Undi kadubu/Pundi /akki tari kadubu ( tulunaad spcl)

                 Undi kadubu or Pundi or Pundi Gatti,rice rava dumpling  usually a round shaped soft rice dumpling belonging to Tulu Nadu region , prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Undi kadubu or Pundi in Udupi and Mangalore towns . Like most of the Mangalorean breakfast recipes Neer dosa , odu dosa ( prepared in soil skillet), idli , Uddina dosa, kotte kadubu it is usually served with Coconut chutney or Sambar.

                 When it comes to breakfast it is always a question, what to prepare? Everyday we will look for something different. Here is one of the healthy and delicious breakfast from malenaadu region of Karnataka - undi kadubu/akki tari kadubu/pundi gatti. It can be prepared with rice flour also which is popularly called hittina kadubu. Akki tari or rice rava can be prepared at home or you can buy it from the stores as well.

                 Since my childhood I had this undi kadubu plain and sweet version which made using jaggery and coconut combination.My mother in law prepares those traditional dishes awesomely. In my school days my mom prepares this plain undi kadubu and sweet version for my lunch box . Sweet undi kadubu goes well with honey and ghee , and i thanks to my MIL for this wonderful dish!

              You can make this Undi kadubu / pundi in 2 ways, one from akki tari /rice rava , another is rice batter . I'm sharing akki tari method and this one is so easy to make.

Ingredients:
2 cups Rice (cleaned)
1 cup Fresh grated Coconut 
Salt to taste

Water -4 cups

Tempering/Tadka:
2 Tbsp Oil 
1 Tsp Mustard Seeds
1 Tsp Chana dal
1 tsp Cumin Seeds
1string curry leaves

Method:
1. Heat a broad pan add 2 cups of rice,and fry until colours changes into lightly golden , cool down completely . 

2 . Add cooled rice into jar and ground into a rava consistency , remove and keep aside.

3. In the same pan heat oil , add the mustard & cumin seeds. When seeds splutter , add the gram dal,  curry leaves & saute till the dal turn golden brown.
4. Add 4 cups of  water, salt, freshly grated coconut & mix. Allow the water to boil on a medium heat.
5. When water starts boiling, slowly slide in the prepared rice rava & mix thoroughly. Ensure no lumps are formed while mixing.
6. Cook the rava on a low-medium heat for about 5-7 mins. Keep mixing in between. When the rava gets cooked, it leaves the edges of the pan. Remove the cooked mixture from the heat.

7. Keep a bowl of water ready.
8. While the rawa mixture is still hot, take a part of mixture at a time & prepare undi kadubu/pundi/ dumplings out of it. Keep dipping your hand in the cold water while making the kadubu. 
9. Prepare the steamer. Place these kadubu on the steamer plate & steam the rice rava balls for 15 mins on a medium-high heat.
10. Switch off and Allow the steam to escape & let the kadubu/pundi cool to handle . 

11. Serve with Coconut Chutney  or sambar and honey for kids.

Notes:

1. Tempering enhances the taste and avoid the batter to stick pan.

2. If you don’t like round shaped balls, you could press the mixture like a fist too.
3. You can use any idli steamer ,  but I used traditional Mangalorean tatte idli steamer.