Masala Undi

Ingredients

• ½ cup short grain rice
• ¼ cup split skinless green gram (dhuli moong dal)
• ¼ cup split Bengal gram (chana dal)
• 3 tablespoons ghee + for drizzling
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 2 green chillies, chopped
• 1½ teaspoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Salt to taste
• Oil for greasing
• Chopped fresh coriander leaves for garnish
• Green chutney to serve
• Date and tamarind chutney to serve

Method

1. Wash short grain rice, split skinless green gram and split Bengal gram thoroughly with sufficient water at least 2-3 times. Drain and spread it on a large thali and allow to dry.
2. Transfer the dried rice-gram mixture into a grinder jar and grind to a fine powder.  
3. Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add asafoetida, green chillies, garlic and ginger, mix well and saute for 1-2 minutes. 
4. Add turmeric powder, red chilli powder, coriander powder and salt and mix well. Add the ground mixture and sauté for 2-3 minutes. 
5. Add 3 cups water, stir continuously and cook for 10-12 minutes.  Take the pan off the heat and transfer the mixture into a large plate and allow to cool.  
6. Grease your palms with some oil, take small portions of the mixture and roll into a ball. Make a small cavity in the centre. This is an undi. 
7. Heat sufficient water in a steamer. Arrange undis on a greased thali, place it in the steamer and steam for 6-8 minutes. 
8. Switch the heat off and arrange undis on a serving plate. Drizzle ghee and sprinkle coriander leaves. Serve hot with green chutney and date and tamarind chutney.