Marvai Pundi
A unique coastal Karnataka delicacy where succulent clams are steam-cooked inside soft rice dumplings. The clams release their briny juices into the rice shell, creating an explosion of sea-sweet flavor in every bite. Served with a drizzle of coconut oil, this traditional dish captures the essence of Mangalorean beachside cooking.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only live clams that close tightly when tapped; discard any that remain open.
- 2Grind the soaked rice to a very smooth, thick paste for a pliable, non-sticky dough.
- 3Cook the rice dough on low heat, stirring continuously, to prevent scorching and ensure a silky texture.
- 4Keep the dough wrapper evenly thick — thin spots will tear during steaming and leak the clam juices.
- 5Do not overcrowd the steamer basket; leave space between dumplings for even steam circulation.
- 6Drizzle warm coconut oil just before serving to amplify the coastal aroma and richness.
Adapt it for your goals.
Vegetarian
Replace clams with seasoned, crumbled paneer or a mix of finely chopped vegetables (carrot, cabbage, bell pepper) sautéed with the same masala. Ideal for those who avoid seafood but want the dumpling experience.
low oilLow-oil
Skip the final coconut oil drizzle and reduce the oil used to sauté the masala to just 1 teaspoon. A lighter version for those watching their fat intake.
spicySpicy
Add 1-2 extra green chilies or a pinch of red chili powder to the coconut masala. Great for heat lovers who want a fierier kick.
gluten freeGluten-free
This recipe is naturally gluten-free as it uses only rice, coconut, and seafood. Ensure all spice powders are certified gluten-free.
protein boostProtein-boost
Add a tablespoon of roasted chickpea flour (besan) to the coconut masala for extra protein and a nutty depth. Works well for those wanting a heartier filling.
Why this is on our healthy list.
Rich in Lean Protein
Clams provide high-quality, low-fat protein essential for muscle repair and satiety. A 100g serving offers about 14g of protein.
Good Source of Iron
Clams are one of the best natural sources of heme iron, which helps prevent anemia and supports oxygen transport in the blood.
Contains Healthy Fats
Coconut oil and fresh grated coconut supply medium-chain triglycerides (MCTs) that are easily metabolized for quick energy.
Naturally Gluten-Free
This dish uses only rice and coconut, making it suitable for those with celiac disease or gluten sensitivity.
Low in Calories
Steamed dumplings with a modest amount of coconut oil keep the calorie count moderate compared to fried snacks.
Frequently asked questions
Fresh live clams are strongly recommended for the best flavor and texture. Frozen clams often release too much water and become chewy, and they won't open properly during steaming.
