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.
Ingredients:
3 handfuls of brown rice/boiled rice/kuchhalakki
1 handful of fresh grated coconut/coconut flakes
2 tsp of coconut oil
salt to taste
How To Prepare?
- Wash and soak brown rice for at least 6-7 hours.
- Drain the the water and transfer the rice in to a mixer jar.
- Grind rice and coconut along with water into a paste. few points/tips here regarding the consistency of batter.....
batter .
ii) Rice and coconut should be broken into small rava/sooji/khus khus size.
iii)If you are using coconut flakes, first grind rice and then add coconut flakes
followed by only 2-3 runs so that coconut flakes will not get grind into a
smooth paste.
followed by only 2-3 runs so that coconut flakes will not get grind into a
smooth paste.
- Now, in a thick bottomed cooking vessel/ pan heat 1-2 tsp of coconut oil.
- Pour this batter and keep stirring it so that it will not get burnt at the bottom. Cook this batter in a low flame. If you see any lumps break it and mix it well.
- Batter thickens and when it forms a single lump, switch off the flame. It took around 10 mins for me to reach this stage.
- Now pinch out small portions and make balls out of it .( you can make round /oval shape any shape as you wish)
- Steam these balls in a pressure cooker or steamer for about 10-15 mins.
- Serve hot with coconut chutney or MTR chutney powder.
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