Pundi (Tulu Rice Dumplings)
Small, round steamed rice flour dumplings enriched with coconut, a simple Tulu Nadu breakfast eaten with coconut milk, chutney or curry.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Steamer
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 1 g
- carbs
- 42 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 190 kcal
Instructions
- 1
Add water and salt to a heavy pot. Bring it to a boil.
- 2
Add grated coconut to the boiling water.
- 3
Lower the heat. Slowly stir in the rice flour, mixing constantly so no lumps form.
- 4
Cook on low heat and keep stirring. Stop when the mixture comes together into a thick dough.
- 5
Cover the pot with a lid. Cook on very low heat for another 3-4 minutes.
- 6
Rub a little oil on your hands while the dough is warm. Shape the dough into smooth round balls.
- 7
Place the balls in a steamer. Steam for 10-12 minutes until firm to the touch.
- 8
Serve hot with coconut milk, chutney or a light vegetable curry.
Chef's tips
Shape the dumplings while the dough is still warm, as it turns crumbly once it cools. Adding coconut directly to the boiling water spreads its flavour evenly.
Ingredient substitutions
- rice flour → a coarse rice rava for a slightly grainier traditional texture
Storage
Refrigerate for up to a day.
Reheating
Re-steam for 5 minutes to soften before serving.
Common mistakes to avoid
- •Pouring in the rice flour too fast, which creates lumps that cannot be smoothed out.
Serving suggestions
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