Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pundi gatti rice dumplings. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Pundi Gatti is rice dumpling which is a popular Mangalorean breakfast recipe which is made using Rice and Coconut Batter. Learn how to make Pundi Gatti. Preparing pundi gatti was always a hassle for me as it was not turning the way it should be.
Pundi Gatti Rice Dumplings is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Pundi Gatti Rice Dumplings is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pundi gatti rice dumplings using 10 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Pundi Gatti Rice Dumplings:
- Prepare 1 cup idli Rava (Rice Rava)
- Get 1/4 cup grated coconut
- Take 1 tsp Cooking oil
- Take 1 tsp Mustard seeds
- Get 1 tsp Chana Dal/Bengal gram
- Get 1 tsp Urad dal/blackgram(without skin)
- Prepare 1/4 tsp Asafoetida
- Prepare 2 cups Water
- Prepare 8-10 Curry leaves
- Prepare to taste Salt
These pundis or the rice dumplings are made. furthermore, some easy tips, suggestions and variations for a tasty mangalorean pundi recipe. firstly, if you prefer to make these dumplings using rice, you need to soak it and ground it to a coarse paste. in addition, once the rice is grounded you have to cook it over low flame stirring it continuously till it. Rice balls / rice dumpling or commonly known in its traditional form as pundi gatti, is one of the healthiest breakfast recipes. Basically, here rice is powdered coarsely, mixed with boiling water and seasoned with hot spices, formed into balls and finally steamed. Of course, the process is bit lengthy.
Steps to make Pundi Gatti Rice Dumplings:
- Place a pan on medium heat and add cooking oil to it.
- Once the oil is hot, add mustard seeds and let it splutter.
- Add urad daal, chana daal, Curry leaves and asafoetida to it and saute until daal changes it's colour.
- Add idli rava and roast on medium heat for 2-3 minutes.
- Add coconut and saute for a minute.
- Add water and salt and mix well. Cook for 4-5 minutes on medium heat and stir continuously.
- Once the mixture starts leaving and pan and comes together as a dough, switch off the heat and let it cool down a bit.
- When the mixture is warm enough to handle, make small balls and make a depression using your finger and keep it in a steamer plate/stand.
- Meanwhile keep the water for boiling in a steamer.
- Once the water gets good boil, place the prepared pundi plate in the steamer and cover it.
- Steam the pundi for 15 minutes. After 15 min, prik the pundi using a toothpick. If it comes out clean, switch off the heat.
- Let it rest in the steamer for 5-10 minutes.
- Take the pundi out from the steamer and serve with you choice of chutney.
Pundi gatti or unde kadubu is a very popular breakfast recipe across Malnad and Mangalore-Udupi region of Karnataka. Whereas this basale pundi is slighlty different. Here small rice dumplings are made and then they are soaked in onion sambar or gravy. Pundi or Pundi Gatti, usually a round shaped soft rice dumpling belonging to Mangalorean cuisine, native to Tulu Nadu region of India, prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Healthy rice rava kozhukattai which is also called as mangalorean pundi.
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