Mangalorean Pundi, also known as steamed rice dumplings, is a classic breakfast delicacy from the Udupi and Mangalore region. These pillowy-soft dumplings are made primarily with idli rava and fresh coconut, then gently steamed to perfection for a healthy, satiating start to the day. Traditionally enjoyed with fresh coconut chutney, they’re just as delicious with spicy chutney or tangy pickles, making them a versatile choice for any breakfast spread. The convenience of using idli rava offers all the charm of the original recipe but with a fraction of the prep time, perfect for busy mornings craving a nourishing, comforting meal.
Prepared by roasting idli rava with a tempering of mustard, urad dal, red chilies, fenugreek, and fragrant curry leaves, the mixture is mixed with grated coconut and boiling water until it forms a soft dough. Shaped and steamed to perfection, pundi stands out for its soothing flavors and wholesome texture. Whether it’s served alongside coconut chutney, spicy meat curry, or even eaten solo, these rice dumplings embody the heart of Mangalorean cuisine. Enjoy this quick and healthy recipe for your next breakfast or brunch gathering.
Mangalorean Pundi Recipe | Steamed Rice Dumplings
Print RecipeIngredients
- 3 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1/4 tsp fenugreek seeds
- 2 dried red chillies, broken
- Few curry leaves
- 1 cup idli rava (rice rava)
- 1/2 cup grated coconut
- 1 tsp salt
- 3 cups boiling water
Instructions
Heat oil in a heavy-bottomed pan. Add mustard seeds, urad dal, fenugreek, red chillies, and curry leaves. Let them sputter and release their aroma.
Add idli rava and roast over medium flame, stirring continuously for about 5 minutes, until a toasty aroma develops.
Mix in grated coconut and salt, combining evenly.
Carefully pour in the boiling water while stirring, ensuring that no lumps form as the mixture thickens.
Continue stirring as the mixture cooks and pulls away from the sides of the pan, forming a soft dough.
Allow the mixture to cool slightly until just warm to touch.
Grease your hands and shape the slightly warm mixture into smooth balls, forming a small dent in each using your thumb.
Arrange the shaped dumplings in a greased steamer plate. Steam covered for about 15 minutes or until firm and cooked through.
Serve the warm pundi with your favourite coconut chutney or spicy side dish.
Notes
Tips:
If you prefer using whole rice, soak, drain, and coarsely grind before proceeding with the recipe., For a different texture, try substituting idli rava with Bombay rava (sooji) to make rava pundi., Always add boiling water to the mixture to prevent lumps and ensure smooth dumplings., Wet your hands slightly while shaping the dumplings to prevent sticking., Serve hot for best texture and taste, alongside chutney or a coconut-based curry., For non-vegetarian variation, pair with spicy chicken or mutton coconut curry., Rest the cooked mixture just enough to be shaped easily without burning your hands., Make a small indentation in each dumpling to ensure even steaming and a characteristic look.
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