rice dumplings

Instructions

1. Heat the oil in a pan, then add the mustard seeds, urad dal, fenugreek seeds, dry red chilies, and curry leaves. Now, on a low heat, roast the semolina for 5 minutes. Add the salt to the coconut and stir to combine
2. Put the boiled water on a low heat and thoroughly mix it in so that no lumps form. Keeping the mixture in mind, continue to stir it until it thickens and begins to leave the sides of the pan. Turn off the heat and allow it to cool for a few minutes.
3. Make sure it doesn't get too cold. Wet your hands and begin to make bolas. And apply equal pressure with the thumb to ensure that there are no cracks on the outside. Cook the pundi in a steamer, then grease the plate, cover, and cook on low heat for 15 minutes.
4. Your pundi is now ready to serve with garlic chutney.