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Soft, savory steamed rice dumplings from Mangalorean cuisine. Made with broken rice and coconut, seasoned with a classic South Indian tempering, they are a wholesome breakfast or snack.
For 4 servings
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.
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.
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.
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.
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.
Soft, savory steamed rice dumplings from Mangalorean cuisine. Made with broken rice and coconut, seasoned with a classic South Indian tempering, they are a wholesome breakfast or snack.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 371.05 calories per serving with 5.88g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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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.
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.
Add 1/2 cup of finely chopped vegetables like carrots, green beans, and peas to the tempering before adding water for a more nutritious version.
Incorporate 1 teaspoon of sambar powder or bisi bele bath powder into the tempering for a spicier and more aromatic flavor profile.
For a different texture, add 2 tablespoons of soaked and coarsely ground urad dal along with the coconut.
Made from rice rava, Pundi Gatti is rich in complex carbohydrates that provide a steady release of energy, making it an ideal choice for breakfast to kickstart your day.
This dish is prepared by steaming, a cooking method that requires minimal oil. This makes it a light, low-fat option that is gentle on the digestive system compared to fried snacks.
The tempering includes ingredients like hing (asafoetida) and curry leaves, which are well-known in Ayurveda for their digestive properties, helping to prevent bloating and gas.
This recipe is made from rice and is naturally gluten-free. It is also entirely plant-based, making it suitable for vegans and those with dairy or gluten sensitivities.
Pundi Gatti, or simply Pundi, is a traditional steamed rice dumpling from the Mangalorean and Udupi cuisines of Karnataka, India. It's made from idli rava (broken rice) and coconut, making it a popular and wholesome breakfast or snack.
Lumps form when the rava is added too quickly to the boiling water. To prevent this, lower the heat and add the rava in a slow, steady stream while stirring constantly. If lumps have already formed, try to break them up with the back of your spatula while the dough is still hot and pliable.
Yes, traditionally it was made with raw rice. You would need to soak 1 cup of short-grain raw rice (like Sona Masoori) for 4-5 hours, drain it, and grind it to a coarse, sand-like paste without adding much water. Then, follow the same process of cooking the paste into a dough.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The best way to reheat them is by steaming for 5-7 minutes, which restores their soft texture. Microwaving can make them chewy.
Yes, Pundi Gatti is considered a healthy dish. It is steamed, not fried, which keeps the fat content low. It provides carbohydrates for energy and is easily digestible. As with any food, portion control is important for a balanced diet.
A typical serving of 4 Pundi Gatti pieces contains approximately 340-380 calories. This can vary slightly based on the amount of coconut and oil used. It's a filling meal that provides sustained energy.
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