How to Cook Tasty Pundi Gatti Rice Dumplings

Pundi Gatti Rice Dumplings. Pundi Gatti is rice dumpling which is a popular Mangalorean breakfast recipe which is made using Rice and Coconut Batter. Learn how to make Pundi Gatti. Preparing pundi gatti was always a hassle for me as it was not turning the way it should be.

Pundi or pundi gatti is a breakfast dish made with rice-coconut batter. Its a recipe originated from Udupi Mangalore regions. I am more fond of the traditional recipes and I make them frequently at home as it comes naturally and doesn't require much effort. You can have Pundi Gatti Rice Dumplings using 10 ingredients and 13 steps. Here is how you cook it.

Ingredients of Pundi Gatti Rice Dumplings

1. It's 1 cup of idli Rava (Rice Rava).
2. Prepare 1/4 cup of grated coconut.
3. It's 1 tsp of Cooking oil.
4. You need 1 tsp of Mustard seeds.
5. It's 1 tsp of Chana Dal/Bengal gram.
6. You need 1 tsp of Urad dal/blackgram(without skin).
7. It's 1/4 tsp of Asafoetida.
8. You need 2 cups of Water.
9. Prepare 8-10 of Curry leaves.
10. You need to taste of Salt.

These pundis or the rice dumplings are made. furthermore, some easy tips, suggestions and variations for a tasty mangalorean pundi recipe. firstly, if you prefer to make these dumplings using rice, you need to soak it and ground it to a coarse paste. in addition, once the rice is grounded you have to cook it over low flame stirring it continuously till it. Pundi gatti or unde kadubu is a very popular breakfast recipe across Malnad and Mangalore-Udupi region of Karnataka. Whereas this basale pundi is slighlty different. Here small rice dumplings are made and then they are soaked in onion sambar or gravy.

Pundi Gatti Rice Dumplings instructions

1. Place a pan on medium heat and add cooking oil to it..
2. Once the oil is hot, add mustard seeds and let it splutter..
3. Add urad daal, chana daal, Curry leaves and asafoetida to it and saute until daal changes it's colour..
4. Add idli rava and roast on medium heat for 2-3 minutes..
5. Add coconut and saute for a minute..
6. Add water and salt and mix well. Cook for 4-5 minutes on medium heat and stir continuously..
7. Once the mixture starts leaving and pan and comes together as a dough, switch off the heat and let it cool down a bit..
8. When the mixture is warm enough to handle, make small balls and make a depression using your finger and keep it in a steamer plate/stand..
9. Meanwhile keep the water for boiling in a steamer..
10. Once the water gets good boil, place the prepared pundi plate in the steamer and cover it..
11. Steam the pundi for 15 minutes. After 15 min, prik the pundi using a toothpick. If it comes out clean, switch off the heat..
12. Let it rest in the steamer for 5-10 minutes..
13. Take the pundi out from the steamer and serve with you choice of chutney..

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. A classic treat for Dragon Boat Festival. With this informative recipe you will make sweet and savoury Zongzi, Chinese sticky rice dumplings, with ease. Tie with a cooking string (opposite direction of the last two leaves). Zongzi: Chinese sticky rice dumpling (粽子).