Pundi Gatti | Undi is steamed rice dumplings from Tulu Nadu
Undi | Oondi | Pundi Gatti
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
 

Undi | Oondi is a savoury steamed, seasoned rice dumpling that is a popular breakfast in the Udupi-Mangalore region. It is also called Pundi Gatti in Tulu.

Course: Breakfast, Snack
Cuisine: Karnataka, Udupi, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Rice
  • 3/4 Cup Grated Coconut
  • 1 tsp Rai, Mustard Seeds
  • 1/4 tsp Methi, Fenugreek Seeds
  • 2 tsp Udad Dal, Husked Black Gram
  • 8-10 Curry Leaves Chopped Fine
  • 1 tbsp Oil Coconut Oil, preferred
  • 2.5 Cups Water
  • Salt to Taste
Instructions
Making the Rice Batter
  1. Wash the rice and soak it in 2 cups water for about 1 hour.

  2. Drain all the water from the rice and grind to a coarse paste. Do not make it very smooth.

  3. Add 2 cups water and mix well.

  4. Add the grated coconut and salt. 

  5. Mix well and set aside.

Making the Undi Dough
  1. In a large pan, over medium flame, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and methi.

  4. Stir-fry till golden brown.

  5. Add the curry leaves and stir-fry for a few seconds.

  6. Turn the heat down to low and add 1/2 cup water.

  7. Add the rice flour batter and mix well.

  8. Over low flame, keep mixing till the dough starts to form a ball.

  9. Take off the heat and transfer to a plate.

  10. Cover and set aside for a few minutes.

Making the Undi
  1. Add water to a steamer/pressure cooker and let it start boiling.

  2. Divide the dough into 16 to 20 equal portions.

  3. Grease your palms and roll each portion into a ball.

  4. Slightly flatten each ball.

  5. Press your index finger into the ball to create an indentation.

  6. When all Undi are ready, steam them for 10 minutes. 

  7. Serve hot with Hinga Chutney or Coconut Chutney, and Jaggery Syrup.