White Rice Pundi – South Indian Steamed Rice Dumplings

Step 1: Grind Rice

Add 2 cups of white rice to a blender and grind it into a coarse powder. Ensure it's not too fine.

Step 2: Wash Rice Powder

Transfer the coarse rice powder to a pan. Pour water over it and wash it well, then drain the water completely.

Step 3: Combine Ingredients and Cook

To the washed rice powder in the pan, add 1/2 cup of grated coconut, 2 cups of water, and 1 teaspoon of salt. Mix all ingredients well. Place the pan on medium heat and cook, stirring continuously, until the mixture thickens into a dough-like consistency and leaves the sides of the pan.

Step 4: Add Remaining Coconut and Mix

Switch off the flame. Add the remaining 1/2 cup of grated coconut to the cooked rice dough. Mix it in thoroughly until well combined.

Step 5: Shape the Pundis

While the dough is still warm, take small portions and roll them into smooth balls. Then, gently flatten each ball to form a disc-like shape, about 1.5 to 2 inches in diameter.

Step 6: Steam the Pundis

Arrange the shaped pundis on a steamer plate, ensuring they are not overcrowded. Cover the steamer and cook for 20 minutes until they are soft and cooked through.

Step 7: Serve

Switch off the flame. Carefully remove the steamed White Rice Pundis from the steamer. Serve them hot.

• Ensure the rice is ground to a coarse powder, not too fine, for the best texture.

• Mix the dough well while it's still warm to prevent lumps and ensure a smooth consistency.

• Serve the White Rice Pundi hot with your favorite chutney or sambar.

• Add finely chopped green chilies or ginger to the dough for a spicier flavor.

• A pinch of cumin seeds can be added to the dough for an aromatic touch.