Brown Rice, White Rice Dumplings (Ukde Suray Muddo)

Brown rice and white rice are ground along with grated coconut and are steamed in banana leaves to make a delicious Konkani breakfast, from my great grandmother's times! They are called ukde suray muddo in Konkani. My mom loved these dumplings/muddo that her granny made for her during her childhood. And my mom ended up making them often for us as we fell in love with this age old Konkani breakfast.

Ukde suray muddo tastes delicious while they steaming hot and even more once they cool down. You make them for breakfast and they end up tasting the best in the evening while they are cold! I personally don't need anything to go with these delicious dumplings/muddo. I have them as-is and they taste great! However, these muddo are traditionally served with a spicy, red coconut chutney. Ukde suray muddo are soft and tasty due to grated coconut, with an amazing smell and taste from banana leaves. They'll make you fall in love with them.

Give ukde suray muddo a try, when you make some ukde suray polo/brown rice, white rice dosa. The batter is the same, you'll only need a very thick batter to make these dumplings/muddo. Keep a little of the thick, ground batter aside, steam them for breakfast and enjoy these muddo's. Keep the remaining thick batter in the fridge, dilute it and make some delicious dosas for breakfast the next day. That's what we do at home.

Ingredients:

3/4 cup of white rice (dosa rice or sona masuri)
3/4 cup of brown rice
3/4 cup of grated coconut
1-2 banana leaves to steam the batter
Salt to taste

Serves: 2

Preparation Time: 20 minutes

Cooking time: 30 minutes

Soaking time of rice: Overnight (Brown rice needs proper soaking)

Preparation Method:

Soak both white rice and brown rice together, with enough water overnight.
After soaking, wash them well and drain all the water.
Grind them along with grated coconut, salt into a smooth paste using as little water as possible in a mixer. We need a very thick batter, so do not add excess water.
Grated coconut used makes these dumplings soft and tasty. The more grated coconut you add, the more soft and tasty dumplings you make.
Transfer the ground batter into a vessel. Check and adjust salt.
Wash and wipe dry the banana leaves.
Cut each banana leaf into 4, 6 or 8 equal parts depending on the size of the banana leaf, such that you can fold them like in the picture below.
Run each piece of banana leaf over a high gas flame for few seconds, so that they wilt a little, uniformly in all the places. Or else the banana leaf tends to break as you try to fold them.
Get a steamer going, meanwhile get the dumplings ready to steam.
Into each piece of banana leaf, place a ladle of batter in the centre and spread it vertically and horizontally a little on the leaf using the ladle or your fingers. Fold the leaf into half.
If your batter is watery and isn't thick then it tends to run out of the banana leaves.
Do not put excess batter onto the leaf, it tends to come out of the leaf. And the more batter you put into one leaf, you get a thick muddo/dumpling. The lesser batter you add, thinner your muddo/dumpling will be. I personally like them thin.
Once the water is steaming, place the banana leaves filled with batter one by one into the steamer.
Steam on medium flame for 30 minutes.
Remove them off the steamer and serve them piping hot with a spicy, red coconut chutney (recipe below). Or serve them cold and enjoy!

Side Note:

1. These ukde suray muddo go well with a spicy, red coconut chutney made by frying few red chillies with oil for a minute. These red chillies are then ground with grated coconut, salt, tamarind into a smooth paste, diluted a little and is seasoned with asafoetida, curry leaves, dried red chillies and mustard seeds.

2. If you are steaming a number of muddo/dumplings in your steamer or they are thicker in size then steam them for more than 30 minutes. May be 45-50 minutes.

Find more Konkani cuisine breakfast recipes here.

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