Pundi Gasi
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)
- Drain the soaked chickpeas. In a pressure cooker, combine chickpeas, 2 cups of water, and 0.5 tsp of salt. Cook for 4-5 whistles or until tender (about 15-20 minutes). Do not discard the cooking water.
- While chickpeas cook, prepare the pundi dough. In a heavy-bottomed pan, heat 1 tbsp coconut oil. Add 0.5 tsp mustard seeds and let them splutter. Add 1 tsp urad dal and sauté until golden.
- Pour in 3 cups of water, add 0.5 cup grated coconut and 0.75 tsp salt. Bring to a rolling boil.
- Lower the heat and gradually add 1.5 cups of idli rava, stirring continuously to prevent lumps. Cook for 4-5 minutes until the mixture thickens into a single mass, pulling away from the sides of the pan.
- Turn off the heat, cover, and let the dough rest for 10 minutes to steam further.
Shape & Steam Pundi (25 minutes)
- Once the dough is cool enough to handle, transfer it to a plate. Grease your palms with oil and knead for 2-3 minutes until smooth.
- Divide the dough into 16-20 equal portions. Roll each portion into a smooth, crack-free ball (pundi).
- Arrange the pundi on a greased steamer plate or idli stand, leaving some space between them.
- Steam on medium heat for 15-18 minutes. The pundi are cooked when they feel firm, non-sticky, and a toothpick inserted comes out clean. Set aside.
Prepare the Gasi Masala (10 minutes)
- In a dry pan over low heat, roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chillies for 2-3 minutes until fragrant. Be careful not to burn them.
- Allow the roasted spices to cool completely.
- In a blender, combine the cooled spices, 1 cup of grated coconut, 1 tsp tamarind paste, and 0.5 tsp turmeric powder. Add about 0.5 cup of water and grind to a very smooth paste, adding a little more water if needed.
Cook the Gasi (Curry) (15 minutes)
- In a large pot or kadai, heat the remaining 2 tbsp of coconut oil. Add 1 tsp of mustard seeds and let them pop.
- Add the curry leaves and crushed garlic. Sauté for 30 seconds until aromatic.
- Add the finely chopped onion and cook for 4-5 minutes until soft and translucent.
- Add the ground masala paste and sauté on medium-low heat for 5-7 minutes, until the raw aroma disappears and oil begins to separate at the edges.
- Add the cooked chickpeas along with their cooking water. Pour in another 1 to 1.5 cups of water to achieve your desired gravy consistency. Add 1.5 tsp salt and 1 tsp jaggery (if using).
- Bring the curry to a boil, then reduce the heat and simmer for 8-10 minutes to allow the flavors to meld.
Combine and Serve (5 minutes)
- Gently slide the steamed pundi into the simmering gasi.
- Allow them to simmer together for 2-3 minutes, so they absorb the curry's flavors. Avoid vigorous stirring to prevent them from breaking.
- Turn off the heat and let the Pundi Gasi rest for at least 10 minutes before serving. This helps thicken the gravy and deepen the flavor.
- Serve hot as a wholesome one-pot meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Continuously stir the idli rava while adding it to boiling water to guarantee a lump-free dough.
- 2Grease your hands with oil or ghee when shaping the pundi to prevent the dough from sticking.
- 3Roast spices on a low flame until just aromatic. Over-roasting can make the curry bitter.
- 4The gasi thickens as it cools. Adjust the water to keep it slightly thinner than your desired final consistency.
- 5For the most authentic flavor, use coconut oil for all tempering and cooking.
- 6If you prefer firmer pundi, serve them in a bowl and pour the hot gasi over them just before eating.
Adapt it for your goals.
Ingredient Substitution
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.
FlavorFlavor
Add a 1-inch piece of ginger while grinding the masala paste for a sharper, more pungent flavor profile.
DietaryDietary
To make this dish Jain-friendly, omit the onion and garlic. You can add a pinch of asafoetida (hing) to the tempering for flavor.
Serving SuggestionServing Suggestion
For a simpler meal, you can serve the steamed pundi plain with a side of coconut chutney instead of making the gasi.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
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.
Source of Healthy Fats
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.
Frequently asked questions
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.