Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy is a simple hearty breakfast dish that has coconut rice dumpling immersed in a flavorful onion coconut gravy.
The rice dumplings in other words called as “Pundi Gatti” is a dish that has its roots across malnad, udupi and Mangalorean regions. Preparing these dumpling are little time consuming but once done all you have to do is dip it in the onion gravy or as well eat it along with a dollop of ghee on top.
Serve the Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy as it is with a glass of Masala Chai Recipe - Indian Spiced Tea by the side for your morning breakfast.
If you are looking for more Indian Breakfast here are some:
Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy is a simple hearty breakfast dish that has coconut rice dumpling immersed in a flavorful onion coconut gravy.
The rice dumplings in other words called as “Pundi Gatti” is a dish that has its roots across malnad, udupi and Mangalorean regions. Preparing these dumpling are little time consuming but once done all you have to do is dip it in the onion gravy or as well eat it along with a dollop of ghee on top.
Serve the Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy as it is with a glass of Masala Chai Recipe - Indian Spiced Tea by the side for your morning breakfast.
If you are looking for more Indian Breakfast here are some:
To begin making the Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy we will make the pundi, wash the dosa rice and dry them completely.
Grind the rice in a mixer to a coarse mixture, add the grated coconut and blitz it one more time and keep it aside.
Heat a sauce pan with 1 cup water, add salt and leave it to boil. Add the ground rice mixture and start whisking continuously so that no lumps are formed.
Keep whisking till the mixture thickens and does not stick to the sides of the saucepan.
Once done turn off the heat and allow it to cool.
Meanwhile keep a vegetable steamer ready with enough water to steam the dumplings.
Make lemon sized balls from the cooked rice mixture and place them on the plate of the steamer. Steam the dumplings for about 20 minutes.
We will move ahead to make the curry, heat a small skillet with a teaspoon of oil. Add coriander seeds, fenugreek seeds and roast them for 10 seconds. Later add the dry red chillies, cumin seeds, urad dal and roast them well too for another 10 seconds.
Take these roasted spices and grind it along with coconut in a mixer grinder to a fine paste. Add little water to grind it smoothly.
Heat a kadai with oil, add the mustard seeds and splutter for few seconds and add the curry leaves and hing. Once that crackles add the chopped onions and garlic and saute till the onions becomes translucent.
Add turmeric powder, the ground paste, tamarind water and give it a stir. Check for salt. You can add 1 more cup of water and allow it to boil.
Once the dumplings are steamed, transfer them to a serving plate, pour a ladle of the gravy on the steamed dumplings, garnish with coriander leaves and serve.
Serve the Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy as it is with a glass of Masala Chai Recipe - Indian Spiced Tea by the side for your morning breakfast.
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