Classic Karnataka — pundi gatti with steamed rice dumplings.
Ingredients
- steamed rice dumplings
- 2 tbsp coconut or groundnut oil
- Spices as required
- Salt to taste
- Fresh coriander to garnish
Method
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.
Add seasoning: Knead 1 tsp cumin seeds, 2 green chillies (finely chopped) and 2 tbsp fresh grated coconut into the dough.
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.
Make a dimple: Press your thumb into the centre of each ball to make a small depression — this helps the pundi gatti cook evenly.
Prepare steamer: Fill steamer with water and bring to a strong rolling boil.
Grease plates: Grease idli plates or a flat plate with coconut oil.
Arrange: Place shaped pundi gatti on greased plates leaving space between each.
Steam: Place in steamer. Cover tightly and steam for 10-12 minutes.
Check doneness: The pundi gatti should look slightly translucent and feel firm when touched.
Serve: Pundi gatti is a coastal Karnataka (Tulu Nadu) steamed rice dumpling. Serve with chicken curry, fish curry or coconut chutney.