This beautifully shaped rice dumpling, crumbly soft from inside and perfect textured from outside is an easy and filling breakfast. When I say it’s easy, I should admit that it was not easy for me. Pundi gatti as it is popularly known in Udupi region is a staple food there. Preparing pundi gatti was always a hassle for me as it was not turning the way it should be. Either it would stick to my teeth or it would turn rock-hard. Many a times I tweaked the ingredients and revised the method of cooking…but I failed to obtain the final product as I wished.
My mother….Yes mother has answers for all such traditional dish related queries. In my last vacation trip to India, I watched each and every step of my mother making these wonderfully oval shaped rice balls, right from ingredients selection to grinding and steaming.
Then I noted down following adaptations in the recipe.
1. Inclusion of normal rice in equal proportion of dosa rice.
2. Coarsely grinding (not finely) rice with coconut and
3. Not making the batter running with more water.
So finally after all these alterations, I made these pundi gatti and rewarded with a soft crumbly perfect shaped rice dumplings. I indulged in to each bite dipping in red coconut chutney and sambar. What a healthy and filling breakfast it was….Oh…
Meet you all with one more interesting recipe. Till then bye.