Pundi Gatti Recipe | Rice Dumpling | Mangalorean Breakfast Recipes By Preetha | Monsoon Recipe | India Food Network

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 / Rice Ball by Preetha Srinivasan in Dakshin Curry only on India Food Network. This Monsoon serves your loved ones with this delicious South Indian Breakfast and let us know how it was in comments below.

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Ingredients

2 cups Idli Rice
2 tsp Channa Dal
1 tsp Urad Dal
1/3 tsp Fenugreek Seeds
Dried Red Chillies
1 Spring Curry Leaves
1 1/2 tbsp Sesame Seed Oil
1 tsp Mustard Seeds
1 cup Coconut
Salt To Taste
Water

Method:

1. Soak idli rice or kolam rice for about 4-5 hours.
2. Grind the idli rice in a mixer.
3. Once it is done add a cup of coconut to the mixer containing the rice.
4. Grind it again, keep mixing it with a spoon and add some salt to taste.
5. Pour the water of the soaked idli rice in the mixer.
6. The batter is ready and take it out in a big bowl.
7. To get the remaining contents out of the mixer, add water to it, give few swirls to it and add it to the bowl.
8. The final batter should look little thin as the texture is concerned.
9. To make a tempering, in a pan, add some oil, mustard seeds and let it crackle.
10. Once it starts to crackle, switch off the gas and add chana dal, urad dal along with dried red chillies.
11. Put some fenugreek seeds, curry leaves and saute it for a while.
12. Mix the batter and pour it in the pan containing the tempering.
13. Cook it till it gets turned into a dough form in terms of texture and consistency.
14. Switch off the gas and cool it down for some time.
15. Then apply some water to the palms and fingers.
16. Take chunks of the dough and form shapes out of them.
17. Put them in a steamer.that was kept on gas with boiling water in it.
18. Add the dumplings in the steamer and steam them for 10-15 minutes.
19. Serve them with chutneys/dip.