Pundi is an authentic Mangalorean dish.......its usually served with kori ghassi (chicken curry)
Pundi can also be made with white rice which is a quicker version, but authentic Mangalorean Pundi is made with brown rice. It is soft steamed rice balls which tastes best when crumbled and eaten with Kori Ghassi
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- 2 cups Brown Rice
- 1/2 cup coconut
- salt to taste
- Wash and soak brown rice in water for 4 hours.
- If using a grinder -Grind rice along with coconut and salt using very little water to form a thick and coarse pasty dough.
- If using mixer - grind using more water and grind to coarse dosa batter consistency ,then transfer to a thick bottom pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls.
- Wet your hand or apply little ghee, take around 3 tbsp of the dough and form balls, flatten a little and make a small hole in the middle of the pundi.
- Steam the pundi for 25 to 30 minutes.
- You will know the Pundi is ready when you touch the pundi with wet hands and it won't stick.
- Serve hot with Kori Ghassi
Note: Grind the rice to a coarse paste, this is important if you want the rice balls to hold shape.