Ingredients:

• 1 cup – ( 200 g ) raw or boiled Rice
• 1 cup – (125 g ) grated Coconut (pick tender Coconut)
• 1/4 cup – water
• 1 tsp -jeera (cumin seeds)
• 1/2 tsp – salt
• 1/2 tsp – oil (to grease)
• 1 cup – tur dal
• 3 cups – water
• 1/4 tsp – Turmeric powder
• 1/2 tsp – oil
• 3- green chillies, slit lengthwise
• 3 / 4 tsp – salt ( or to taste )
• 1/4 tsp – pepper powder ( optional )
• For seasoning:
• 2 tsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp- Cumin seeds
• 1 spring- Curry leaves
• 2 -broken Red Chillies

Method:

1. For the Undi:
2. Wash and clean rice. Soak rice in water for 4 – 6 hours.
3. Drain out water and make coarse and thick paste with grated coconut.
4. Add 1/4 cup water during grinding ( Do not add more water ).
5. Transfer the batter into another container and mix with salt and jeera.
6. Roll this batter in the form of undi (round shape) and arrange on a greased thali / bowl. Steam in a pressure cooker (without weight) or steamer on a medium heat for 15 – 20 minutes until done and softens. Serve warm with thoy or coconut chutney.
7. For the Thoy
8. Clean and soak tur dal in 3 cups water for 15 minutes.
9. Pressure cook dal with turmeric powder and oil till done ( reduce heat to medium after 1st whistle and pressure cook on medium heat for 8 – 10 minutes ).
10. Allow the pressure cooker to cool.
11. Boil dal again with slit green chillies and salt to taste.
12. Cover with a lid and boil on a low heat for 10 – 15 minutes. Stir occasionally.
13. For Seasoning:
14. Heat oil in a small frying pan and add mustard seeds.
15. When they begin to pop, add curry leaves, cumin seeds and broken red chillies.
16. Saute on low heat for 2 – 3 minutes or till fragrant.
17. Pour this seasoning over thoy ( sprinkle 1/4 tsp pepper powder if required ) and serve with undi.
18. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya