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This Unde kadbu is one of the traditional breakfast recipe made from grinding the rice and adding some salt,coconut. 'Unde' in kannada means 'round shape' and 'Steaming' specially for breakfast made with fresh grounded rice/grain is known as 'Kadbhu' in Dakshina Kannada, my place Mangalore. Different place use some different name for the same way or dish. In my place we get a vessel specially for this kind of steaming, its called 'Atte Patre' in Kannada and 'Thondur' in Tulu.
This is my mothers recipe, she makes it offen both regular/sweet variety. Here i have is the regular one, just simple. Once you know the prociduer to make its simple. But need some parctise. I have seen my mother making it so can make it :) !!
I have the Akki rotti recipe with the same way, but just grind and make roti on the hot griddle.
I'm sending this Unde Kadbu to SriLekha's EFM-Breakfast and Variety Rice Series event.
Ingredients
1 cup Long grain rice
1/4 cup grated fresh/frozen Coconut
Salt as per taste
Method
1. Soak rice for about 5-6 hours or overnight.
2. Grind the rice into a thick paste by adding little water(about 1/4 cup of water).
3. Heat a thick bottom pan, now need to heat the grinded rice to make it handable. Now add salt and cook the grinded rice. Rice when starts cooking, will start thickening, keep string continuously. Rice paste will all come together to form a thick, when you tough the dough it should not stick our hand. Takes around 5-7 minutes.
4. Now, when this forms into a dough and not sticky stwich off the heat, add the grated coconut and mix well.
5. Once this is done, need to make small ball of our convinient size. Steam this in a cooker or a Idli cooker, for about 10-15 minutes.
6. Unde kadbu is ready to be served with chutney.
Note:
1. I made the wada shape and just put my finger impression. So i got that shape of the Kadbu below.
2. Variation - Can make a sweet version by adding sugar/jaggery while grinding the paste and follow the same procidure.
3. Have it for breakfast with some Coconut chutney
