When I get up in the early morning with no breakfast plans and there is nothing in the fridge to just warm up and have, thats when Oondi comes to mind. Its an easy dish that can be prepared without any prior preparation such as fermentation unlike with Idlis or Dosas. And all it takes is 45 minutes.
Oondi is a dish of the Konkanis. It is healthy – not spicy and is oil-free. In terms of overall ‘philosophy’ of the dish, it is like Idlis – they are rice-based, they are steamed and are served with either coconut chutney, sambar or with simply coconut oil. Both my kids love to have with sambar, although my husband and I prefer the chutney combination. So in a way, we get to eat with both chutney and sambar.
What you need to have:
Ingredients for Oondi
Rice rava – 1 cup
Fresh grated coconut – 1 cup
Water – 1 and 1/2 cup
Urad Dal – 1 teaspoon
1 Red Chillies
Fenufreek (Methi) – 1 teaspoon
Mustard – 1 teaspoon
Some curry leaves ( see image above)
What you do with what you have :
1. Soak rava in 1 cup of water.
2. Grind grated coconut to a coarse consistency adding remaining 1/2 cup of water.
3. Mix ground coconut into soaked rice rava and set it aside for 30 minutes.
4. Season with mustard, black gram dal (Urad dal), fenugreek seeds, red chilly and curry leaves.
5. To the above mixture, add the soaked rava. Keep stirring and let it thicken as shown in image below.
6. Make balls (as you would tie a laddoo) with a slight depression (not a hollow, see image below) in the middle.
7. Steam the rice balls in the pressure cooker for about 15-20 minutes.
What it looks like:
When ready, Oondi may be served with chutney and/or sambar. For sambar , you can refer to my sambar recipe posted now.
How long it takes: Time taken 45 minutes
How many servings : 3