masala pundi recipe with rava | semolina dumplings recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2 Servings
- Category: Main Course
- Cuisine: south india
Ingredients
- 1 cup semolina/bombay/sooji/rava (fine variety)
- ½ onion (finely chopped)
- 1 green chilli (finely chopped)
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1 tsp cumin seeds / jeera
- pinch hing
- ½ inch ginger (finely chopped)
- 3 cups water
- 1 sprig of curry leaves
- 1 tsp sugar (optional or add as required)
- 2 tbsp oil or ghee
- salt as required
Method
- in a pan, heat 2 tbsp of oil and add 1 tsp mustard seeds, 1 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal, hing and few curry leaves. fry till they begin to splutter.
- now add the finely chopped onions, chilli, ginger and saute the onions till they become translucent or pinkish.
- add 3 cups water to this mixture and add salt as required.
- then add sugar. sugar is optional and you can skip it. we prefer a slight sweet taste in the pundi and hence we add it. stir well.
- heat the water and let it come to a to a rolling boiling. now lower the flame to its lowest.
- then add the rava slowly stirring immediately
- you need to quickly stir and mix well else you can find lumps.
- cover and allow the rava to steam for 1 minutes on the low flame. then swtich off the flame. now the rava is cooked. and ready to make balls.
- wet your palm and take handful of dough and make oval shaped balls.
- arrange these balls in a pan.
- steam cook them for 15 minutes to 20 minutes.
- healthy breakfast pundi gatti or rava dumpling is ready. it can be served with chutney and sambar of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.