This is a typical Malnad style breakfast recipe and is popular by name unde or unde kadubu or undlige. This is a plain version of unde kadubu prepared using rice and coconut. A sweet and spicy version of this unde kadubu is also in practice, which I will post in the coming days. Unde kadubu or undlige is an easy, healthy, and tasty breakfast recipe. You can serve it with either chutney or sambar or any spicy gojju.
Ingredients
1 cup idli Rava
3/4 cup fresh coconut gratings
4 tsp oil
1 tsp mustard
2 finely chopped green chillies
1 sprig of curry leaves
1 tsp urad dal
2 tsp chana dal
3-4 methi/ fenugreek seeds
Salt to taste
1 tsp lemon juice
Chopped coriander leaves
For menthya gojju:
1/2 cup coconut gratings
Chick pea-size tamarind
Jaggery to taste
Salt to taste
To be roasted:
2 tsp methi/fenugreek seeds
1 tsp jeera/ cumin seeds
5-6 dry red chillies
1/2 tsp oil
Roast these ingredients in oil till you get a nice aroma.
For the tempering:
2 tsp oil
1 tsp mustard
Few curry leaves
Procedure
Heat oil in a pan, add mustard, curry leaves, methi seeds. Once the mustard crackles add urad dal, chana dal, and fry till it turns golden brown.
Add chopped green chilies.
Add coconut gratings, salt and give a mix.
Now add 3 cups boiling water, stir continuously making sure there are no lumps forming.
Cook till the mixture thickens. Turn off the flame, add lemon juice, chopped coriander leaves and mix well. Let the mixture cool.
Once it is slightly cool, wet your hands and make small balls.
Make a small depression in the center by pressing gently with your finger.
Heat the steamer and place all the Undi/ rice balls in it. Make sure to grease the plate of the steamer to prevent it from sticking.
Cover and steam for 15-20 mins. turn off the flame.
Serve hot Undis with Menthya Gojju and coffee.
To make gojju Grind coconut gratings with roasted ingredients, salt, jaggery, and tamarind.
Make a smooth paste, add little water and adjust the consistency.
Let it boil for 10 minutes and turn off the flame.
Temper the gojju with the ingredients mentioned.
Serve with Unde kadubu or dosa or idli.
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