Soak rice 1.5cup over night. In a blender grind soaked rice and 1cup desiccated coconut and salt (salt should be a little less than regular dosa/idli batter). Trust me in saying more the coconut more the taste! Make sure you blend it with little water to a consistency (and coarse) similar idli batter. Also grind at low speed making sure you don't end up in a fine paste. The batter should be pretty coarse like rava.
In a pan heat some ghee, prepare seasoning by spluttering mustard, stirring in 2tsp urrad dal and 2tsp channa dal, curry leaves and pinch of heeng/asafoetida. Add the batter and keep stirring on a low flame until it becomes dry like upma and looks parch enough to make laddoos of them.
Some people add a fist of soaked poha while thickening the batter, this also adds to the taste, softness and speeds up the entire process.
Once it is completely dry, make small balls of lemon size and press thumb against it once to give shape of undi (like small well) place it in preheated steamer and steam for 10-15 min. The undis will be soft, little moist and very tasty.
Serve with jaggery ruva/syrup and enjoy this delicious traditional breakfast!
