Mangalorean Rice Undi is a beloved breakfast dish from the coastal region of Karnataka, India. This simple yet flavorful vegetarian recipe features fluffy steamed rice cooked with a unique blend of spices and aromatics. Unlike many rice dishes, Rice Undi boasts a light and airy texture, making it a wholesome and satisfying start to the day. Its subtle yet distinct taste profile, achieved through a combination of readily available ingredients, makes it a versatile dish that can be enjoyed on its own or as an accompaniment to other breakfast items.
Rice Undi is surprisingly easy to prepare, even for novice cooks. The delicate balance of flavors makes it a delightful culinary experience, perfect for busy week mornings or leisurely weekends. Ready to embark on this culinary journey and create a delicious and healthy Mangalorean breakfast? Let's dive into the step-by-step instructions to make your own batch of Rice Undi.
Tools Needed
- Mixer/Blender
- Heavy Pan
- Steamer
- Plate
Ingredients
- Raw Rice: 1 cup
- Fresh Grated Coconut: 1 cup
- Oil
- Water
- Mustard Seeds
- Cumin Seeds (Jeera)
- Asafoetida (Hing): a pinch
- Salt
- Groundnuts
- Red Chilies (Byadgi or Kashmiri): 4-6
- Tamarind: small piece
- Curry Leaves
Step-by-Step Instructions
Step 1. Prepare the Rice-Coconut Batter
- Soak 1 cup of raw rice overnight or for 4-5 hours.
- Grind the soaked rice and 1 cup of fresh grated coconut into a fine paste in a mixer, adding water as needed. Drain the excess water.
Step 2. Cook and Shape the Undi
- Heat oil in a heavy pan. Add mustard seeds, cumin seeds, and asafoetida. Reduce flame.
- Pour the rice-coconut mixture into the pan. Stir continuously until it thickens and cooks.
- Add another spoonful of oil and continue stirring until the mixture is well blended into a cohesive mass. Add salt and mix well.
- Transfer the mixture to a plate to cool for about 5 minutes.
- Meanwhile, prepare a steamer. Take a lemon-sized ball of the cooled mixture, flatten it, make a small depression in the center, and place it on an oiled steamer plate.
- Repeat step 7 until all the mixture is used.
Step 3. Steam the Undi
- Steam the rice undis for about 12 minutes on medium flame.
Step 4. Make the Chutney
- Heat oil, fry groundnuts and red chilies until well done. Add tamarind, salt and grind into a chutney.
- Prepare a tempering for the chutney with oil, mustard seeds, dry red chili, and curry leaves. Pour this over the chutney.
- Check the rice undis; they should not stick to your fingers when touched. Serve hot with the chutney.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use a heavy pan to prevent sticking.
- Grease your palms with a drop of oil to easily shape the rice undis.
- Adjust the chutney consistency to your preference.
Nutrition
- N/A
FAQs
1. Can I make Rice Undi ahead of time?
Yes! Rice Undi can be made ahead and reheated. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
2. What can I serve with Rice Undi?
Rice Undi is delicious on its own, but you can also serve it with coconut chutney, sambar, or a side of vegetable curry for a complete breakfast.
Mangalorean Rice Undi offers a delightful and healthy way to start your day, combining simple ingredients with satisfying flavor. This easy-to-make recipe is perfect for busy mornings, allowing you to enjoy a delicious and nutritious vegetarian breakfast without sacrificing time. So, try this recipe and savor the authentic taste of Mangalore in your kitchen!