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About Oondi

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.


Oondi mixture

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


16 thoughts on “Oondi

    Yeshwanth Pai said:
    October 29, 2007 at 5:57 am

    Prathibha go ahead the idea of posting such receipes on website is excellent and you will be doing the beginners who have left India for overseas without much experience of their own in cooking a great favour
    Knowing well how fingerlicking good you could always cook, I wish you all the success and hope the people will ocntinue to learn from your experience and culinary delights. Your next project should be publishing a dosier on “Coastal Cooking” Bye Yeshwanth Pai from Bangalore

    prathibalrao responded:
    November 13, 2007 at 5:13 pm

    Hi Yeshwanth,

    Thanx for your instant response . I will try to post a few more receipes in the near future. So Happy diwali to all of you.

    Shilpa Rao said:
    February 10, 2010 at 7:58 pm

    Wow pachi.. I just typed oondi in your search criteria and i found such instant recipe.. Thanks a ton for all your efforts.


    Shilpa Rao

      prathibalrao responded:
      February 11, 2010 at 8:00 am

      Hi Shilpa,

      This is my first lot of the recipes published and the presentation may not be that good. I will revisit the same and put up more pictures.

    Dinkar said:
    August 26, 2010 at 2:32 am

    Hi Pratibha,

    I love Oondi!! Although I love it with chutney, my mother used to also make a sweet side (something with Jaggery) which some people liked more. – I forget the name . I happened to see this recipe and it brought back some good memories 🙂

    Thank you

    prathibalrao responded:
    August 26, 2010 at 2:07 pm

    Hi Dinkar,

    It could be “Godda panku” i think so. Am i right????????

      Dinkar said:
      August 27, 2010 at 9:48 am

      Hi Pratibha –

      Absolutely correct 🙂


        prathibalrao responded:
        August 28, 2010 at 4:59 pm

        Hi Dinkar,

        Thanx a lot for ur instant response.

    simson said:
    January 29, 2011 at 3:44 am

    namaste maam 🙂
    its always a wonderful feeling when i visit your site n this time iam so happy to express my feeling tht this particular recipe oondi was such a huge hit tht very 1st time when i made it with much lesser quatity fearing abt steaming n all i was left empty stomach…i know u may laugh but its true..i repeated the process but in hurry something i missed i guess but still good to fill my apetite but with huge demand frm friends when i again made this time in confident big quantity iam again left on empty stomach….:(
    so any soloution to escape of being hungry n on empty stomach…?
    jokes apart this recipe again is brilliant thanks again maam.

      prathibalrao responded:
      January 29, 2011 at 2:06 pm

      Hi Simson,

      It is a simple and easy recipe , when enjoyed with sambar will still be delicious. In my house people enjoy it with mango pickle gravy and coconut oil which is their choice. I enjoy with coconut chutney. What didi you prepare for side dish ???Or without any thing you were left on empty stomach? Thanx a lot for ur jovial commment. Thanx once again.

    Sunita said:
    July 13, 2011 at 4:53 pm

    Nice Blog

    Sumithra Devi said:
    September 30, 2011 at 3:39 pm

    Hi Prathiba,

    Rice rava ?????//Do u mean Rice flour? or Shall I want to grind the rice coarsely?
    Please tell me


      prathibalrao responded:
      September 30, 2011 at 7:42 pm

      Hi Sumithra devi,

      Wash and drain water from Sona masuri rice and dry it on a clean cloth on a table (not in the sun). After about 30 minutes dry grind it in the mixer to a medium coarse consistency this is option (1). The other option could be buy rice sujee from super market. Make sure it is raw rice sujee and not the boiled rice sujee which you use for idly.

        Sumithra Devi said:
        October 3, 2011 at 3:51 pm

        Hi Prathiba,

        Thanks for ur reply. I will make it today itself.

    Roopa Manoj said:
    May 4, 2016 at 2:35 pm

    Should we boil the mixture after adding soaked rava or whether it will get thicken once mixed everything with no boil??

      prathibalrao responded:
      May 4, 2016 at 5:53 pm

      Hi Roopa,

      You have to cook the mixture till you get a thick consistency so that you are able to make round balls to resteam it again!!!!

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