Akki Mudde/ Unde/ Kadubu or Pundi (Tulu), is a South Canara & Malnad specialty breakfast. It requires little effort in making the food which can be served later. So it makes its entry to the top list of easy breakfast items. It can be served the next morning if prepared in the evening. There are various methods of preparing this particular dish and it can be done with either white or boiled rice. I used to wet grind the rice to make them earlier, in which there is no thumb rule to measure water. It makes the process difficult for a new cook as the imbalance of water usage spoils the mudde sometimes. Today, I am sharing a simple way to make this with white rice. The recipe which is followed is by my sister- in- law, Veena and I learnt it from her. Thanks a lot to her!
This can be served with chutney or jaggery syrup or any vegetable curry. My husband’s favourite combination is this with plain stew/ saaru! Check for my post on Black Chickpeas Stew.
Preparation Time: 10 minutes
Cooking time: 30 – 45 minutes
Serves: 20 -24 medium rice ball, approximate 4 - 5 persons
Dosa Rice/ White rice – 4 cups
Water – 8 cups
Salt - to taste
Grated Coconut – ½ cup (optional)
Steamer - to Cook
- Wash 4 cups of rice for couple of times with water. Drain completely.
- Spread on a clean towel to dry. It will take about 10 minutes for the drying process. After this, there should not be trace of water!
- Take the rice in a dry mixer jar and churn couple of times in order to get coarse powder. Again this process of cracking rice is important. It should not be powdered fine. This rice rava should look like broken wheat or dalia (godhi kadi) in size.
- Take a large wok or pan. Add 8 cups (double the rice measure) of water and heat it. Water should just come to boiling point.
- Add salt, grated coconut & ground rice. Mix well in order to avoid the formation of lumps.
- Keep stirring & mixing properly. Switch off the stove when it forms a single mass which starts to leave the pan.
- Set aside and allow cooling a bit. Do not cool completely before forming balls.
- Now, keep the steamer ready by filling required water. One can use a pressure cooker too to steam cook the rice balls, without placing weight.
- Wet your palms by dipping in clean water, take small orange sized rice batter prepared and make balls using both the palms and place each balls inside steamer leaving little space in the centre for steam to circulate properly. Finish off all the batter this way.
- Cook above prepared balls for 20-30 minutes. This can be done the morning before serving.
- Serve with coconut chutney or jaggery syrup which makes a perfect combination.