Soft, steamed rice dumplings simmered in a wonderfully tangy and spicy coconut-based curry. This authentic dish from Mangalore is a true taste of coastal Karnataka's unique cuisine.
Prep30 min
Cook50 min
Soak480 min
Servings4
Serving size: 4 pundi(One serving contains 3 pundi and approximately 1 cup of gasi (curry).)
572cal
12gprotein
82gcarbs
Ingredients
1.5 cup Idli Rava (Also known as rice semolina)
1 cup Kabuli Chana (Dry, soaked overnight for at least 8 hours)
1.5 cup Fresh Grated Coconut (Divided: 0.5 cup for pundi dough, 1 cup for masala paste)
Homestyle Pundi Gasi - a truly soul-satisfying and energy-giving meal that feels like a warm hug!
This udupi dish is perfect for lunch. With 572.1 calories and 11.71g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
Black Peppercorns
5 pcs Dried Red Chillies (Use Byadagi or Kashmiri for good color and moderate heat)
1 pcs Onion (Medium-sized, finely chopped)
5 cloves Garlic (Lightly crushed)
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (Or a small marble-sized ball of tamarind soaked in warm water)
1 tsp Jaggery (Optional, to balance the flavors)
2.75 tsp Salt (Adjust to taste)
7 cup Water (For cooking chickpeas, pundi dough, and gravy)
Instructions
1
Cook Chickpeas & Prepare Pundi Dough (25 minutes)
Drain the soaked chickpeas. In a pressure cooker, combine chickpeas, 2 cups of water, and 0.5 tsp of salt. Cook for 4-5 whistles or until tender (about 15-20 minutes). Do not discard the cooking water.
While chickpeas cook, prepare the pundi dough. In a heavy-bottomed pan, heat 1 tbsp coconut oil. Add 0.5 tsp mustard seeds and let them splutter. Add 1 tsp urad dal and sauté until golden.
Pour in 3 cups of water, add 0.5 cup grated coconut and 0.75 tsp salt. Bring to a rolling boil.
Lower the heat and gradually add 1.5 cups of idli rava, stirring continuously to prevent lumps. Cook for 4-5 minutes until the mixture thickens into a single mass, pulling away from the sides of the pan.
Turn off the heat, cover, and let the dough rest for 10 minutes to steam further.
2
Shape & Steam Pundi (25 minutes)
Once the dough is cool enough to handle, transfer it to a plate. Grease your palms with oil and knead for 2-3 minutes until smooth.
Divide the dough into 16-20 equal portions. Roll each portion into a smooth, crack-free ball (pundi).
Arrange the pundi on a greased steamer plate or idli stand, leaving some space between them.
Steam on medium heat for 15-18 minutes. The pundi are cooked when they feel firm, non-sticky, and a toothpick inserted comes out clean. Set aside.
3
Prepare the Gasi Masala (10 minutes)
In a dry pan over low heat, roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chillies for 2-3 minutes until fragrant. Be careful not to burn them.
Allow the roasted spices to cool completely.
In a blender, combine the cooled spices, 1 cup of grated coconut, 1 tsp tamarind paste, and 0.5 tsp turmeric powder. Add about 0.5 cup of water and grind to a very smooth paste, adding a little more water if needed.
4
Cook the Gasi (Curry) (15 minutes)
In a large pot or kadai, heat the remaining 2 tbsp of coconut oil. Add 1 tsp of mustard seeds and let them pop.
Add the curry leaves and crushed garlic. Sauté for 30 seconds until aromatic.
Add the finely chopped onion and cook for 4-5 minutes until soft and translucent.
Add the ground masala paste and sauté on medium-low heat for 5-7 minutes, until the raw aroma disappears and oil begins to separate at the edges.
Add the cooked chickpeas along with their cooking water. Pour in another 1 to 1.5 cups of water to achieve your desired gravy consistency. Add 1.5 tsp salt and 1 tsp jaggery (if using).
Bring the curry to a boil, then reduce the heat and simmer for 8-10 minutes to allow the flavors to meld.
5
Combine and Serve (5 minutes)
Gently slide the steamed pundi into the simmering gasi.
Allow them to simmer together for 2-3 minutes, so they absorb the curry's flavors. Avoid vigorous stirring to prevent them from breaking.
Turn off the heat and let the Pundi Gasi rest for at least 10 minutes before serving. This helps thicken the gravy and deepen the flavor.