"Rice-Jowar (Jawari/Sorghum) Oondi (Undi/Pundi/Steamed Dumplings)" served with "Chikoo (Chickoo)~ Khajoor Panchamrit (Sapota~Dates Five Ingredient Gojju/Chutney)" ... A twist in our very own Oondi with addition of healthy millet ... Yummy Yumz ...
** Oondi (Undi/Pundi/Steamed Dumplings) is a familiar breakfast dish from Konkani Saraswat Cuisine. These and soaked-ground-cooked and then steamed dumplings that taste awesome and are actually healthy too. Though the procedure is a little bit long it is not that difficult and it is traditionally prepared using raw rice. I have posted the same before one traditional way, while the other was with the inclusion of nachani. This time I have added on Jowar/Jawari/Shorghum flour to make it healthy as millet is considered to be very healthy and I slowly trying to add on the same in variations to my existing methods of food. The taste varies slightly but the Oondi tastes delicious when served with some chutney either spicy or KhatHa-MeetHa-TeekHa ones.
** I had prepared Chikoo (Chickoo)~Khajoor Panchamrit (Sapota~Dates Five Ingredient Gojju/ Chutney) the previous day, a first time concoction of my own and it tasted awesome with poori, but I wanted to try it out with Oondi too, so I kept the leftover gojju in fridge and used it as a side dish along with these Oondi and it tasted awesome. Inclusion of coconut is a must here, so do not try to leave it out as the Oondi will not turn soft if done so. In fact I added on more than what I would have added for normal rice ones as I have always noticed that Jowar is somewhat drier in texture and can turn brittle if not softened up with other ingredients. Sharing my link to Oondi at the bottom of this recipe, do check out the same, as I have included plenty of information’s and pictures there.
** I had prepared Chikoo (Chickoo)~Khajoor Panchamrit (Sapota~Dates Five Ingredient Gojju/ Chutney) the previous day, a first time concoction of my own and it tasted awesome with poori, but I wanted to try it out with Oondi too, so I kept the leftover gojju in fridge and used it as a side dish along with these Oondi and it tasted awesome. Inclusion of coconut is a must here, so do not try to leave it out as the Oondi will not turn soft if done so. In fact I added on more than what I would have added for normal rice ones as I have always noticed that Jowar is somewhat drier in texture and can turn brittle if not softened up with other ingredients. Sharing my link to Oondi at the bottom of this recipe, do check out the same, as I have included plenty of information’s and pictures there.
** Here is my own method of preparing "Rice-Jowar (Jwari/Sorghum) Oondi (Steamed Dumplings)" …. My Style …
** Ingredients :
Raw Rice / Tandul / Akki : 2 cups
Jowar / Jawari / Shorghum Flour : 1 cup
Freshly Grated Coconut / Nariyal / Soyi : 2 cups.
Salt to taste
** For Tempering :
Oil : 3 tblsp
Mustard Seeds / Rai / Sasam : 1 tsp
Urad Dal / Split Black Gram : ½ tsp
Methi Seeds / Fenugreek : about 10 seeds
Curry Leaves / Kadipatta / Karbev : 10-12 fresh leaves.
** Wash and soak the rice in plenty of water for 3-4 hours. Drain off the water and wash well and remove all excess water. Put it in a mixer grinder along with the freshly grated coconut and grind to a semi coarse paste with little bit of water. Lastly add in the Jowar flour along with 2-3 cups of water, salt to taste and mix well using the pulse mode of the mixer or just run for a few seconds. Keep this aside ready.
** Method 1: Heat oil in a thick bottomed kadai, when hot, lower the heat and add in the urad dal and let fry, when the color changes lightly add in the mustard seeds, when they begin to crackle add in the methi and the curry leaves, fry a few seconds and immediately now add in the ground batter. Be careful as the kadai is hot and the batter may splatter up, add in slowly to avoid mishap and keep the heat very low and off course stand a bit far.
** Method 2 : Not comfortable with the above method or if getting scared the batter may splatter ??? Not to worry. Here is another easier way, apply 1 tsp of oil to the kadai and grease the whole kadai. Now add in the batter, required water if necessary and keep it ready. In another small kadai prepare the tempering by heating the oil, when hot adding in the urad dal, when slightly browned adding in the mustard seeds. When they begin to splutter add in the methi seeds and curry leaves, pour this over the batter in kadai and mix well with a spatula.
