Tuesday, December 18, 2012

Masala Unda

  1. Rice flour - 1/2 Kg
  2. Water - 700 ml
  3. Salt - as per taste
  4. Coconut grated - 1/4 cup
Masala Preparation
  1. Oil - 2 Tbsp
  2. Mustard seeds - 1/2 Tsp
  3. Fennel seeds ( Perumjeerakam) - 1/4 Tsp
  4. Onion - 2 small
  5. Grated coconut - 1 cup
  6. Turmeric powder - 1/4 Tsp
  7. Red chilly powder - 2 tsp
  8. Meat masala - 1 Tsp
  9. Curry Leaves - 2 twigs
  10. Coriander Leaves
  11. Salt - as per taste
For the dough

  • Boil water with salt in it. Add the boiled water to the rice flour little by little and mix well with a spatula. Keep it aside till its warm enough to knead with the hand.Sprinkle a little bit or a teaspoon of oil and knead the dough until its not sticky.
For the filling
  • Heat oil, add mustard seeds, fennel seeds, when both crackle add onion, salt, turmeric and chilly powder.
  • Saute it well for 5 mins. Add coconut, mix all the ingredients, saute it till dry. Add meat masala, curry leaves mix it and keep it to cool.
  • Make a small ball with the dough , place it in your palm, press it with other hand and make it thin. Place 1 Tsp of the filling and little coriander leaves chopped . Now roll it back into a ball. Repeat the process with the rest of the dough and the filling.
  • Steam the masala unda's in a steamer/appachembu for 10-15 mins or until cooked on a medium flame. Serve  it warm.
  • I used Nirapara pathiri podi for the dough. Quantity of water may vary as it depends upon the flour. You will get around 25 small unda's with this quantity of dough.

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