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Pundi Gatti

Pundi Gatti is synonymous to Udupi, Karnataka. It makes for a hearty breakfast or snack and is served with a generous portion of a delicious coconut chutney(will post that recipe soon). The key to perfecting this steamed rice dumpling dish is getting your proportions right, and making the dough while the prepared mixture is lukewarm. For those asking, it's the "Mutli" without the dent in it :)


Here's what you'll need:

For the Batter

  • 1/2 cup Idly Rice

  • 1/2 cup Sona Masoori rice

  • 1 cup grated Coconut

  • 1 cup water for blending

  • Salt to taste

For Tempering

  • 1/2 tsp Mustard seeds

  • 1/2 tsp Urad dal

  • 2 tsp Coconut oil or Sunflower oil

  • A handful of Curry leaves

Utensils:

A large wok

A Rice steamer


Directions: 

Prepare the batter - Mix and wash the Idly + Sona Masoori rice several times with water

- Soak for about 4 hours or even overnight - Drain the soaked rice thoroughly. Ensure that there isn't any water.

- Blend this rice with grated coconut and 1 cup water and grind to a coarse texture.

- Now pour this ground mixture into a large wok

- Add add salt into it and set aside.


Tempering - Take a small pan for tempering and heat it on a low flame.

- Add 2 tsps oil

- Once hot, add mustard seeds and let it splutter.

- Add urad dal and curry leaves and sauté till dal turns slightly brown.


Making Pundi Gatti

- Remember the rice mixture in the wok? Put that to heat on a low flame.

- Add the tempered mix to it and stir well constantly till the rice mixture cooks.

- Keep at it till the mixture has a dough-like texture. - Switch off the gas and keep the wok aside

- Cover with a lid and let it rest for 3 minutes.

- Take some water in a bowl. Wet your hands(because the dough is lukewarm. Don't burn your fingers and palms)

- Make medium-sized round balls from the warm dough. - Take the rice steamer and grease it with little oil.

- Like any steamer, add water to the base and bring it to a rolling boil.

- Place the the rice balls on the steamer and cover with a lid.

- Steam on medium flame for about 20 minutes.

- Insert a toothpick and see if it comes out clean - an indication that it is cooked. Else give it another 5 minutes.

- Serve hot with some delicious coconut chutney and gobble them all up.


You are welcome!

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I record, capture, travel, bake and write for a living. An advertising-marketing consultant by profession. A travel junkie and foodie by passion.   

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