Pundi Gatti
Pundi Gatti is a rustic South Indian rice dumpling dish made with a lightly spiced rice mixture, shaped into soft balls and steamed until tender. It is simple, filling, and especially good with coconut chutney or a mild curry.
For 8 servings
- prep · ~20 min
Soak and grind the rice.
1.Wash the rice well until the water runs mostly clear.2.Soak the rice in water for 20 minutes, then drain it fully.3.Grind the drained rice to a slightly coarse paste with a little of the measured water.TIPKeep the rice paste slightly coarse for the best traditional texture. - temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and chana dal, then cook until lightly golden.4.Add curry leaves, green chili, and ginger, and cook for 30 seconds. - boil · ~8 min
Cook the rice mixture.
1.Pour in the remaining measured water and bring it to a gentle boil.2.Add salt and grated coconut and mix well.3.Lower the heat and add the ground rice paste gradually, stirring continuously to avoid lumps.4.Cook until the mixture thickens and comes together as a soft dough.TIPStir steadily while adding the rice paste so the mixture cooks evenly and stays smooth. - rest · ~5 min
Cool the mixture slightly.
Take the pan off the heat and let the mixture cool just enough to handle comfortably. It should still be warm when shaped.
- assemble · ~5 min
Shape the dumplings.
1.Grease your palms lightly with a few drops of oil if needed.2.Divide the warm mixture into 8 equal portions.3.Shape each portion into a smooth oval or round dumpling. - steam · ~12 min
Steam the Pundi Gatti.
Arrange the shaped dumplings in a steamer without crowding. Steam for 10 to 12 minutes until firm and cooked through.
TIPLeave a little space between the dumplings so the steam can circulate properly. - serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the soaked rice slightly coarse, not silky smooth, so the dumplings keep their rustic bite.
- 2Add the rice paste in a thin stream while stirring constantly to prevent lumps in the cooked dough.
- 3Cook the mixture until it leaves the sides of the pan; that is the cue it is ready to shape.
- 4Shape the dumplings while the mixture is still warm, since it firms up and can crack as it cools.
- 5Lightly oil your palms before shaping to get smooth pundi gatti without sticking.
- 6Do not overcrowd the steamer; a little space around each dumpling helps them cook evenly.
- 7Leftovers reheat best by steaming for a few minutes rather than microwaving, which can dry them out.
Adapt it for your goals.
Milder
Reduce the green chili for a gentler version that pairs especially well with spicy chutney or sambar.
jaggery sweetJaggery-sweet
Skip the chili, ginger, and tempering, then sweeten the rice-coconut mixture lightly with jaggery for a festive sweet-style pundi.
more coconutMore-coconut
Increase the grated coconut slightly if you want a softer, richer dumpling with a more pronounced coastal flavor.
mini pundiMini-pundi
Shape into smaller bite-size dumplings for quicker steaming and easier serving as a breakfast or tiffin item.
Why this is on our healthy list.
Steamed, Not Fried
Because the dumplings are steamed after shaping, the dish stays lighter while still feeling filling and satisfying.
Gentle Energy From Rice
Rice provides easy-to-digest carbohydrates, making Pundi Gatti a comforting breakfast or light meal option.
Includes Coconut and Spices
Fresh coconut adds richness and fiber, while ginger, curry leaves, and green chili contribute aroma and plant compounds.
Frequently asked questions
The rice may have been ground too fine or the dough may have been cooked too long before shaping. Keep the paste slightly coarse and stop cooking once it forms a soft dough.
