Pundi Gatti
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
7 steps. 30 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Cook the Dough: To the tempering, add the grated coconut and sauté for 1 minute
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
Step 6
- a.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.
- 7
Step 7
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is to add the rava to boiling water slowly while stirring continuously to avoid lumps.
- 2Do not overcook the dough on the stove. It should form a mass but will cook completely during the steaming process.
- 3Greasing your hands with oil is essential for shaping smooth, non-sticky dumplings.
- 4Ensure the dumplings are not overcrowded in the steamer, as this can lead to uneven cooking.
- 5Pundi Gatti tastes best when served fresh and hot. To reheat leftovers, steam them for 5-7 minutes.
- 6The consistency of the dough is key. If it's too dry, add a splash of hot water. If too sticky, cook for a minute longer.
Adapt it for your goals.
Vegetable Pundi
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.
Masala PundiMasala Pundi
Incorporate 1 teaspoon of sambar powder or bisi bele bath powder into the tempering for a spicier and more aromatic flavor profile.
Urad Dal PundiUrad Dal Pundi
For a different texture, add 2 tablespoons of soaked and coarsely ground urad dal along with the coconut.
Why this is on our healthy list.
Excellent Source of Energy
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.
Low in Fat
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.
Aids Digestion
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.
Naturally Gluten-Free & Vegan
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.
Frequently asked questions
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.