Thoyanthuli Undi

This is an unusual but an amchi favourite breakfast of the Kochi GSB’s . Rice dumplings are cooked in the most favourite of the konkanis – Dalithoy! Hence the name Thoyaan undi /Thoyantuli Undi ! This has almost disappeared from the breakfast tables of amchis today !! Do try this out & you will love to make this again & again !

Ingredients :-

For the Dalithoy :-

Toor dal – 1/2 cup
Salt to taste
Mustard – 1tsp
Green chilli – 1-2
Red chilli – 1-2
Jeera – 1/2 tsp
Curry leaves – 1 sprig
Oil for seasoning

For the Undi :-

Rice flour – 1/2 cup
Coconut grated – 1/4 cup
Salt to taste

Method :-

Traditionally the undi used to be done by grinding soaked raw rice & coconut to a very thick coarse consistency and then cooking it in the dali thoy directly . Now that we get rice flour easily , we can opt for an easy way .
Boil some water . Take the flour & grated coconut in a bowl . Add the salt & pour the hot water over it . Mix with a spoon .
When a little cooler , mix well to form a soft dough
Make small balls with this dough !
Pressure cook the toor dal . when done ..transfer to a pan or vessel . Add water to make it to a thin consistency ! Bring to a boil ..Add a little salt . Remember to add less since we have already added salt to the rice dough !
When the dal is boiling well , add the small balls one by one . Remember to keep the flame up & the dal SHOULD be boiling
When all the balls have been added , cover & let cook on a low flame for at least 10-15 minutes .
Meanwhile prepare the seasoning with the ingredients listed in the Dalithoy list
Add half of the prepared seasoning to the dal that is cooking .
After 10-15 minutes , the balls will have cooked well and the dal would have thickened . Now add the rest of the seasoning & serve hot !