Tuesday, June 28, 2011

Undi (Seasoned Rice Dumplings)

Undi is one of the common prepared breakfast item of the konkanis. Its very easy to prepare and hence most of them prefer to make either Undi, uppittu or neeru dose:). As a kid till my marriage I never liked Undi and hence I postponed preparing it after my marriage. Finally I prepared it after a year just for posting in the blog. Both of us ate it happily and this time it tasted good!! I was wondering why i didn't like it before,
Undi is a very healthy and filling breakfast. Since it is steamed, it has less oil in it.The local people of Mangalore and Udupi also prepare this and in Tulu language they call Undi as Pundi. Pundi is also rice dumpling but without seasoning.
Stories apart lets see how exactly its done. For steaming undis i used Pasta Steamer. You can also use an idli cooker or a non electric traditional idli steamer.

  • Rice (raw)- 1 cup
  • Grated Coconut, fresh/frozen- 1/2 cup
  • Oil- 1 1/2 Tbsp
  • Mustard seeds- 1 tsp
  • Urad dal/ split blackgram- 1 1/2 tsp
  • Fenugreek seeds/ methi- 1/2 tsp
  • Curry leaves- Few
  • Salt- To taste

Soak rice in sufficient water for one hour. Then grind it adding little water (nearly 3/4 cup). Grinding the rice should be done very carefully. I gave just three pulses of few seconds. The rice grain should be coarse. If you feel it difficult, then you can use  rice rava (use of rice rava makes the procedure simpler because it eliminates the process of grinding but remember to soak the rice rava for an hour). After grinding I got the mixture as shown in the picture. I transferred the rice rava in a bowl. To this I added salt and coconut.

Now take a Kadai and add oil. When it gets heated add mustard seeds. Once the mustard seeds starts spluttering add curry leaves, urad dal and methi seeds. Fry well until pale brown.

Now add the rice and coconut mixture to the kadai. Stir well.

Keep stirring until the water evaporates and it converts into a semi-dry mass. Then turn off the heat.

Let the mass cool for a while (don't cool it completely because it may turn hard).Then apply little water on the hand and take small amount of the mass to make a small ball. Then make a slight depression anywhere on it as shown in the picture below.

Keep the rice balls in the steamer and steam it for 15 minutes.

Undi is ready!! You can serve it with chutney,pickle, any curry of your choice or just coconut oil. This measurement serves for two people.


  1. You cannot believe how happy I feel going through all these traditional Konkani recipes! Thank you and kudos to you for sharing these stepwise recipes. I have bookmarked atleast 15 to try so far.
    Had a question about this Undi.
    1) The lazy person I am, I will use idli rava for this. Should I still grind it with water? How long do I soak the rava in water?
    2) When you add the ground rice to the seasoning, should I first take away all the water?

  2. Thank you so much RC..You made my day!Glad that you are going to try them:-)Regarding your doubt-
    1.If you are using rice rava then you needn't grind them. Just soak it in water for an hour.Pour this rava along with water to the seasoning (the level of water should be slightly higher than that of rava)
    2. No need to discard the excess water, as it will evaporate after a while, when added to the seasoning.
    Hope it is clear now otherwise let me know..:-)

  3. Aaji he try kele ani bhari like jhalle. Thanks for the clarifications. Megele bloganthu yeh recipe post karta.

  4. Kushi Jalla makka RC..anikai vingad recipe try kornu sangethi makka..The post polochaka haav rakthasa:-)

  5. Hi lakshmi ani RC.. Tumgele blog polonu mast khushi jelle. I m from mysore.I dont know most of amchi recipes. Recently learnt non veg ones but need to learn veg ones as Megele mayi kodiyalchi. they eat only Mangalorean dishes unlike my family.you guys r doing a wonderful job. Keep posting.m learning :-)

  6. Aww..Thats so sweet of you Riya :-) Thank you so much for those kind words. You made my day. keep trying and let me know how they turned out.

  7. Dear Manjula, I tried this recipe today and came out excellent. I served it with coriander chutney. Thanks a lot for the recipe.

    1. Thats awesome Kirti. Glad to know that it turned out well for you. Thanks for the feedback. Do try other recipes and let me know :-)

    2. Lakshmi Canteen, tugele undi recipe looks so easy peasy.. Ammana phude kartana i used to think it was a very tedious chore. But this looks doable. Tandulu timbayillo assa haven in the hope that i was going to make panpolo but now i will make undi instead and surprise the husband. Will let u know how it turns out.

  8. Lakshmi Canteen, when u say u didnt enjoy undi when u were younger, i can relate to it. I have hated undi as a child.. dont know why.. i used to buy bread from the bakery and eat it with butter rather than eat undi. But i am sure i will relish it today. next time i will attempt with Brown rice or red rice. Today i just have white rice.

    1. Thanks for sharing your story Laxmi. I hope you enjoyed making and eating it. Thanks for dropping by.

  9. I tried this recipe out for the first time and it turned out so delicious. Love the variety of breakfast recipes on your blog.

  10. yr note on readymade rice rava is clear but if using the mixie one- should water be added along with the ground mix if yes, how much?