Marvai Pundi

1. 1
   prep · ~10 min

   Prepare the rice dough.

   Drain the soaked rice and grind to a smooth, thick paste with just enough water. Transfer to a heavy-bottomed pan and cook on low heat, stirring continuously, until it forms a soft, pliable dough that leaves the sides of the pan. Cool slightly and knead until smooth.

   TIPKeep stirring — the dough burns quickly if left unattended.
2. 2
   saute · ~7 min

   Sauté the masala filling.

   1.Heat coconut oil in a pan and add chopped shallots, green chili, and ginger.

   2.Sauté until shallots turn golden (4-5 min).

   3.Add crushed coriander seeds and turmeric powder. Stir for 30 seconds until fragrant.

   4.Remove from heat and mix in the grated coconut and half the salt.
3. 3
   prep · ~10 min

   Open and clean the clams.

   1.Scrub clam shells under running water and debeard them.

   2.Pry open the shells slightly using a knife and discard the empty top shell, keeping the clam intact on the half-shell.

   3.Sprinkle a pinch of salt on each clam meat.

   TIPUse fresh, live clams — discard any that don't close when tapped.
4. 4
   assemble · ~12 min

   Assemble the Marvai Pundi.

   Take a small lemon-sized ball of rice dough. Flatten it in your palm, place one clam on the half-shell in the center, spoon a little coconut masala on top of the clam, and gently wrap the dough around the clam, sealing it completely. Repeat for all clams.

   TIPKeep the dough thickness even — too thin and it cracks during steaming.
5. 5
   steam · ~15 min

   Steam the dumplings.

   Arrange the wrapped clams in a greased steamer basket. Steam over boiling water for 12-15 minutes until the rice dough is glossy and cooked through.

   TIPDon't overcrowd the steamer — leave space between each dumpling for even cooking.
6. 6
   garnish · ~1 min

   Drizzle with coconut oil and serve.

   Remove from steamer, arrange on a plate, and drizzle the remaining coconut oil over the hot dumplings. Serve immediately while steaming hot.

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