Thursday, February 11, 2010

Oondyo

I love to eat oondyo with coconut oil. They can be described as steamed dumplings made from rice rawa.


OonDyo
Steamed cream of rice dumplings
Ingredients
1 cup cream of rice/idli rawa/coarsely powdered rice
2 cups water
salt to taste
1/4 cup fresh coconut

Tempering
1 tsp coconut oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
2 sprigs curry leaves, torn
2 byadgi chilies, halved


Method
1. Heat oil in a kadai or saucepan. Add mustard seeds, asafoetida and curry leaves.
2. As they splutter, stir in the cream of rice
3. Fry for 1 minute. Add water and salt.
4. As it reaches porridge like consistency, add fresh coconut. Cover and switch off the gas.
5. When the mixture is still warm, makes small marble sized balls using greased hands.
6. Press each ball with your thumb to make a depression.
7. Steam all the balls for 15 minutes.
8. Serve hot with a dollop of coconut oil


Note -
1. Do not use rice flour. It has to have a coarse semolina like consistency.
2. I have reduced the quantity of the coconut.

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