Pundi Guli

Name: Pundi Guli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup rice (raw rice or sona masuri, soaked for 3 hours); 0.5 cup coconut (fresh, grated); 1.5 cup water (for grinding and cooking); 0.5 tsp salt; 2 tsp oil (coconut oil preferred); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 0.5 tsp urad dal; 1 pcs green chili (finely chopped); 8 pcs curry leaves; 1 pinch asafoetida; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

7/10

Soft, steamed rice balls with a delicate texture, popular in coastal Karnataka. These bite-sized dumplings are made from coarsely ground rice seasoned with coconut and a gentle tempering of mustard seeds and curry leaves, served warm with spicy chutney or sambar.

PREP

30m

COOK

20m

SERVES

1 KATORI

315 cal

SERVINGS

METHOD · 7 STEPS

prep
Wash and soak the rice.
Wash the rice thoroughly under running water until the water runs clear. Soak in fresh water for 3 hours. Drain well.
TIPSoaking softens the rice grains and helps grind to a coarse yet pliable texture.
prep
Grind the rice to a coarse paste.
Add the drained rice, grated coconut, and salt to a blender. Grind with about 1 cup of water to a slightly coarse paste — not as smooth as idli batter, a little graininess is desirable.
TIPAdd water sparingly — the dough should be thick enough to shape into balls without spreading.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a kadai over medium heat.
2.Add mustard seeds and let splutter (30 sec).
3.Add cumin seeds, urad dal, and asafoetida; sauté until dal turns golden (30 sec).
4.Add chopped green chili and curry leaves; let sizzle until fragrant (15 sec).
saute · ~7 min
Cook the rice paste with the tempering.
Pour the ground rice-coconut paste into the kadai with the tempering. Add the remaining 0.5 cup water. Stir continuously on low-medium heat until the mixture thickens and comes together as a soft dough, about 5 to 7 minutes. It should leave the sides of the pan.
TIPStir constantly — the rice paste can catch and burn at the bottom if left unattended.
prep · ~10 min
Shape the dough into small balls.
Let the dough cool just enough to handle. Grease your palms with a few drops of oil. Pinch small portions and roll into smooth, marble-sized or small lime-sized balls. Arrange them on a greased steamer plate without overcrowding.
TIPKeep the balls small — they will expand slightly during steaming. A gentle, oiled touch prevents cracking.
steam · ~15 min
Steam the pundi guli until cooked through.
Place the steamer over simmering water. Cover and steam the rice balls for 12 to 15 minutes until they turn glossy and firm to the touch. Remove from heat and let rest for 2 minutes.
TIPDo not overcook — over-steaming makes them hard. A toothpick inserted should come out clean.
garnish
Garnish with chopped coriander leaves and serve warm.
Transfer the steamed pundi guli to a serving dish. Sprinkle fresh coriander leaves on top. Serve warm with coconut chutney, spicy red chutney, or sambar.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the rice for a full 3 hours to ensure it grinds into a soft, pliable dough.
2
Grind the rice-coconut mixture coarsely — a little graininess gives pundi guli its characteristic texture.
3
Stir the rice paste continuously while cooking to prevent it from sticking and burning at the bottom.
4
Grease your palms with oil before shaping the balls to prevent sticking and keep the surface smooth.
5
Keep the balls small and uniform — they expand slightly during steaming and cook more evenly.
6
Test doneness with a toothpick: it should come out clean, and the balls should feel firm and glossy.
7
Let the steamed pundi guli rest for 2 minutes before serving to set their structure.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace half the rice with soaked and ground chana dal or moong dal to boost protein content while keeping the tender, dumpling-like texture.

vegan

Vegan

This recipe is already vegan since it uses no dairy, eggs, or animal products — just rice, coconut, and plant-based tempering.

low oil

Low-oil

Skip the tempering and simply mix the ground rice-coconut paste with salt and a pinch of asafoetida before cooking, reducing oil to just a teaspoon for greasing.

green chili free

Green chili-free

Omit the green chili for a milder version that still carries the aromatic punch of curry leaves and cumin — great for kids or sensitive palates.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Naturally Gluten-Free

Made entirely from rice, coconut, and lentils, pundi guli is a safe and satisfying option for those avoiding gluten.

✓

Good Source of Healthy Fats

Coconut provides medium-chain triglycerides (MCTs), which are easily metabolized for quick energy and support brain health.

✓

Rich in Plant-Based Fiber

The combination of rice and coconut offers dietary fiber that aids digestion and promotes a feeling of fullness.

✓

Low in Added Sugar

This savory dish contains no added sugar, making it a smart choice for maintaining stable blood sugar levels.

QUESTIONS?

Frequently asked questions

Over-steaming or using too much water in the dough can make the balls dense and hard. Steam for exactly 12–15 minutes and keep the dough thick enough to shape easily.