Pundi Gatti with Meen Gassi

Instructions

1. 1

   Prepare the Rice Rava: Wash the idli rava in a fine-mesh sieve under running water until the water runs clear. Drain thoroughly and let it soak in just enough water to cover it for 30 minutes. After soaking, drain any remaining excess water completely.

2. 2

   Prepare the Tempering: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.

3. 3

   Cook the Dough: To the tempering, add the grated coconut and sauté for 1 minute. Pour in 3 cups of water and add the salt. Bring the mixture to a rolling boil. Reduce the heat to low and begin adding the soaked, drained idli rava slowly, stirring continuously and vigorously with a spatula to prevent any lumps from forming. This is the most crucial step.

4. 4

   Thicken the Dough: Continue cooking on low heat, stirring constantly, for about 5-7 minutes. The mixture will thicken and absorb all the water, eventually coming together as a single, non-sticky dough ball that pulls away from the sides of the pan. Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes to cook further in the residual steam.

5. 5

   Shape the Dumplings: Transfer the warm dough to a large plate and let it cool just enough to be handled. Grease your palms with a little oil. Take a lime-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball. You can make a small indent in the center with your thumb, which is a traditional way of shaping. Repeat until all the dough is used, making about 16 dumplings.

6. 6

   Steam the Pundi Gatti: Arrange the shaped dumplings on a greased steamer plate or idli stand, ensuring they have space between them for even cooking. Place the plate inside a steamer or pressure cooker (without the whistle) that has 1-2 inches of boiling water at the bottom. Cover and steam on medium heat for 15-20 minutes. The pundi are cooked when they appear shiny and a toothpick inserted into the center comes out clean.

7. 7

   Rest and Serve: Turn off the heat and let the pundi gatti rest in the steamer for 5 minutes before opening the lid. This prevents them from becoming sticky. Carefully remove the dumplings and serve hot with coconut chutney, sambar, or a spicy tomato chutney.