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 :-

  1. 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 .
  2.  Boil some water . Take the flour & grated coconut in a bowl . Add the salt & pour the hot water over it . Mix with a spoon . 
  3.  When a little cooler , mix  well to form a soft dough 
  4. Make small balls with this dough !
  5. 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 !                   
  6. When the dal is boiling well , add the small balls one by one . Remember to keep the flame up & the dal SHOULD be boiling 
  7. When all the balls have been added , cover & let cook on a low flame for at least 10-15 minutes .
  8. Meanwhile prepare the seasoning  with the ingredients listed in the Dalithoy list               
  9. Add half of the  prepared seasoning to the dal that is cooking .
  10. 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 !

6 replies to “Thoyanthuli Undi

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