Name: Pundi gasi /Rice dumpling /Unde bendi recipe by Usha Bhat at BetterButter
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 4
Ingredients: Dosa rice......2 &1/2 cups; Salt....to taste; Grated coconut....2 & 1/2 cup; Malbar spinach.....4 cups (chopped); Coconut oil....2 spoons; Onion.....1; Jeera seeds...1 spoon; Coriander seeds....2 spoons; Byadagi chillies....6 + 1; Jagary...1 small piece/ 1 spoon jaggary powder.; Tamarind juice....1 & 1/2 spoons; Mustard.....1/2 spoon; Curry leaves....8

ABOUT Pundi gasi /Rice dumpling /Unde bendi RECIPE

In karnataka cuisine (karavali and malnad regions ), the leaves and stems are used to make Basale soppu saru / cury (especially in combination with jackfruit seed)and soupy raita with curd .Coastal karnataka prepare basale pundi gasi(basale kunhi pindi).Small rice dumplings smeared in gravy prepared from Malabar spinach. Basale soppu is known in many various common names, like pui, Vine spinch,Red vine spinach ,Buffalo spinach,climbing spinach,creeping spinach and Ceylon spinach are some.Its thick,semi-succulent,heart-shaped leaves have a mild flavour and mucilaginous texture. It is rich in vitamins A and C,iron and calcium.It has antioxidant properties.

Ingredients Serving: 4

Dosa rice......2 &1/2 cups
Salt....to taste
Grated coconut....2 & 1/2 cup
Malbar spinach.....4 cups (chopped)
Coconut oil....2 spoons
Onion.....1
Jeera seeds...1 spoon
Coriander seeds....2 spoons
Byadagi chillies....6 + 1
Jagary...1 small piece/ 1 spoon jaggary powder.
Tamarind juice....1 & 1/2 spoons
Mustard.....1/2 spoon
Curry leaves....8

Instructions

Soak rice in water overnight / 3-4 hours.
Grind the soaked rice with 1 cup of grated coconut and salt to taste into slightly coarse paste (do not make it too fine paste.The paste should have some small rice content when you press between two fingers.Also,the thickness of the batter should be similar to that of Neeru dosa batter).
Take a thick bottomed pan ,add 1 spoon of oil and add the batter.
Heat the pan and keep stirring continuously with a strong big spoon till it becomes thick dough,so that you can make rice dumplings.
When the dough is still hot ,with some cold water applied on hands,make rice balls (big gooeseberry sized each)and steam them for 15 minutes in an idly cooker.
Basale soppu/ Malbar spinach gravy recipe:...
Take chopped basale leaves and cook them with little water,salt and tamarind juice.
Griend the bellow together into fine paste:.. Grated coconut,onion ,jeera, coriander seeds & byadagi chiilies
Add the ground mixture and jaggary to cooked leaves and let it boil for 5 minutes.
Add steamed rice dumplings into the gravy and boil well for 5-6 minutes again.
Switch off the flame and season with coconut oil ,mustard,red chilly & curry leaves.
Serve hot :heart_eyes::blush:

Similar Recipes