instant pundi recipe | Mangalore pundi using idly rava with step by step photos:
We have already seen the traditional way of making popular South Canara breakfast recipe rice pundi or undi.There is a separate sweet version of this Udupi Mangalore special pundi.Today I am going to present a quick version of rice pundi using rice rava or idly rava.Pundis taste better with coconut chutney or a typical udupi mangalore style coconut based gravy like kori gassi or any veg curry recipe.
refined oil – 2 tbsp
mustard seeds – 1 tsp
chana dal – 2 tsp
curry leaves – 10
dry red chilli – 1
onion – 1/2
shredded coconut – 1/2 cup
water – as required
salt – as per taste
rice rava/idly rava – 1.5 cups
- Heat 2 tbsp of refined oil in a pan or a kadai and add 1 tsp of mustard seeds,2 tsp of chana dal,10 chopped curry leaves and 1 broken dry red chilli and fry them well until brown in color.
- Next add half finely chopped onion and fry well.
- Add half cup of shredded fresh coconut and fry for 2 minutes on low flame.
- Further add 3 cups of water and salt as per taste.Boil the water.
- While the water comes to a boil add 1 and half cup of idly rava gradually and little at a time.Stir continuously to avoid lump formation.
- The batter starts thickening and forms a dough.Once it is thickened completely turn off the flame.
- While the dough is still warm,wet your palms with col water and shape small balls or pundis.
- Steam the pundis in a steamer or idly vessel for 12 to 15 minutes on high flame.Serve these delicous pundis with coconut chutney or coconut based veg or non veg gravy.
Step by step photos:
Heat 2 tbsp of oil in a pan. Add a tsp of mustard seeds. Once the mustard seeds start spluttering add 2 tsp of chana dal. Add 10 chopped curry leaves. Also add 1 broken dry red chili. Fry until dal turns brown in color. Further add half chopped onion. Fry onion until it turns translucent. Further add half cup of fresh and shredded coconut. Fry again for 2 minutes. Add 3 cups of water and salt as per taste. Wait until water starts boiling and then add 1 and half cups of idly rava gradually.
Keep stirring on low flame until the batter thickens and forms a dough. Turn off the flame and while the dough is still warm wet your palm with cold water and shape small ball shaped or oval shaped pundis. Place the pundis in a steamer or idly vessel and cook on high flame for 12 to 15 minutes. Serve the pundis with kori gassi or coconut chutney.