“Ukdo Tandla Oondi (White Boiled Rice Steamed Dumplings)” … Oondi/ Undi are delicious steamed rice dumplings from GSB Konkani Saraswat Cuisine prepared to be served for breakfast … these soft balls of rice taste great served with any spicy curry/ chutney/ gojju/ pickle/ godda ravo (jaggery syrup)/ honey etc. … a little bit tedious nevertheless excellent to taste … Yummilicious …
** Oondies are spiced rice dumplings prepared for breakfast in GSB Konkani Saraswat homes and are relished either with spicy gojju/ pickle/ chutney/ godda ravo (jaggery syrup). In my home we love to have with spiced godda ravo (jaggery syrup) or nonce (pickle) for breakfast, however I always prefer to relish it dunked in any spicy veg or non.veg curry for lunchtime. If not I always make it a point to prepare or keep aside some gravy of the curry to serve it the next day for breakfast, tastes excellent.
** These dumplings/ Oondi are prepared by soaking rice, then grinding them, cooking them to make it thick mass and then makings balls out of them after which they are steamed and served hot with any of the above mentioned side dishes. I have written plenty about them, so will not repeat but share a common link at the bottom of this recipe, this post includes some step by step pictures which will be helpful too. If need be you can also check out on previous recipes to which I am sharing a link at the bottom.
** In olden days these steamed dumplings were prepared with normal surti kollam rice or any other white rice, though by an large in southern parts of the country red or white boiled rice was used in many homes. Here I have used white boiled rice while rest of the recipe remains same, however you need to prepare ahead in case of boiled rice, as it needs a soaking period of 8-10 hours to get best results. I will be preparing more combos of ingredients like millet etc. so keep in touch with my blog for more recipes.
** Here is my simple recipe for “Ukdo Tandla Oondi (White Boiled Rice Steamed Dumplings)” … My Style which I learned from Amma….
** Wash and soak 3 cups Ukdo Tandulu/ White Boiled Rice in plenty of water for about 8-10 hours. Once soaked and done, once again wash the rice properly with 2-3 changes of water and then drain off all excess water completely. Boiled rice needs minimum 8 hours time of soaking so please do not cut short on it.
** Add the drained rice along with 2 cups of freshly grated coconut (soyi/ nariyal) into a wet grinder or mixer grinder and grind it to a coarse paste with just enough water. Mix the batter often to get an evenly grained and ground mixture.
** The texture of mixture should be slightly rava consistency and should not be ground too fine or else the Oondi will not turn soft and porous. Pour the ground mixture into a bowl, add about 2-3 cups of water along with salt (meeta/ namak) to taste, mix well and keep it ready aside ready while we preparing the tempering.
** Add 2 tblsp of oil (tel/ tela) in a thick bottomed kadai, when hot add 1 tsp of urad dal (black gram dal) when color changes add ½ tsp mustard seeds (sasam/ rai), ¼ tsp methi seeds (fenugreek seeds), 15-20 small sized curry leaves (kadipatta/karbevu) and fry all together for a few seconds only.
** When mustard seeds starts crackling lower the heat to minimum and add in prepared and kept mixture of ground batter carefully avoiding pouring it in one go. Be careful and pour in batches if required to avoid spluttering or the kadai tilting. Mix well and cook all on medium to low heat stirring continuously to form a thick mass uniformly without lumps. You have to keep stirring to avoid the batter getting stuck to the kadai.
** You can also prepare the other way by adding the ground ingredients in the kadai directly along with water and salt and mixing it well. Then season the above mentioned in a small kadai, cool it slightly and then pour it over the prepared batter and mix well and continue the process as mentioned too.
** Cooking will take some time so do not hurry or raise the heat. The mixture will start to thicken in sometime and leave the sides of kadai, making it difficult to stir, but you should not stop stirring until it thickens well and rolls into a mass, otherwise the after you will not be able to roll them into Oondies/ balls perfectly for steaming.
** To test if the mixture is done, just wet the fingers and then slowly touch the top surface of the thickened batter, if it does not stick to your fingers, it means it’s done. If it sticks properly then you need to stir it for a few more minutes. Another method of checking is inset the spatula vertically in the center of the cooking mixture if it stays firm without tilting even a little bit that means the cooking has been done.
