Tuesday, October 26, 2010

Brown rice pundi gatti/unde (Steamed brown rice dumplings)



Boiled rice or Kerala rice (Rosematta rice) can also be used to prepare this dish. Kerala rice is a slightly different version of the normal brown rice. I do not have more information about them. I would be really happy if any one of you could share more about rosematta rice.
I got this recipe from my aunt for rosematta rice. As I didnot have them, I tried with the brown rice & it tasted great. The advantage of using boiled rice/brown rice (as told to me) is, they are easy to handle than the sona masoori or any other polished white rice.


Soaking time: 6-8 hours
Cooking time: 45mins (includes steaming time too)
Preparation time: 20mins



Ingredients:
Brown rice: 3 cups
Grated coconut: 3 tbsp (fresh or frozen)
Salt: According to taste
Coconut oil: 1 tbsp (or any other cooking oil)



Method:


  • Soak the brown rice in sufficient water for 6-8 hours.Drain the water. 
  • Grind the brown rice & coconut together to make a smooth batter (Brown rice should be broken to small rava consistency). Batter should be like a thick milkshake (normal dosa batter consistency).
  • Scoop out the batter to a thick bottomed vessel, add coconut oil & salt to it. Cook the batter on a medium heat, stirring continuously. The batter will thicken a become a big single mass (Takes around 8-10mins). Small lumps may be formed, keep breaking them & mixing. Once the batter is cooked, turn off the heat.
  • Start making medium lemon sized balls using the batter. Keep dipping your hands in ice cold water. Note that the balls have to be made when the rice mixture is hot. 
  • Place the prepared balls in a steamer & steam the balls for 25-30mins on medium heat. 
  • Remove the balls from the steamer, allow it to cool for 3-5mins & serve it hot/warm with a side dish of your choice. Kadalabele chutney/Gram dal chutney is a great combination for this dish.