Wednesday, August 31, 2011

Brown Rice Pundi - steamed rice balls

Pundi is an authentic Mangalorean dish.......its usually served with  kori ghassi (chicken curry)

Pundi can also be made with white rice which is a quicker version, but authentic Mangalorean Pundi is made with brown rice. It is soft steamed rice balls which tastes best when crumbled and eaten with Kori Ghassi


Print this recipe
  • 2 cups Brown Rice
  • 1/2 cup coconut
  • salt to taste

  1. Wash and soak brown rice in water for 4 hours.
  2. If using a grinder -Grind rice along with coconut and salt using very little water to form a thick and coarse pasty dough.
  3.  If using mixer - grind using more water and grind to coarse dosa batter consistency ,then transfer to a thick bottom  pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls.
  4. Wet your hand or apply little ghee, take around 3 tbsp of the dough and form balls, flatten a little and make a small hole in the middle of the pundi.
  5. Steam the pundi for 25 to 30 minutes.
  6. You will know the Pundi is ready when you touch the pundi with wet hands and it won't stick.
  7. Serve hot with Kori Ghassi
Note: Grind the rice to a coarse paste, this is important if you want the rice balls to hold shape.


  1. Healthy rice pundi..looks awesome..

  2. Pundi bhari shokathnd, aanda aitha ottige Kodanti dayeg, gothayigi.

  3. hi anonymous
    thank you
    its just presentation.....but there is a connection if you see...kodanti is used to beat rice,and the main ingredient for pundi is rice...iam just showcasing our heritage through this blog....tmrw someone can ask me bareda eere (banana leaf) dege, gothaygi...:)so end dish looks good:)))
    thank you for visiting

  4. hmmm korri gassi not needed haha .maybe for non veg eating people


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