** When done remove from fire and allow it cool a little bit say for about 5-10 minutes only. Do not cool to room temperature or else you will not be able to roll them to balls, they need to be enough hot that can be handled. Take about 2-3 tblsp of the prepared mixture and roll into small balls with slightly wet hands, say the size of large lemons. Give a dent/ depression in the center of each of the formed Oondi.
** Arrange the prepared Oondi’s in a steaming vessel/ pedavan to which the required amount of water has already been added and the separator placed. Leave space around the center hole of the separator open for steam to pass while on the remaining place you can keep the balls on top of each other in layers.
** Note : You can check out the picture collage shared above or in other posts to for proper understanding of the procedure.
** The Oondi/ dumplings are now ready to be steamed as and when required. You can do so immediately or in a few hours of time too. Do not worry, as they are thoroughly cooked they will not spoil. We GSB Konkani Saraswats usually prepare them late in the night and steam them the same next morning for breakfast.
** The steaming period for Oondi/ rice dumplings varies, usually it is about 7-10 minutes on high heat and then on medium to low heat for about 20-25 minutes or till done. The timings depends upon the both the size of the Oondies prepared and the quantity kept for steaming, so use your judgment and steam accordingly.
** Usually Oondi is steamed and done in maximum time frame of around 30-40 mins. However if unsure, you can open the lid and with the help of spoon loosen one and place it on plate while you allow others to continue steaming. In few minutes on cooling check out if, the Oondi on plate is cooked and done. If you find the removed Oondi is done, then open the steamer lid, off the gas and let cool a bit.
** Steaming part of Oondi is also equally important as is the cooking to perfect mass on kadai for perfect Oondies. If you over steam the Oondies they will turn hard textured losing out on softness. Do not worry or give up if you are newbie, practice gives perfection. The Oondies should be allowed to cool in the steamer/ pedavana for about 5-10 minutes before trying to remove them from them to avoid them breaking up.
** “Ukdo Tandla Oondi (White Boiled Rice Steamed Dumplings)” is done and ready to be served with any side dish of your choice. I served it with Turichya Ghugrya (Whole Black Pigeon Pea/ Kaali Tori Curry) which I had prepared the previous day for meals and trust me it was simply an awesome combo. An honest opinion, whenever you prepare Oondies see to it that you keep aside any gravy dish be it veg or non. Veg to be served along with, they always taste excellent served that way.
** Again, if you do not want to serve with curries, no problems, you can serve it with any side dish of your choice. As I mentioned in GSB Konkani Saraswat homes it is usually served with Piyava Gojju (Onion Spicy Dip)/ Godda Ravo (Jaggery Syrup)/ Dates (Khajoor Syrup)/ nonche (pickle), chutney or chutney podi of one’s choice.
** This is a very healthy dish and once steamed remains good for at least 6-8 hours, so is good to be carried in lunch box too. As it is steamed, it is a lovely breakfast to begin the day with for weight watchers too. Again, if you store it immediately in airtight container in fridge it remains good for 48 hours and can be served by either MW it for just 2 mins (sprinkle some water on Oondies before Microwaving) or once again steaming it for 5 minutes in steamer. Do try these Oondies/ steamed dumplings and enjoy with your family and friends during holiday or weekends, sure to be loved by all.
** Note : Whole Red boiled rice/ukda rice needs proper soaking time, I always make it a point to soak it in the morning at around 11 am and grind it in the evening at 8 pm. After which I prepare the cooking in kadai at around 9 pm, then make them into balls and place them in the pedavana and let stay overnight, don’t worry it is cooked so it will not spoil. I then steam it early morning around 7 Am and serve it for breakfast. However once the dumplings/ balls are prepared you can steam them immediately or in a frame of 2-3 hours too, it does not differ in taste etc. whichever method is convenient.
** Sharing a common link to all “Oondi/ Steamed Dumplings” recipes shared in the blog before, please browse through in leisure for more information and step by step preparation method pictures …..
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