Pundi Gatti/Steamed Rice Dumplings
An authentic Mangalorean breakfast will always feature Pundi Gatti. Easy to prepare and tastes delicious with coconut chutney. On my recent visit to Mangalore, Lata my cousin's wife cooked some delectable Pundi Gattis! Normally rice is ground to a paste for this recipe or if the rice rava is being used there is a tedious time spent on cooking the same in water till a stiff dough is achieved. Lata's tip for the Gatti to be soft inside and saving cooking time, is to soak the rice rava in water for about 10 min, then squeeze dry or drain out the water and cook the same with ground coconut - cooking time needed is only 5 min! & steaming time 15 to 20 min. The gattis/dumplings were soft and tasted divine with onion and coconut red chutney.
Pundi Gatti/Steamed Rice Dumplings
An authentic Mangalorean breakfast will always feature Pundi Gatti. Easy to prepare and tastes delicious with coconut chutney. On my recent visit to Mangalore, Lata my cousin's wife cooked some delectable Pundi Gattis! Normally rice is ground to a paste for this recipe or if the rice rava is being used there is a tedious time spent on cooking the same in water till a stiff dough is achieved. Lata's tip for the Gatti to be soft inside and saving cooking time, is to soak the rice rava in water for about 10 min, then squeeze dry or drain out the water and cook the same with ground coconut - cooking time needed is only 5 min! & steaming time 15 to 20 min. The gattis/dumplings were soft and tasted divine with onion and coconut red chutney.
Open in Cookpad AppSteps
- 1
1\. Soak the rice rava for 10 to 15 min in water. Squeeze dry and set aside
- 2
Grind the grated coconut in 1 cup water to a rough consistency.
- 3
`them)`
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`6.Place the gattis in a idly steamer or in a pressure pan- in a oiled vessel(`
- 5
`3. Heat the oil in a thick bottom sauce pan on medium heat, add the mustard seeds and once they start to splutter add the red chilies.`
- 6
`4. Remove the pan from heat and add the rice rava(soaked and drained) and the ground coconut, salt to taste and place the saucepan on heat and cook on low heat for about 5 min or until the mixture starts to come away from the sides of the pan and the liquid has been absorbed. Remove from heat and allow it to cool for a couple of min. The mixture should now resemble a soft chapati dough.`
- 7
`5.Oil the palm of your hands, dip them in cold water and shape the dough into small balls/pundi gatti (should get about 18 to 20 of them)`
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`6. Heat an idly steamer or a pressure pan with with 1" of water in the bottom. If usung the pressure pan- place a steel ring inside and place an oiled flat bottom vessel(that sits inside the pressure pan) on the ring and place one layer of the Pundi Gattis/Dumplings in it, if the pan is small you can put another layer of the dumplings on top to create the second layer) and steam them on medium heat for 5 min and on low heat for 20 min.`
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Note: Do not use the weight if the pressure pan is being used.
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Serve with chutney, sambar or gashi/huli
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