Undyo

Not to be confused with the Gujarati Undhiyo, the Aamchi Undyos are a perfect tannek (Breakfast, tea) dish. Having said that, don't let this stop you from having these at any other time of the day!

A type of steamed rice dumpling with a pleasant and mild coconut flavour (of course!), complemented perfectly with a tantalising garlic-ey coconut chutney. Together these play a wonderful game of flavours on the palate.

I think undyos are distinct also in their shape - they could very well just be plain round dumpling balls, but someone decided to be more inventive and made them into a slightly elongated oval, or cylindrical shape with a slight depression in the centre - I think that's to put some (ah no, lots) of chutney into it and pop the whole undyo into your mouth at once.

Given our busy schedules in the week, we usually have a 'quick muesli or toast, and out of the door' breakfast. So, on the weekends we generally look forward to making and having something that is a nice cooked leisurely breakfast or brunch (as leisurely as can be with little people in the house!).

Anyway, coming back to Undyos - these can also be made in batches and frozen, including the chutney, to thaw/defrost, steam (not the chutney!) and have again another time - if they remain, which is quite unlikely to be the case!

Ingredients (Quantities for around 12 undyos)

1 cup of fine rice rava (idli rava)

1 cup of desiccated coconut (Note: As always with desiccated coconut, add hot water and leave to soak for a few minutes but fresh grated coconut can be used wherever available)

1 glass of water

1/4 teaspoon of hing

1/2 teaspoon of jaggery or sugar

3/4 teaspoon mustard seeds

1 green chilli

5-6 Kadipatta (curry leaves)

Salt to taste

Menu

1. Heat oil in a pan. Once hot, add the mustard seeds and once they splutter, add the hing and the Kadipatta.

2. Gradually add the water and heat it.

3. After a minute or so, add the coconut and stir for just a couple of minutes.

4. Add the jaggery and salt.

5. Add the rice rava and stir continuously to ensure that no lumps are formed. The rice flour absorbs the water and starts coming off the sides without being too sticky not too hard, lumpy and dry.

6. Put the mixture onto a plate and let it cool slightly. Rub some oil on your palms and use them to make small dough balls (1-1.5 inches) that you then shape lightly into elongated oval/ cylinder shaped balls. Using your thumb, make a slight depression in the centre of the balls.

7. Place the Undyos into a steamer or into a pan that goes into a pressure cooker (and ensure that there is no whistle) filled with water.

8. Steam the Undyos for around 15 minutes. Check if cooked properly.

Served best with a garlic coconut chutney.

BONUS RECIPE: To prepare the garlic coconut chutney, grind together 1 cup coconut (freshly grated or desiccated coconut soaked in water as usual), tamarind, 5 garlic cloves, red chilli or chilli powder (as per taste - use the one that gives red colour) and salt.