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Saturday, September 5, 2015

Seke Undalakalu / Steamed Thick Rice Noodles

Ingredients:
5 cups White Rice (Sona Masuri preferred)
Salt to taste

Ingredients for Sihi Seke Undalaklu:
1/2 cup grated Jaggery / Bella
1 cup grated Coconut
1 tsp Butter

Ingredients for Chappe/Khara Seke Undalakalu:
1 large Onion
1.5 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 Green Chillies
1 strand of Curry leaves
1/4 cup grated Coconut
Salt to taste
2 - 3 tsp Oil

Recipe:
Soak rice in water for about 2-3 hrs. Wash soaked rice 2-3 times and grind soaked rice, salt to smooth paste by adding sufficient amount of water water. The consistency of the batter should be like that of milk.

Put this batter in a thick bottomed vessel and keep stirring the mixture, making sure that it doesn't stick to the bottom of the vessel. Stir this mixture continuously over a medium flame until it becomes solid as shown in the picture below. Transfer this dough to a plate.

Fill the Kharakaddi maker(The disc with many big round holes in it.) with this dough and press this to one plate as shown in the picture. (Press the dough when it is hot.)

Place this in a traditional steamer as shown in the picture below and steam cook for about 15-20 mins in high flame and another 15-20 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

For preparing Sihi Seke Undalakalu(Sweet version of rice noodles), take half of the cooked rice noodles, make them into medium sized pieces as shown in the picture below.

Put grated coconut, grated jaggery in a vessel and mix them well as shown in the picture below.

Put the prepared coconut jaggery mix, butter over the hot noodles, mix them well and serve. This can be used for Naivedyam.


For preparing Chappe/Khara Seke Undalaku(Spicy version of rice noodles), take remaining half of the cooked rice noodles, make them into medium sized pieces and keep them aside.
Chop the onion into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put black gram seeds, mustard seeds, oil in a heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves, chopped onion, green chillies, little amount of salt and saute until onion becomes light golden in colour.

Add cooked rice noodles, grated coconut and mix well.

Keep this in low flame for about 2 mins and serve hot.

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