Easy under 30 minutes breakfast option – Instant Pundi Recipe. Pundi or Pundi Gatti is a popular cuisine of the Mangalore-Udupi region in India. Traditionally, it is prepared using rice by soaking, grinding, cooking, and lastly steaming the dumplings. It tastes divine when served warm along with coconut chutney, or spiced coconut gravy.
With our never-ending hectic schedule, we would love to get some breakfast that is quick to prepare, tastes delicious and healthy.
This is a no-compromise in taste recipe alternative for the traditional Pundi and can be prepared within 30 minutes. Want to try out the traditional version? Check this.
What do you need for preparing Instant Pundi?
13 ingredients, steamer or instant pot, 1 pan.
How to prepare instant Pundi?
Prepare the seasoning, and bring water to boil. Skip the chillies if you are making this for toddlers. Slowly add rice flour or idli rava and fresh or frozen grated coconut while stirring. Cook until a thick dough is formed. Stir often and then keep the lid closed in low flame for a few mins.
After cooking is done, dough looks pliable.
When the dough is still warm, grease your palms and roll the dough into lemon sized ball or any shape you like, and steam!
I used instant pot for steaming this. Idli steamer can be used too. Spice up the flavor of Pundi by adding extra red chillies. Serve hot with chutney or spiced coconut gravy.
Hope you like instant Pundi recipe. It is –
- & incredibly delicious
Your valuable feedback is appreciated. If you try this recipe, leave a comment below, rate it, or tag a photo #eateriesdelightful on Instagram 🙂
Instant Pundi | Rice Flour Dumplings
- 2 cups Rice flour
- 2 cups water
- salt to taste
- 1 tbsp coconut oil
- 3/4 cup shredded coconut // upto 1 cup
- 1 tsp mustard seeds
- 1½ tsp urad dal
- 1 tsp cumin seeds
- 1-2 chopped dried red chilli // or green chilli based on how spicy you like
- 1 inch grated ginger
- 8-10 curry leaves
- handful of cilantro
- 2 tsp roasted chana dal
- 2 tsp coconut oil
- In a pan, heat oil add mustard seeds, urad dal. Let it splutter. Add red chilli, cumin, ginger, curry leaves. Saute for a minute.
- Add water, and bring it to boil.
- Slowly add coconut and rice flour while stirring. Continue cooking until all the water is absorbed, the dough must be soft
- Turn off the flame, and allow it to cool down a bit.
- While the dough is still warm, make lemon sized balls and place them in the steamer. If you using idli steamer, steam for about 15-20minutes.
- If you are using an instant pot, turn on the saute mode, and heat the water. When the water turns hot, place the steaming basket with pundi in the Pot. Cancel the saute mode, turn on the steam mode, and steam! it will ready in 20 minutes.
- Serve hot with chutney or spiced gravy of your choice.
- Keep rice flour to water ratio the same. If the water is less, pundi may turn out hard. If the water is more, pundi may turn out sticky.
- The texture will not be as coarse as the traditional Pundi. I also use idli rava and rice flour combination (1:1 ratio) to get a coarser texture. However, it tastes different than the traditional Pundi.
- For a soft and smooth texture, shape the pundi while the dough is still warm.
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