Undi or, coconut rice dumplings, is a popular dish in Konkani culture. It's typically prepared for family gatherings and festivities in Konkani homes, where it's served for breakfast, paired with homemade garlic chutney. These steamed rice dumplings can be prepared the night before and stored in the refrigerator until you're ready to steam them. Anything that isn't eaten for breakfast can be kept to be enjoyed as a snack for any time of day.
Undi: Konkani Coconut Rice Dumplings [Vegan]
- 1 1/2 cups rice
- 1/4 cup grated coconut
- 1 tablespoon vegetable oil or coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 6 curry leaves
- Salt, to taste
For the First Step:
- Coarsely grind the rice in a mixer-grinder without adding any water. Generally, you will have to pulse your blender 2-3 times in 8-10 second intervals. The broken/ground rice grains should coarser than cream of rice or idli rava.
- Transfer the ground rice to a bowl and wash it with water, and then it drain completely.
For the Second Step:
- Heat oil in a non-stick pan.
- Add the mustard seeds and sauté until they begin to splutter. Add urad dal, chana dal, and curry leaves. and sauté until it becomes light brown.
- Add the drained rice, grated coconut, salt, and around 2 cups of water. Cover it with lid and cook on a medium flame, stirring occasionally, until the water evaporates. At this stage, the rice should be cooked completely. However, as the cooking time for rice varies with brand and type, feel free to add water in small increments and continue cooking.
- At this stage the rice should come together as a dough-like mass, something like an upma.
- Allow this mixture to cool down.
For the Third Step:
- Keep a small bowl of water near you for this step. Wet your palms with little water to prevent the rice mix from sticking.
- Take small portion of the rice mix and form it into a golfball-sized ball by rolling it between your palms. Finally, make a small depression in the center of the dumpling by using the tip of your finger. This is mainly for aesthetics.
- Place the undis on a steamer plate. At this point, you can cover it and keep it in a refrigerator for next day's use.
For the Fourth Step:
- Steam undis for 10-15 minutes over a medium flame.
- Undi is now ready. Serve hot.
Traditionally coarsely ground rice is used for undis and gives it a unique taste. This taste will be missing if you use Idli rava. Undis can also be steamed in a pressure cooker without a whistle/weight.