Pundi is an authentic Mangalorean breakfast dish that is usually served with Kori Ghasi, chutney or any other gravy, could be veg or non-veg. There are variety of gravies that pundi can be paired with. However today I am sharing my personal favorite….. Pundi with Kori Ghasi!

Mangalorean Pundi is generally prepared using boiled rice/brown rice/kucchalakki. It is soft steamed rice dumplings which are very healthy and is heavenly when crumbled and eaten with Kori Ghasi.

This is normally our Sunday Special coz the entire week goes by in a rush with each one having meals at their own time so, we all look forward to that one Sunday afternoon meal where we all sit together.

Making the Mangalorean Pundi is definitely a little time consuming, however it is made with minimal ingredients, its super easy and worth the effort. This is one dish that is frequently made in all the Mangalorean households including mine. Even though its typically a breakfast dish it can be made for lunch or dinner aswell.

Things to keep in mind when making Pundi:

Do not grind the rice grains into a fine paste as the pundi may turn out to be hard.
Don’t worry if you happened to add more water when grinding. The water will any ways evaporate when cooking the dough on the pan.
Make sure to add some oil on the pan before transferring the dough.
You can use a steamer or a pressure cooker, just make sure to add enough water as it has to steam for 30 minutes. You can also use the idly stand to steam them.
Make sure the coconut is not flaky, if so, just pulse it in the blender once to grate it.

More Mangalorean Recipes:

Kori Rotti – Authentic Mangalorean Style

Maanji Ghasi/White Pomfret Bunt Style Fish Curry/Manglorean Fish Curry

Do give this authentic dish a try and trust me you will not regret it!!!

Watch the video:

Mangalorean Pundi (Steamed Rice Dumplings)

Recipe by TinaCourse: BreakfastCuisine: Mangalorean, Indian

Soaking time

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Cooking Time

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Pundi

Pundi is an authentic Mangalorean breakfast dish that is usually served with Kori Ghasi, chutney or any other gravy, could be veg or non-veg.

Ingredients

2 cups Mangalorean boiled rice
3 tbsp grated coconut
1/2 – 3/4th cup water (depends on the rice)
2 tsp oil
Salt to taste

Directions

Wash the rice really well and soak it for 8hrs or overnight.
Drain the water and transfer the rice into the blender along with salt and ½ cup of water.
Grind this into a thick coarse pasty dough. Basically the texture will feel like rava.
Then add the coconut and blitz it just one more time and keep aside.
Grease a thick bottom pan with some coconut oil and transfer the dough paste into it. Add some water into the blender and clean up the remaining dough and pour it into the pan.
Cook this mixture on medium flame and keep mixing till the moisture evaporates. Cook till the dough comes together and you are able to make balls out of it.
Once done remove from heat and when the mixture is still warm just wet your hands and make lime sized balls and keep aside.
Then arrange these dumplings in a steamer, make sure to grease the plate with oil.
Cover and steam for 30minutes on medium heat.
After 30 minutes the dumplings are ready to serve. Serve it hot with your choice of gravy or chutney.

Notes

Pundi is best reheated by steaming them again for about 5-10 minutes. You can however reheat in the microwave as well.
The amount of water depends on the quality of rice that is being used. Even if you happen to use more water when grinding it was get evaporated when cooking the mixture.
Make sure to grind into a coarse paste if not the pundi tends to get hard after steaming.
Adding coconut enhanced the taste and also makes the pundi soft. However, you can skip it if you don’t like.
Make sure the coconut is not flaky, if so, just pulse it in the blender once to grate it.
If the dough tends to get dry as you making the balls just sprinkle some water. This will make it easier to roll into balls.

Mangalorean Pundi (Steamed Rice Dumplings)