RICE PUNDI from Mangalore

Contributed by Parul Shah

Ingredients:

• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• ¼ tsp methi / fenugreek seeds
• 2 dried red chilli, broken
• Few curry leaves
• 1 cup idli rava / rice rava
• ½ cup coconut, grated
• 1 tsp salt
• 3 cup water, boiling
  

PROCEDURE:

• Firstly, in a kadai heat 3 tsp oil and splutter 1 tsp mustard seeds, 1 tsp urad dal, ¼ tsp methi seeds, 2 dried red chilli and a few curry leaves.
• Now add 1 cup idli rava and roast on medium flame.
• Roast for 5 minutes or until the rava turns aromatic.
• add in ½ cup coconut, 1 tsp salt and give a mix.
• Further, add 3 cup boiling water, keeping the flame on medium.
• Stir continuously, making sure there are no lumps forming.
• Keep stirring until the mixture thickens and make sure there are no lumps forming.
• Cook until the mixture starts to separate the pan and holds shape. Cool the mixture slightly.
• Once the mixture is still warm, wet your hands and start preparing balls.
• Create a small hole by pressing gently with your thumb.
• Place the prepared pundi into the steamer. make sure to grease the plate of the steamer to prevent it from sticking.
• Cover and steam for 15 minutes, or until the pundi are cooked completely.
  

Finally, serve pundi / undi with spicy garlic chutney.