Pundi or Pundi Gatti, usually a round shaped soft rice dumpling belonging to Mangalorean cuisine, native to Tulu Nadu region of India, prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Rice dumplings or Pundi as they are called in Mangalore is usually served with Kori Gassi (Chicken curry). Pundi Gatti is popularly known as Pundi in Udupi and Mangalore. Most Mangalorean breakfast has tempered pundi (Nesal/ Vagarne pundi) usually served with coconut chutney. The word Pundi is derived from the Tulu word pundi which means fistful. These steamed dumplings are very easy to make and are best served warm.
Ingredients :
2 cups raw rice (tea cups)
3 cups water
4-5 tblsp grated fresh coconut
1 tblsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
few curry leaves
1-2 tsp salt
Method :
1. Wash the rice and soak it for 2 hours in water. After 2 hours drain and spread them on a cloth to dry overnight.
2. Transfer the dried rice to a blender and grind coarsely.
3. In a kadhai or wok, heat oil. Add mustard seeds and when it splutters, add urad dal...when light brown add chopped curry leaves. Stir a couple of times.
4. Pour water into the wok. The ratio of the water to rice flour is 1:1.5 i.e. for every cup of rice flour you would add 1 1/2 cup of water.
5. When the water comes to a boil add grated coconut and salt ....now slowly add the rice powder while stirring all the while.
6. Keep stirring until water is fully absorbed. Cover with lid and leave for 5-6 minutes.
7. Wait till the mixture is cool enough to handle.
8. Grease your palm with oil if required and shape the mixture into 2″ round balls.Roll to form a smooth surface and form a dimple with your thumb. Continue until all the dough is used to make Pundi.
9. Place in a steamer and steam cook for 10 minutes. I use the idli steamer.
10.You may check by using a toothpick or a knife. It should come out clean.
11.Serve hot with my mangalorean chicken gassi or coconut chutney.
Today I have served these pundi with mangalorean style silver fish curry ( Bolenjir Gassi)
2 cups raw rice (tea cups)
3 cups water
4-5 tblsp grated fresh coconut
1 tblsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
few curry leaves
1-2 tsp salt
Method :
1. Wash the rice and soak it for 2 hours in water. After 2 hours drain and spread them on a cloth to dry overnight.
2. Transfer the dried rice to a blender and grind coarsely.
3. In a kadhai or wok, heat oil. Add mustard seeds and when it splutters, add urad dal...when light brown add chopped curry leaves. Stir a couple of times.
4. Pour water into the wok. The ratio of the water to rice flour is 1:1.5 i.e. for every cup of rice flour you would add 1 1/2 cup of water.
5. When the water comes to a boil add grated coconut and salt ....now slowly add the rice powder while stirring all the while.
6. Keep stirring until water is fully absorbed. Cover with lid and leave for 5-6 minutes.
7. Wait till the mixture is cool enough to handle.
8. Grease your palm with oil if required and shape the mixture into 2″ round balls.Roll to form a smooth surface and form a dimple with your thumb. Continue until all the dough is used to make Pundi.
9. Place in a steamer and steam cook for 10 minutes. I use the idli steamer.
10.You may check by using a toothpick or a knife. It should come out clean.
11.Serve hot with my mangalorean chicken gassi or coconut chutney.
Today I have served these pundi with mangalorean style silver fish curry ( Bolenjir Gassi)
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