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5 from 1 vote

Pundi Recipe

Traditional rice dumplings - A mangalorean cuisine
Prep Time5 mins
Cook Time20 mins
soak time2 hrs
Total Time2 hrs 25 mins
Course: Breakfast
Cuisine: Indian
Keyword: Pundi, Rice Dumplings
Servings: 8
Author: Eateries Delightful


  • 1 cup idly rice
  • 1 cup dosa rice or long grain rice or matta rice
  • 3/4 cup coconut
  • salt to taste
  • 6 water
  • 2 tsp oil optional


  • Soak rice in water for 2-3 hours. Rinse and drain the water.
  • In a blender or mixer, grind rice, coconut, and salt along with little water. Grind coarsely. Batter consistency is similar to that of idly batter, but coarser.
  • Use medium flame, heat the pan, pour the batter and remaining water, and cook until it forms a soft dough. Dough leaves the pan when it is cooked. You also add oil while cooking, but optional.
  • When the dough has cooled down, make round shaped balls or any shape that you like, and place them in the steamer.
  • Steam for about 15- 20 mins. if you using instant pot, place water in saute mode, when the water is steaming, cancel, place the basket inside, and turn on steam mode. Let it steam for 20-25 mins.
  • Serve hot along with gravy or chutney.


  • If the dough is dry, the pundi will turn out dry. Sprinkle water while cooking the dough.
  • Coconut adds moisture to pundi, so do not skimp on coconut.
  • Adding equal amount of idly rice along with dosa rice, gives you softer pundis. It can also be prepared using Matta rice.