Pundi Recipe
Traditional rice dumplings - A mangalorean cuisine
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
- 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.