Recipes Collection

Oats, 2 cups.
Mustard seeds. ¼ teaspoon.
Red chili, 2.
Channa dhal, 1 tablespoon.

Asafetida, a pinch
Salt as per taste.
Curry leaves, 1 sprig.

Preparation:
Dry roast the oats for 5 minutes under low flame and let it cool. Once cooled, grind it into a powder. Heat a pan with some oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the broken red chilies and channa dhal and fry for a few seconds until everything is brown. Then add the curry leaves, asafetida, and the ground oats powder along with 1-1/2 cups of water and salt and mix everything well. Reduce the flame to low and keep mixing until a dough-like consistency is reached. Switch off the stove and remove the pan from heat. Once the dough is a little cool, start making small bite-size balls from the dough. The balls will be formed very easily if the consistency is right. Then steam the urundais for 15 minutes in an idli cooker or a steamer. Serve them hot with coconut chutney or tomato chutney.