Unda And Chammanthi (Steamed Rice Dumplings With Spicy Chutney)
While it may be a straightforward and uncomplicated dish, I have a deep fondness for it (bear with me here). Perhaps it's the timeless blend of rice powder and coconut, coupled with a zesty chutney. Not only is it a nourishing and satisfying meal, but it also holds a special place as comfort food in my heart!
Ingredients
- 1/2 cup Rice Flour (I used Appam / Idiyappam Podi)
- 1/2 cup Grated Coconut (packed)
- 1 tsp Ghee (optional)
- Salt
For Chutney
- 3 Dry red chilli
- 10 Small / Pearl onion (keep it whole (remove the skin))
- 1 tsp Tamarind
- 1-2 tsp Coconut oil
- Salt
Instructions
- Add grated coconut, salt and ghee (if using) to the rice flour and mix with your fingers. Gradually, add 1.5 cups of boiling water to the rice flour and mix with a wooden spoon. Make a soft dough. Cover the dough with a damp cloth and let it rest for 10 mins.
- Make small - medium lime size balls from the dough. Arrange the dumplings on a greased plate.
- Steam the dumplings (I used an Idli cooker) for 8-10 mins on medium - high flame. Switch off the gas and keep it closed for 2-3 mins.
- Open the lid and serve the dumplings with spicy chutney.
To make chutney:
- Dry roast the whole small onion till oil starts releasing and brown specks apperas on it. Add dry red chilli and roast for 2 mins.
- Using a mortar and pestle, crush together roasted small onion, dry red chilli, tamarind and salt till everything comes together. Add coconut oil and mix well.
Notes
I got 10 medium size dumplings from the above qty. Instead of making chutney, you can also have it with Idli podi.If you prefer a sweet side, you can have it with your fav jam or honey.
Tried this recipe?Let us know how it was!