Pundi (Rice dumplings)

Rice dumplings, or Pundi are steamed dumplings from Mangalore. They are usually served with Kori Gassi (Chicken curry).

Prep Time 20

Cook Time 20

Soaking time 4

Total Time 4 40

Servings -19 Pundis

Calories 34kcal

Author Anushree Shetty

Equipment

Steamer (Bamboo or idli steamer)

Ingredients

1 -½ cups white or red boiled rice ukda chawal (soaked for 3-4 hours or overnight)
¼ cup grated coconut
1 tablespoon ghee
salt to taste

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Instructions

Wash and soak the rice in the water for 3 to 4 hours overnight.
Grind the rice to a fine paste using water sparingly. Add coconut and salt and run the mixer until the coconut is well blended. ( Depending on the grinder you use, you may need more or less water. Use as much as you need to get the job done but less the better. If the batter is thin, you will have to spend some more time in step 3, that's all)
Transfer the mixture to a non-stick pin smeared with ghee and cook it over a medium flame, stirring continuously till the batter is solid enough to be rolled into balls.
Pinch out lemon sized balls of the dough and roll into a ball and slightly flatten it as shown in the picture below. Continue till all the dough is used up.
Transfer them into the vessel of your choice and steam them (see notes) for 15-20 minutes until cooked.
Check for doneness by inserting a toothpick and if it comes out clean, the Pundis are ready!

Notes

Notes on using a bamboo steamer

You don't need a bamboo steamer for this; your idli vessel or any steamer you already own works just as well. I used a bamboo one simply because it's what I had lying around, and here's how I went about it.

Place the Pundis directly in the bamboo trays and cover with a lid. If you're using a plate or bowl inside the steamer instead, leave at least an inch of space on all sides so steam can move freely, and make sure the lid doesn't touch the food. I lined mine with a clean kitchen towel to keep things from sticking.

Set the steamer over a wok or wide pan with just enough water to reach the bottom rim of the tray — not so much that it bubbles up into the food. Steam over medium-high heat for 15 to 20 minutes, checking the water level once or twice and topping up with boiling water if it's running low. Don't let the pan boil dry.

Once they're done, turn off the heat and let the steamer sit for a few minutes before opening it. Open the lid away from your face and let the steam clear for a moment. If you used a kitchen towel, transfer the Pundis to a plate right away, they'll start sticking to the towel the longer they sit.

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