New Update
| Main ingrredients | Scraped fresh coconut, Rice rava, Salt, Coconut chutney, Oil, Split skinless black gram (dhuli urad dal), Mustard seeds, Asafoetida, Dried red chillies, Curry leaves |
| Cuisine | Karnataka |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- ¾ cup scraped fresh coconut
- 1 cup rice rava
- Salt to taste
- Coconut chutney to serve
- Tempering
- 1 tablespoon oil + for greasing
- 1 teaspoon split skinless black gram (dhuli urad dal)
- ½ teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 2-3 dried red chillies, broken
- 8-10 curry leaves
Method
- Put coconut into a grinder jar, add 2 cups water and grind to coarse mixture.
- Heat a non-stick pan, add the ground mixture, rice rava and salt, mix well and cook till the mixture is thick. Transfer it onto a plate and spread to cool down.
- Heat sufficient water in a steamer.
- Divide the coconut- rice mixture into equal portions and roll into balls. Flatten each ball and make a dent in the centre.
- Grease steamer plate with some oil and arrange prepared undyo on it, place the plate in the steamer and steam for 10-15 minutes.
- Heat 1 tablespoon oil in a shallow non-stick pan, add split skinless black gram and sauté till golden. Add mustard seeds and once they start to splutter, add asafoetida, dried red chillies and curry leaves and mix well.
- Add half the steamed undyo and sauté for 2-3 minutes.
- Arrange remaining steamed undyo and the tempered undyo in separate serving bowls and serve with coconut chutney.
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