UNDI | COCONUT RICE DUMPLINGS | PUNDI RECIPE

Undi or Coconut Rice Dumplings is an easy-to-make, traditional,  healthy, and tasty breakfast recipe from the coastal Karnataka region (Udupi, Mangalore) prepared using rice and coconut. 

This Indian breakfast dish is vegetarian, dairy-free, vegan, and gluten-free. 

I am re-posting one of my first and favorite posts, as I wanted to share a simpler version of this recipe. Also, I wanted to take better photos of this dish, as the previous ones were clicked on my camera phone.

What is undi or pundi?

Undi (oondi or pundi), also called steamed rice balls or rice-coconut dumplings, is prepared using rice, grated coconut, and tempering. 

This breakfast item is often prepared at GSB Konkani homes. The best part about undi is that it does not require any fermentation, can be prepared ahead of time, and is an almost no-fail dish. 

I generally prepare undi or rice balls the previous night and keep them in the refrigerator in two batches, and the next two mornings, I just steam it and serve. Breakfast sorted for two days.

This is one of the best breakfast ideas for busy mornings and working moms. It is also a great and healthy option for your tiffin box, lunch box, or any picnic. 

My family loves to have this any time of the day. I see a big smile on my husband's face when I say I have prepared undi and garlic chutney for breakfast. I usually prepare a little extra and serve it with a different accompaniment for lunch or sometimes for an evening snack.

You can check my simple and easy recipe for spicy 4-ingredient garlic chutney.

Some of the other classic accompaniments for undi are:

• Batate Song / Spicy Potato Curry
• Green Coconut Chutney
• Easy Chicken Curry
• Chicken Kadi Patta
• Prawns Curry / Hinga Udda
• Fish in Ginger Onion Gravy (Alle piyava ambat)

I can give you a big list of dishes that can be paired with undi. However, traditionally it is served hot with a generous drizzle of coconut oil and a side of pickle, and trust me, this is simply irresistible.

There are several ways by which you may prepare undi. Here are some options, but I personally love the way my mom prepares and I follow her recipe all the time.

1. You can use idli rava instead of raw rice. The taste and texture of undi may vary.
2. You can add green chilies and ginger to the recipe along with tempering.
3. You can skip coconut completely; however, by adding coconut, the undi turns out to be softer and more flavorful.

Preparation time : 45 minutes
Serves : approx 30 undis

Ingredients for Undi | Coconut Rice Dumplings | Pundi

1 ½ cup Raw Rice
½ cup  Grated Coconut
1 tablespoon Vegetable Oil or Coconut oil
1 teaspoon Mustard seeds
⅛ teaspoon Fenugreek seeds or Methi
1 teaspoon Urad dal
1 sprig of Curry leaves
Salt, to taste

How to make Konkani style Undi | Coconut Rice Dumplings | Pundi Recipe 

Step I (Grind the raw rice)

• Coarsely grind the rice in a mixer-grinder without adding any water. Generally, I pulse my blender 2-3 times, each pulse about 8-10 seconds duration. The broken/ground rice grains should be coarser than cream of rice or idli rava.
• Transfer this to a bowl and wash it with water 2 to 3 times and drain. Keep this aside. 

Step II (Grind half portion of rice rava with coconut)

• In a mixer or blender, add grated coconut along with ¼ cup water and blend to coarse mixture. 
• To this add half portion of washed rice rava along with salt (approx 1 tsp). Grind this to a coarse paste. Keep this aside. Check video for better understanding. 

Step III (Making of rice coocnut mixture)

• Heat oil in a pan or kadai. Add mustard seeds. When it starts to splutter, add methi, urad dal, curry leaves, and saute till urad dal becomes golden in color. 
• Now add ground coconut rice mixture, remaining half portion of washed rice rava, approximately 1 ½ to 2 cups of water. Cook on medium flame by stirring it occasionally till the water evaporates. The mixture should hold its shape and be almost cooked. Check video for better understanding
• However, as the cooking time for rice varies with brand and type and how coarse or fine your mixture is, feel free to add water in small increments and continue cooking.  
• The mixture should come together as a dough-like mass, something like an upma. Switch off the flame. 
• Allow this mixture to cool down for some time.

