Pundi Gatti

Method

1. 1

   Make rice flour dough: Mix 2 cups rice flour with salt. Pour 2 cups boiling water over it gradually while stirring. Mix well and when cool enough to handle knead into a smooth soft dough.

2. 2

   Add seasoning: Knead 1 tsp cumin seeds, 2 green chillies (finely chopped) and 2 tbsp fresh grated coconut into the dough.

3. 3

   Shape pundi gatti: Wet your hands. Take a golf-ball sized portion of dough. Roll into a smooth ball between your palms. Press gently to flatten slightly.

4. 4

   Make a dimple: Press your thumb into the centre of each ball to make a small depression — this helps the pundi gatti cook evenly.

5. 5

   Prepare steamer: Fill steamer with water and bring to a strong rolling boil.

6. 6

   Grease plates: Grease idli plates or a flat plate with coconut oil.

7. 7

   Arrange: Place shaped pundi gatti on greased plates leaving space between each.

8. 8

   Steam: Place in steamer. Cover tightly and steam for 10-12 minutes.

9. 9

   Check doneness: The pundi gatti should look slightly translucent and feel firm when touched.

10. 10

    Serve: Pundi gatti is a coastal Karnataka (Tulu Nadu) steamed rice dumpling. Serve with chicken curry, fish curry or coconut chutney.