teekha Raw Mango Pickle" recipe, please follow the link given below ....
** For "Tambdo Ukde Tandla Oondi (Kerala Matta Red Boiled Rice Dumplings" recipe, please follow the link given below ....
** Sharing below a common link to all “Oondi/ Undi” recipe shared in Blog. Do browse through and try them also in leisure, they are all tasty …
This is new to me. Will love to try it.
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