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For all the food enthusiasts, Mangalorean cuisine presents a variety of dishes and options that can make your food experience worth remembering. Although you must be wondering, if Mangalore is a representative of Karnataka, it's actually not. For a delightful coastal breakfast, one such dish hailing straight from Mangalore is a perfect match for wholesome meals.
Pundi is a rice cake-based dumpling that is steamed to perfection and later served with kori Gassi to kickstart the day on a power-packed note. Well, nothing can beat the goodness of steamed breakfast dishes and this promising dish can transport you to the region.
The delicacy is usually prepared using boiled white or brown rice or Kucchalakki red rice. These soft steamed dumplings are healthy and taste heavenly when crumbled and eaten with kori Gassi. The preparation requires patience and minimal ingredients that is super easy and worth the effort.
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This popular breakfast dish is prepared in almost every other Mangalorean household for a delightful meal. There are some points that you must keep in mind while preparing the pundi like adding the oil to the pan while transferring the dough, refraining from grinding the rice into a fine paste and using a steamer for a perfect meal.
Pundi recipe
Prepared with a blend of simple ingredients, follow these simple recipes and enjoy!
Ingredients
- 2 cups Mangalorean boiled rice
- ¾ cup water
- 3 tbsp grated coconut
- 2 tsp oil
- Salt to taste
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Method
- Start by rinsing and soaking the rice for about 8 hours or overnight. Drain the water and transfer the rice into the blender along with salt and water. Grind the mixture into a thick coarse pasty dough. Ensure that the texture looks like rava.
- Stir the coconut and blitz into a smooth paste. Keep it aside and grease the thick-bottomed pan with some coconut oil. Transfer the dough paste into it and add some water into the blender. Clean the remaining dough and pour the leftovers into the pan.
- Cook the mixture on a medium flame and keep stirring until the moisture evaporates. Cook the dough until it comes together and you are able to make balls out of it. Once cooked completely, allow it to come to room temperature and prepare lime-sized balls with it.
- Next, arrange the dumplings in a steamer and make sure to grease the plate with oil or ghee. Cover the balls and steam for about 30 minutes or until the dumplings are ready to be served. Serve hot with kori Gassi and chutney of your choice and enjoy!