OONDI (steamed rice and coconut dumplings) is a Konkani delicacy. Usually served with jaggery syrup and fresh homemade butter but works equally well maple syrup, coconut chutney, spicy garlic tomato chutney, potato saagu or coconut oil & pickles. The ‘dimple’ in the center is a typical trademark of Konkani Oondi’s. You may need to moisten your palms with water before u make these balls
You may use the grated frozen coconut instead of fresh grated coconut but let it thaw completely before grinding.
Idli rava/ Cream of rice, 2 cups
Freshly grated coconut,1.5 cups
Mustard seeds, 1 tsp
Methi/ Fenugreek seeds, ½ tsp
Urad daal, 1/2 tsp
Hing/ Asafoetida powder, a pinch
Salt to taste .
Oil, 1 tbsp
Soak idli rava in just enough water(water should be 1″ above the level of rava) for 1/2 hour.
Grind the grated coconut with half the quantity of the soaked idli rava till it is a fairly smooth batter( this should take only a couple of minutes.)
Now heat oil in a deep saucepan, add mustard seeds, methi seeds, urad daal and pinch of hing powder.
After it splutters add the idli rava(after discarding the soaked water) and the ground coconut+rava mix, along with salt to taste. Keep stirring this on medium to low heat till all the liquid evaporates and the idli rava coconut mix becomes a round dough kind of ball. Take it off the heat.
When it is warm (but not cold) shape into round balls and steam like idlis for 8-10 minutes till done
– Recipe by Uma Prem Kumar, Compiled by Mona Malik