Undi / Pundi

Hello dear readers! Resharing the recipe again in the space with better pictures. Hope you’ll like it.I hadn’t made Undi/Pundi in a while, and I messed up a bit initially, but it finally turned out perfect. Amma’s tip to add more coconut oil while seasoning worked wonders – the dough came together beautifully. Since the quantity was large, I had to switch between kadais. We intentionally make a dent in the undi because it’s connected to the Pinda (rice balls) made during the Shradh ceremony. Every time, Amma would ask if I knew the reason, but today she said, “By now, you should know the meaning!”

Ingredients:- Idli rawa: 2 cups

– Grated coconut: 2 cups (approx)

– Sugar: 1 pinch

– Salt: to taste

– Water: 4 cups

To temper:-

Oil: 4 tbsp

– Mustard seeds: 1 tsp

– Fenugreek seeds: 2 pinches

– Urad dal (split black gram dal): 1 tsp

Method:1. Soak idli rawa for 30 minutes, strain, and set aside.

2. Optionally pulse the grated coconut for a few seconds, then mix it with the soaked idli rawa.

3. Heat oil in a thick-bottomed pan, splutter mustard seeds, methi, and urad dal.

4. Add water, bring to a boil, then pour in the idli rawa mixture, salt, and sugar.

5. Stir until the batter turns stiff and leaves the pan’s sides.

6. Remove from heat, shape into lemon-sized balls, and make a dent in each.

7. Steam for 20 minutes, then serve with garlic chutney, butter, or gravy.

8. P.s this batch I added water in the mixture only. It worked well.