Step IV (Shaping Undi or Pundi)

• Keep a small bowl of water near you. Wet your palms with little water to avoid the rice mixture from sticking.
• Take a small portion of the rice mix and, by rolling it between your palms, form it into a lemon-sized ball. 
• Finally, make a small depression at the center using the tip of your finger. This is mainly for aesthetics and to follow cultural norms. 

Step V (Steaming Undis)

• Grease steamer plate with oil f needed. Place the undis on a steamer plate. At this point, you can cover it and keep it in a refrigerator and use it at a later time, say the next day for breakfast.
• Steam undis for 10 - 15 minutes on medium flame.
• Undi or Coconut Rice Dumplings is now ready. Serve hot with garlic chutney and enjoy.

Tips :

• 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 like dhoklas in a pressure cooker without a whistle/weight.
• While making rice coconut mixture in step III, do not add too much water at once. This will make your mixture sticky.

Video recipe for Konkani style Undi, Mangalorean Pundi, Coconut Rice Steamed Dumplings

Detailed recipe for Konkani style Undi, Pundi, Coconut Rice Steamed Dumplings

UNDI | COCONUT RICE DUMPLINGS | PUNDI RECIPE

Kushi

Undi or Coconut Rice Dumplings is an easy-to-make, traditional,  healthy, and tasty breakfast recipe from coastal Karnataka region (Udupi, Mangalore) prepared using rice and coconut. 

This Indian breakfast dish is vegetarian, dairy-free, vegan, and gluten-free. 

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Course Breakfast, Snack

Cuisine Coastal Karnataka, Indian, Konkani, south canara, South Indian

Servings 8

Ingredients

  

1x2x3x

• 1 ½ cup  Raw Rice
• ½ cup  Grated Coconut
• 1 tablespoon Vegetable Oil or Coconut oil
• 1 teaspoon Mustard seeds
• ⅛ teaspoon Fenugreek seeds or Methi
• 1 teaspoon Urad dal
• 1 sprig Curry leaves
• Salt, to taste

Instructions

 

STEP I (GRIND THE RAW RICE)

• Coarsely grind the rice in a mixer-grinder without adding any water. Generally, I pulse my blender 2-3 times, each pulse about 8-10 seconds duration. The broken/ground rice grains should be coarser than cream of rice or idli rava.
• Transfer this to a bowl and wash it with water 2 to 3 times and drain. Keep this aside. 

STEP II (GRIND HALF PORTION OF RICE RAVA WITH COCONUT)

• In a mixer or blender, add grated coconut along with ¼ cup water and blend to coarse mixture. 
• To this add half portion of washed rice rava along with salt (approx 1 tsp). Grind this to a coarse paste. Keep this aside. Check video for better understanding. 

STEP III (MAKING OF RICE COOCNUT MIXTURE)

• Heat oil in a pan or kadai. Add mustard seeds. When it starts to splutter, add methi, urad dal, curry leaves, and saute till urad dal becomes golden in color. 
• Now add ground coconut rice mixture, remaining half portion of washed rice rava, approximately 1 ½ to 2 cups of water. Cook on medium flame by stirring it occasionally till the water evaporates. The mixture should hold its shape and be almost cooked. Check the video here.
• However, as the cooking time for rice varies with brand and type and how coarse or fine your mixture is, feel free to add water in small increments and continue cooking.  
• The mixture should come together as a dough-like mass, something like an upma. Switch off the flame. 
• Allow this mixture to cool down for some time.

STEP IV (SHAPING UNDI OR PUNDI)

• Keep a small bowl of water near you. Wet your palms with little water to avoid the rice mixture from sticking.
• Take a small portion of the rice mix and, by rolling it between your palms, form it into a lemon-sized ball. 
• Finally, make a small depression at the center using the tip of your finger. This is mainly for aesthetics and to follow cultural norms.

STEP V (STEAMING UNDIS)

• Grease steamer plate with oil f needed. Place the undis on a steamer plate. At this point, you can cover it and keep it in a refrigerator and use it at a later time, say the next day for breakfast.
• Steam undis for 10 – 15 minutes on medium flame.
• Undi or Coconut Rice Dumplings is now ready. Serve hot with garlic chutney and enjoy.

Notes

• 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 like dhoklas in a pressure cooker without a whistle/weight.
• While making rice coconut mixture in step III, do not add too much water at once. This will make your mixture sticky.

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