Combine both rice and soak it for around 2 hours.

Wash soaked rice twice and add it to mixer jar after draining. Include grated coconut and 1 cup of water.

Grind rice and coconut together to a coarse batter. Pour the ground paste in to heavy bottom wok, include salt. In a seasoning pan add all the seasoning ingredients in the order mentioned, as the mustard seeds crackle transfer it to the rice batter in the wok.

Now heat this wok and keep stirring till the batter turns to dough. This step will take around 5 to 6 minutes. Switch off flame once done.

Now wet your palm and take handful of dough and make oval shaped balls. Arrange these balls in Idli stand or Idli cooker. Steam cook them for 15 minutes to 20 minutes.

Healthy breakfast pundi gatti or rice dumpling is ready. It can be served with chutney and sambar of your choice.

Dosa rice to normal sona massori rice ratio is 1:1. If you use dosa rice alone, then pundi gatti turns hard.

While grinding rice and coconut, ensure it is ground coarsely. Otherwise the rice dumpling sticks to teeth.

Do not add too much water or too less water. I have added 1.25 cup of water.

When rice batter turns in to dough, do not wait for it to cool down. Immediately start making balls.

Seasoning is optional. You can skip this to make plain rice dumpling.

If you are making it for breakfast then you can soak rice the previous night.