Pundi
Steamed rice dumplings — rice soaked overnight, drained, and ground into a coarse, slightly textured batter with water, seasoned with salt, then spooned into small moulds or patted by hand into round dumplings and steamed until set. Pundi are the Saraswat equivalent of idli — plainer, coarser in texture, and more filling; eaten for breakfast or as a light meal with coconut chutney, dal, or the previous night's fish curry. The name means 'round' in Konkani; making pundi requires no fermentation, just overnight soaking, making it faster to prepare than idli. A daily breakfast preparation across Saraswat, Havyaka Brahmin, and Tulu-speaking communities of coastal Karnataka and Goa.
Cuisines
Best for
Recipe
Ingredients
|
1 cup | Rice , raw |
|
2 cups | Water |
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1 cup | Coconut , freshly grated |
|
1 teaspoon | Salt |
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1 tablespoon | Coconut oil |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Urad dal |
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1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
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5-6 | Curry Leaf |
Instructions
- 1 Wash the raw rice thoroughly and drain the water.
- 2 Coarsely grind the rice in a blender without adding water.
- 3 In a deep pan, bring 2 cups of water to a boil and add salt.
- 4 Add the ground rice to the boiling water, stirring continuously to avoid lumps.
- 5 Cook on a low flame until the mixture thickens and leaves the sides of the pan.
- 6 Remove from heat and let it cool slightly.
- 7 Add the freshly grated coconut to the rice mixture and mix well.
- 8 Grease your palms with coconut oil and shape the mixture into small balls.
- 9 Steam the rice balls in a steamer for about 20 minutes until cooked.
- 10 In a small pan, heat coconut oil and add mustard seeds.
- 11 Once the mustard seeds splutter, add urad dal, cumin seeds, asafoetida, and curry leaves.
- 12 Pour this tempering over the steamed rice balls before serving.
Tips
For a more authentic flavor, use freshly grated coconut and serve with coconut chutney.