Pundi is a soft rice dumpling that is steamed and served with sambar and/or coconut chutney. It is a very popular recipe from Udupi and Mangalore towns of Karnataka state.
Pundi is very easy to make. It is also a super healthy recipe with just a teaspoon oil, idli rava, water, and tempering.
When I initially thought of making this, two questions came in my mind – Will this taste like Upma Dumplings? Or Will it taste like Idli with tempering? No! it does not taste like any from this. Pundi tastes very different from Idli & Upma.
This was because when I saw the recipe on a random Instagram Post, the ingredients did sound like I was making Upma and then Steaming it again. (Just North Indian Things 😛😂 )
RECIPE OF PUNDI
- Mustard Seeds
- 2 cup water
- 1 cup shredded coconut
- 1 cup idli rava
- In a bowl, soak idli rava with ½ cup warm water for 15 minutes.
- In a Deep Pan, Add oil, mustard seeds. Once mustard seeds crackle, add water and allow to boil.
- Add salt, coconut and boil for another 1 minute.
- Lower the flame. Now add idli rava and stir well. Close the lid and let it cook on low flame for 2-3 minutes. (Make sure it doesn’t stick to the bottom.)
- Keep stirring occasionally till the water is completely absorbed. Turn off the flame.
- Allow it to cool down for 5 minutes. Touch and check if its cold enough to touch.
- Apply oil on your palm and make balls or any shape you like. (Traditional shape is as shown in picture above)
- Steam it for 12-15 minutes.
Serve with Spicy Red Coconut Chutney & Sambar.
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