** Whichever method out of the above 2 you use the batter is now tempered and ready to be further cooked. Put it on medium heat and cook stirring evenly without stopping till the batter begins to reduce and forms into a thick mass and leaves the sides. Check out the picture above. To check if done just wet your fingers in water and then touch the cooked ingredients, if it does not touch your fingers it’s done, if it sticks you should slightly further cook it. Remove and leave it to cool for just about five minutes.
** Make ready the steaming vessel / steamer / Idly steaming Pedava by adding in the required amount of water and placing the holed divider plate intact. Now make lemon sized balls of the cooked oondi batter and make a dent in the center. Often make your palms wet with water so that making of the oondi become easier. Place them once by one into the Idly pedavana / steamer leaving the center hole of the divider plate open for the steam to pass on. You can pile them on each other as shown in the picture too. Now the Oondi is ready to be steamed.
** You can steam the Oondi immediately or even after a few hours, they remain cook without becoming spoilt as they are already cooked. We Konkani Saraswats usually prepare this in the night and steam it early morning for breakfast and it comes out perfect. You may do so as per your desire, if you need it immediately do so, or after a few hours too. Just steam it on high flame for 5-7 minutes, then lower the heat and further steam it for about 20 mins maximum and it’s done.
** Gently remove the lid, standing a bit far and allow the aroma filled steam to pass away. Be careful, the steam may pass on your hand or face if too close, you must be careful. Open and allow the Oondi to slightly cool before you try removing them from the pedavana / steamer. If you try removing them when they are too hot they may break, once cooled for say 5 minutes then you can gently with the help of spoon loosen them and remove them gently one by one and lay them evenly on a plate ready for serving.
** "Rice-Jowar (Jwari/Sorghum) Oondi (Steamed Dumplings)" is done and ready to be served. I served them with "Chikoo (Chickoo)~Khajoor Panchamrit (Sapota~Dates Five Ingredient Gojju/ Chutney)" and it tasted awesome. You can serve the same with any chutney or Jaggery / khajoor syrup or khatHa meetHa teekHa godda (jaggery) rosu (syrup) too as I have posted elsewhere. Tastes awesome with any of these. Do try out and enjoy with your family and friends.
** Note : Do not try to cut down on the amount of coconut gratings lest it turn hard. I added on more than how much I add for normal oondi as I have always found that Jowar turns brittle or hard on resting and we need the oondi to be soft when you bite on the same or else the taste is lost and not very appealing.
** Important Note : Why a dent is made in the center of the Oondi or Shevai Balls when kept for steaming ?? What will happen if we do not do it or will it under cook etc ?? This is a question I have been frequently asked by friends via. Mail or in comments.
** My answer is in one sentence It is a question of belief, that’s it. In Hindu culture, we believe in certain traditions that should be followed without trying to mess with it by following the advice of our ancestors. Tithi (the hindu calendar day for departed souls) procedures / rituals include a procedure where rice balls are prepared in which the rice is cooked mushy and that which are arranged on Vishnu Pada (Lord Vishnu’s feet Impression on metal plate) and then on which Black sesame/til is added on. This is an offering to the departed souls in whose remembrance we pay tribute on that particular day when they left for their heavenly abode and the same is then left into sacred water river.
** In order to avoid or let us say to differentiate the same, that which is prepared as Oondi or for Shevai for consumption is given a dent. I have no much knowledge of rituals but do know a little bit of the same, that our ancestors passed on to us. Today’s generation may call this foolish or ignorance or may not want to do so to. To them, I would only like to say that our ancestors were neither fool’s nor ignorant, they definitely had more knowledge than us, but could not explain/express the same to us well and the women mostly just followed whatever their Mothers taught to them. Well, there is no harm in following it, Isn’t it so ???
** Moreover look at them, are they not beautiful, and nice, so why not pass on the tradition, after all there is no harm and neither is it tedious, you just have to press your finger into the rolled rice balls for a second and it is done. At least, be thankful we do have a flexible culture and are very tolerant when it comes to teaching children rituals, as we do not punish or force anybody to practice anything but give freedom of choice and that should be respected. I have tried to explain the reason to the best of my ability, the rest is left to you, after all it is individual choice. But, I follow the same.
** Disclaimer : The ritual procedure written above is as per my knowledge and what I gathered from my own friends and relatives. I is exclusively my opinion and may differ with that of others. I have mentioned the same not to hurt anybody's sentiments or beliefs and traditions.
** Given below is the common link for "Oondi", please check on the same for more details and pictures ….
** For the "Chikoo (Chickoo)~Khajoor Panchamrit (Sapota~Dates Five Ingredient Gojju/ Chutney)" Recipe, Please follow the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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