By Shreya Goswami
Pundi Gatti is a dish of steamed rice dumplings tempered with spices originating in the Tulu Nadu region of Karnataka. Easy to make and delicious, this nutritious dish should be on your breakfast platter every morning.
2 cups rice flour 4 cups water ¾ cup coconut, grated Salt, to taste For the tempering: 2 tbsp coconut oil 1 tsp mustard seeds 1 tsp chana dal ½ tsp urad dal ½ tsp cumin seeds 2 dry red chillies 2 sprig curry leaves
Heat the coconut oil in a wok. Add the mustard seeds, cumin seeds, chana dal, urad dal, dry red chillies and curry leaves.
Once the tempering stops spluttering, add the water. Let the water come to a boil, then add the rice flour, grated coconut and salt.
Mix well quickly and let the ingredients simmer for a few minutes. Once the water has evaporated, let the mix cool down.
Knead the rice flour dough a bit, then shape the entire dough into equal-shaped rice dumplings.
Place the dumplings in a steamer and steam for 10 minutes.
Serve the Pundi Gatti dumplings hot with coconut chutney and tomato chutney.