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Soft, savory steamed rice dumplings from Mangalore, seasoned with a classic South Indian tempering of mustard seeds and coconut. A wholesome and delicious breakfast or snack, best enjoyed with a side of coconut chutney.
Soak and Grind the Rice
Prepare the Tempering
Cook the Rice Dough
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Soft, savory steamed rice dumplings from Mangalore, seasoned with a classic South Indian tempering of mustard seeds and coconut. A wholesome and delicious breakfast or snack, best enjoyed with a side of coconut chutney.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 211.47 calories per serving with 2.64g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape the Dumplings
Steam the Pundi Guli
Serve
Add 1/4 cup of finely chopped vegetables like carrots, green beans, and peas to the tempering before adding water for a more nutritious version.
For a spicier kick, add 1/2 teaspoon of sambar powder or red chilli powder to the water along with the salt.
A sweet version can be made by creating a filling of grated coconut and jaggery, stuffing it inside the rice dough, and then steaming.
The complex carbohydrates from idli rice provide a steady and sustained release of energy, making this an excellent breakfast to keep you feeling full and active.
Fresh coconut is rich in medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and converted into energy by the body.
Made entirely from rice, this dish is naturally gluten-free. The steaming process makes it light, non-greasy, and easy on the digestive system.
One serving of Pundi Guli (about 4 pieces) contains approximately 400-420 calories. This is an estimate and can vary based on the exact ingredients and quantities used.
Yes, Pundi Guli is a relatively healthy dish. It is steamed, not fried, making it low in excess oil. It provides complex carbohydrates for sustained energy and healthy fats from coconut. It's a wholesome breakfast or snack option.
Yes, you can use coarse rice flour for a quicker version. Skip the soaking and grinding. Mix the rice flour with coconut, then add it to the boiling tempered water as per the instructions. The texture might be slightly different but still delicious.
This can happen for a few reasons: the rice was not soaked for long enough, the rice was ground too finely, or there wasn't enough water used when cooking the dough. Ensure the dough is soft and pliable before shaping.
Store leftover Pundi Guli in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5-7 minutes until they are soft and hot again. Avoid microwaving as it can make them chewy.
Pundi Guli pairs exceptionally well with traditional South Indian accompaniments like coconut chutney (kayi chutney), tomato-onion chutney, or a flavorful sambar.