🇮🇳 Indian Vegetarian

Pundi

Name: Pundi
Prep time: 13 min
Cook time: 20 min
Total time: 33 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 1 tbsp, minced Ginger; 2, slit Green Chili; 1/4 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Mustard Seeds; 2 sprigs Curry Leaves; 1/2 Lemon; 1 cup Rice Flour; 1 cup Grated Coconut

🇮🇳 Indian

Mangalore rice dumplings, steamed balls of breakfast nostalgia. Breakfast engineering: maximum comfort, minimum fuss. Plate with a wedge of lemon and extra fried curry leaves.

Prep 13 min Cook 20 min Serves 3 Easy

Ingredients

Saltto taste
Onion1, finely chopped
Ginger1 tbsp, minced
Green Chili2, slit
Turmeric Powder1/4 tsp
Vegetable Oil2 tbsp
Mustard Seeds1 tsp
Curry Leaves2 sprigs
Lemon1/2
Rice Flour1 cup
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Toast the rice flour in a dry pan until it smells like toast — this is what keeps the final dish fluffy, not gluey.
2
Splutter mustard seeds, tip in the curry leaves and chilies, and let the oil get fragrant.
3
Cook the onions with a pinch of salt till sweet and glassy, then add ginger and the spices.
4
Add the grated coconut, saute a minute, then fold in the prepared rice flour with salt and a splash of water.
5
Steam briefly covered, then cut through the mixture and fluff; squeeze lemon over and shower with cilantro and coconut.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Video: pundi recipe | rice balls or rice dumplings - healthy breakfast | ಪುಂಡಿ ರೆಸಿಪಿ | mangalorean pundi · on YouTube