Sizzling Tastebuds, snacks

Undlige | ಅಕ್ಕಿ ತರಿ ಕಡುಬು | Steamed broken rice savoury snack

I have been a fan of this Kannada Youtube Channel – Swayampaaka for a long time now – perhaps the language used (Kannada) is a familiar throwback to my Bangalore days and childhood, perhaps the dishes dished out is familiar, while some unusual dishes are also a revelation & a new recipe 🙂

One of the few dishes which caught my fancy was today’s recipe – Undlige (aka Akki Thari Kadubu). Akki Thari or broken rice is a versatile ingredient- and Upma with field beans, Buttermilk Rice Rava UpmaIdli etc are made with this Rava. You can see how to make this Cracked Rice here on my blog.

This final week at Cooking Carnival, we shall see some steamed food from across the country, and partake of healthy food 🙂

The original recipe used rava made of slightly red rice, but I used normal white rice rava. Guess the taste would vary slightly, but we loved it a lot. The husband, Amma and me are great fans of steamed food like Upma KozhukattaiNuchinundePalak MuthiaAmmini KozhukattaiFaraaWholewheat Momos and the like. Pepper Idly  – another staple in our breakfast menu is a favourite amongst the entire family too.

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I followed the recipe with some minor modifications. It goes well with Coriander Coconut Chutney or Eerulli Gojju (onion in tamarind gravy) too, but we had it with Chutneypudi and homemade Ghee – thats so typical of Karnataka Cuisine. It was hearty, filling and most importantly healthy as it was steamed.

Undlige – Cracked Rice steamed with spices : a vegan, glutenfree healthy steamed snack

Served with Chutneypudi and homemade Ghee

Prep time : 10 mins | Cook time : 8+10 mins | Makes : 12-14 medium sized Undlige

Ingredients:

  • Rice Rava (homemade) – 1 cup (220 ml)
  • Oil – 2 tbsp
  • Jeera / Cumin – 1 tsp
  • Chopped green chillies – 2 nos (adjust spice)
  • Freshly grated coconut – 3 TBSP
  • Hing / Asafoetida – 1/6 tsp (skip for GF version)
  • Chopped coriander + curry leaves-  1 tsp
  • Salt – to taste
  • Water – 3 cups (same cup as rice rava)

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Method:

  1. Grind fresh coconut and chillies coarsely – I skipped this and used them as is. 
  2. In a non stick pan, dry roast the rice rava for 3-4 mins on low flame till really hot (making sure u dont burn it or it doesnt change colour. Remove to a flat plate.
  3. In the same pan, add oil. Once oil is hot, add the water (3 cups totally), let it come to a rolling boil, add cumin, coconut, green chillies, hing, salt,  coriander and curry leaves (If grinding the chillies and coconut, add that first into the boiling water, stir well and add rest of the spices etc).
  4. Let the water continue to boil. Pour the roasted rava in a steady stream into the boiling water, stirring all the time. Stir well for 1-2 mins. Cook and cover for 5-6 mins till its cooked to a upma kind of consistency. Transfer to a flat plate, and let it cool slightly (but not fully).  
  5. Meanwhile, heat a steamer with lots of water. grease a steaming plate with 1-2 drops of oil. 
  6. With slightly wet hands, pinch out a roundel from the cooked rava, quickly working with your hands make a ball and slightly flatten out and place on the greased plate. Work thru the rest of the cooked rava quickly else the rava will dry out & harden and wont steam properly.
  7. Once all the Undlige are made out on the plate, place in a steamer and steam for 14-18 mins (you may use a cooker also but dont add the pressure weight, invert a small stainless steel tumbler over the pressure valve).
  8. Once done, cool for 2 mins, gently de-mould from the steaming plate and serve hot with Sambhar / Chutney / Chutneypudi of your choice.

 

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17 Comments

  1. MySpicyKitchen

    This reminds me of kudumulu we make with fresh beans.. Savory rice dumplings are always welcome. Looking forward to rest of the steamed recipes you have lined up all this week.

  2. vaishali sabnani

    Any steamed recipes are always welcome . I'm bookmarking this and shall try it soon . The recipe sounds interesting and would be welcome by hubby .Looking forward to the rest of steamed treats .

  3. Gayathri Kumar

    I love savoury kozhukattais and this looks so great. Will try this..

  4. The Pumpkin Farm

    i love the kozukattais but i make it using rice flour…this way i am sure my lil fellow will also like, as he is averse to sticky doughs ..bookmarking – on the side…making rice rava at home is much better idea…this way i dont have to stock it forever – do u also use this for making idlis

    • YEs pradnya. This homemade rice rava is very easy and economical ; we use it to make Idli, upma , kozhukattai and also to make porridge (Esp for convalescing or even after child birth)

  5. This is definitely my kind of food, if i want something filling and guilt free, i go with this savoury dumplings.

  6. Very nice.. That youtube channel sounds interesting. Subscribed to it.

  7. Comfort food, yummy and healthy – all in one!!

  8. Suma Gandlur

    There is a similar dish in Andhra too made with a trivial variation called undrallu and I serve it with chutney. I can guess how good these undlige must have tasted.

  9. www.annapurnaz.in

    undlige must have tasted wonderful with a coconut flavor…bookmarked

  10. Such a simple dish with everyday ingredients. Looks so comforting and delicious.

  11. Ah steamed dishes, you surely have picked up fantastic themes..very nice!..this one though hard to pronounce is same as how we make..

  12. cookingwithsapana

    Steamed rice snack looks so falvorful and delicious.

  13. My mom makes these all the time. Love your version…looks superb

  14. Wow this is new to me. Love it and cannot wait to check the rest of your steamed recipes.

  15. The Pumpkin Farm

    i miss the chennai trip days, whenever i spot some traditional recipes like these…althought we did not indulge into many varieties the taste was distintively different..we should plan one southern trail some day

  16. Sandhya Ramakrishnan

    I love the arisi rava pidi kozhukattai and my mom used to make the best ones. I make them, but nothing has ever come close to her flavor. After seeing your post, it reminds me that I might never be able to taste that again.

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