Ingredients :

• Idly Rice (par boiled rice ) – 1 cup.
• Grated Coconut – 1 cup.
• Salt to taste.

For Seasoning :

• Oil – 2 tsp.
• Mustard seeds  – 1/2 tsp.
• Urad Dhal – 1/2 tsp.
• Fenugreek seeds -1/4 tsp.

Method :

• Soak rice in water for about two hours.
• Drain and grind with grated coconut into coarsely paste.
• Heat a big pan and add oil. Add mustard seeds and let it splutter then add urad daal and methi seeds fry till it turns light brown.
• Add ground paste salt and continue to stir until the water has evaporated. Turn off the gas.
• Let this cool (not completely).Rub some oil on the palms and make small balls out of the dough. Using index finger make a hole in the middle.
• Now take these balls and steam it in a pressure cooker like idli for 8-10 minutes.  (Without the weight).  Or in a steamer
• Serve hot as is or along with coconut oil and gojju.

 

Variation (No Grind recipe) : Idli rawa – 1 cup, finely grated coconut -1/2 cup, salt to taste

Method :- Soak both Idli rawa and finely grated coconut in a little water for about 5 minutes. Heat oil in a big pan as said above. Splatter seasoning, add the soaked rawa -coconut mixture and proceed as said above.

 Piyava Gojju  (Tangy onion sauce ) :

Ingredients: 

• Shallots (Sambar onion ) – 10 -15.
• Kashmiri Chillies (Bedgi Mirsang ) – 8 – 10.
• Tamarind – 1 small gooseberry size.
• Coconut oil – 2 tsp.
• Salt to taste.

Method:

• Heat oil and fry chillies.
• Grind chillies , tamarind,salt and onions to coarse chutney consistency.
• Pour one teaspoon coconut oil on top of gojju.
• Mix well and serve this gojju with undi.

Variation :- Fry half of the onions in oil till golden brown then grind this with roasted/fried red chillies, salt and tamarind to a coarse chutney consistency. Add the rest half raw chopped onions to this and pour coconut oil on top. Mix well and serve.