
Loading...

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.
For 4 servings
Cook Chickpeas & Prepare Pundi Dough (25 minutes)
Shape & Steam Pundi (25 minutes)
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.

A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 80 minutes to prepare and yields 4 servings. At 572.1 calories per serving with 11.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Prepare the Gasi Masala (10 minutes)
Cook the Gasi (Curry) (15 minutes)
Combine and Serve (5 minutes)
Use brown chickpeas (kala chana) instead of white ones for a nuttier flavor and firmer texture. You may need to adjust the pressure cooking time.
Add a 1-inch piece of ginger while grinding the masala paste for a sharper, more pungent flavor profile.
To make this dish Jain-friendly, omit the onion and garlic. You can add a pinch of asafoetida (hing) to the tempering for flavor.
For a simpler meal, you can serve the steamed pundi plain with a side of coconut chutney instead of making the gasi.
Chickpeas provide a substantial amount of protein, essential for muscle repair, growth, and overall body function, making this a great meal for vegetarians and vegans.
The combination of chickpeas and rice rava offers a good dose of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut is a key ingredient, providing medium-chain triglycerides (MCTs) that are easily digested and can serve as a quick source of energy for the body and brain.
Idli Rava is coarsely ground parboiled rice, specifically made for dishes like idli and pundi. Regular semolina (sooji) is made from wheat and will result in a different texture and taste. It is not recommended as a substitute for this recipe.
Hard pundi can result from a few things: an incorrect water-to-rava ratio (too little water), over-kneading the dough, or over-steaming. Ensure you use the specified 1:2 ratio of rava to water and steam until just firm.
Yes, Pundi Gasi is a balanced and wholesome meal. It provides carbohydrates from rice, plant-based protein and fiber from chickpeas, and healthy fats from coconut. It's a nutritious, home-cooked dish.
One serving of Pundi Gasi (approximately 4 pundi with curry) contains around 450-500 calories, depending on the amount of coconut oil and coconut used. It's a substantial meal.
Yes. You can prepare the steamed pundi and the gasi separately and store them in the refrigerator for up to 2 days. When ready to serve, gently reheat the gasi and add the pundi, simmering for a few minutes before serving.