Method

• Soak the rice. Wash the rice and soak for 2–4 hours, until softened enough to grind. Firmer boiled/parboiled rice may need longer or an overnight soak. Here, boiled rice means the uncooked parboiled grain, not leftover cooked rice.
• Grind coarsely. Drain the rice and grind it with the coconut, salt and enough of the measured water to help the grinder work. Keep a fine, grainy texture rather than making a completely smooth paste. Mix in the remaining water gradually to form a thick, pourable batter; you may not need all of it at once.
• Make the nesal. Heat the teaspoon of oil in a heavy-bottomed pan. Add the mustard seeds and let them splutter. Add the urad dal and cook until golden, then add the curry leaves and hing briefly.
• Cook the dough in the tempering. Pour the rice-coconut batter into the same pan. Cook over low to medium heat, stirring and scraping the base continuously. The mixture should thicken, leave the sides and come together into a firm but pliable dough. If it becomes stiff while the rice is still undercooked, add a small splash of water and continue stirring. Switch off the heat when the dough holds together.
• Shape while warm. Let the dough cool just enough to handle. Lightly grease your palms or moisten them with water. Take small lemon-sized portions, roll into balls and press a thumbprint into the centre of each.
• Steam. Arrange on a greased steamer plate or idli stand. Place over already-steaming water, cover and steam over medium heat for 15–20 minutes. The pundi should be firm and cooked through, with no raw rice taste at the centre; allow longer if your rice or dumpling size needs it.
• Serve hot. Serve with Kempu Chutney below and a cup of filter kaapi, or enjoy them on their own with the flavour of the nesal in every bite.