Mutlin|Mutlim|Pundi (Rice bread with coconut)

Dense on the outside and soft on the inside, this Mangalorean homemade rice bread is our family's most favourite Mutlin|Mutlim recipe and it tastes amazing!!


It's no secret that Mangaloreans love their homemade breads and if there is one Mangalorean style rice bread to eat over and over, then this humble "Mutlin|Mutlim|Pundi is the perfect staple. When mum did not know what to make for breakfast to feed her family, this was one of the breads she turned to. This soft, round steamed bread (resemble dumplings) is so good, that you need nothing with it. In fact, most people love to eat this bread on its own because it is healthy and a meal in itself. That said, most Mangaloreans also eat this bread for dinner, by dipping into curries, particularly Pork Bafat and Mutton Roce Curry (both recipes published in my first ever cookbook, Deliciously Indian, available to buy on Amazon) and I did just that when I was growing up too.

When we would travel to Mumbai, to avoid eating in roadside coffee shops, my mum would wrap a few tightly in a banana leaf. They travelled well.

Downunder, this bread is not sold even in restaurants that specialise in South Indian cuisine. The answer is, if you want to eat it, you just have to make it at home. Oops, I did not say that!!!

Read below to see what you need to prepare these Mutlim and my Step-by-Step instructions to make them.


Home made breads play an integral role in Indian cuisine. A South Indian housewife will transform the humble rice into a myriad of exotic breads. Some very fine examples of these breads are, the crisp pan fried masala dosas, thick pan fried dosas (dosai), idli (round steamed fermented rice bread), appams (lacy fermented rice pancakes), just to name a few.

Mutlin|Mutlim|Pundi is a type of round steamed bread eaten in Southern India particularly among the Catholics and Hindus. Made with a type of parboiled rice called matta rice, this bread is soft and delicious. It can be served plain or with coconut chutneys for breakfast or as an all-day snack. If you want to make a meal out of them, this bread pairs perfectly with any Mangalorean style pork curries, mutton curries or chicken curries.

A simple bread like this when eaten with any Mangalorean style meat curries becomes a sophisticated treat, particularly as this type of bread cannot be purchased even in a South Indian restaurant down under.

what you need

You will need a blender (see image below), a steamer (see image below) and only a handful of other ingredients for this recipe. Indian blenders and steamers are sold in Udaya Stores in Wentworthville, in Sydney. They are also sold online. In addition to the Indian blender, I also use my Sunbeam (image below), a commercial blender, I bought a couple of years ago.

  • Long grain Matta rice or any matta rice (See image below) - A variety of red parboiled rice aka Kerala red rice. Its earthy flavour makes them a perfect choice of rice for Indian rice breads such as idli (fermented steamed rice bread), appams (fermented round lacy fried rice bread) and many other snacks. Not sold in the supermarkets however, available in your local Indian grocery stores or at Udaya store in Wentworthville. I use a brand called Double Horse Vadi Matta (Long Grain Rice). It comes in packets of 2kgs. You could also use a brand called 24 carat Matta Rice that comes in packets of 1kg.
  • Shredded coconut or freshly grated coconut (See image below) - Shredded coconut is available in all supermarkets. Freshly grated coconut is sold frozen in the freezer section of any Indian grocery stores. You could also purchase a whole coconut and grate it, if that's your choice. You can also purchase freshly grated coconut in some shops in Flemington, Sydney (if you happen to be shopping at Flemington).
  • Salt to taste
  • Coconut pieces (optional) (See image below) - Available in the freezer section in most Indian grocery stores. Defrost 100g, cut into tiny pieces, add to the paste and combine well. Adding coconut pieces makes this bread very tasty, particularly if eaten on its own for breakfast or as a snack.

Panasonic Blender - MX-AC460 Super Mixer Grinder -550W

Sunbeam heavy duty blender - the Super Q - BBL920

I used to use my Indian blender called "Preethi" however, now I use "Panasonic Blender" as shown above. "Preethi" is available in some large Indian grocery stores such as "Udaya" in Wentworthville, Sydney, however, I bought my Panasonic blender online a few months ago. Panasonic works well but in my opinion, "Preethi" works best for whole Indian spices. I also use my heavy duty 'Sunbeam" blender for blending rice from time to time.

Indian Steamer which comes with a lid and a perforated lid

Steamer showing the perforated lid

Double Horse Vadi Matta Long Grain Rice - 2kg bag

24 Carat Matta Rice - 1kg bag

Daily Delight - Fresh frozen grated coconut

Vadilal Quick Treat Coconut Slices -


  • The paste - Making this round bread can have its challenges as the ground paste needs to be fairly thick in order to make the round shape. You do not want the bread hard, and most of all you do not want the bread to crumble when eating.
  • The water - Adding the right quantity of water to the blender is crucial. If you have a small blender then, blend the rice in two batches. Add water a little at a time so the blades rotate and blend the rice. Adding too much water at once will make it easy to blend but the paste becomes runny. Once you have finished blending the first batch, blend the second batch. Pour the ground paste into a microwave proof bowl and combine both the batches.

What should you do if your paste is runny?

  • Place the ground paste into a microwave proof bowl. Cover the bowl with cling wrap and place in the microwave. Microwave on medium for 1 minute. Remove and stir the paste with a spoon. Take a little paste and check to see if you can roll the paste into a ball. If it is still runny, cover the bowl and microwave for a further 1 minute. Remove and check again to see if you can roll into a ball. If you can roll into a ball, then you are on right track. Roll the dough into rounds till all the dough is exhausted.
  • If you cannot roll into a ball after 2 minutes, repeat for one more minute. Usually, the paste dries up just enough to roll by the end of the 2nd or 3rd minute.
  • There were a couple of occasions my paste was runny and I was able to thicken the paste in the microwave successfully. Once I had to microwave for 2 minutes (with one minute intervals) and another time, I had to microwave for 3 minutes (with one minute intervals). The time depends on the wattage of your microwave. Use your discretion here!

Always remember to stir the paste after the first minute as the paste can get too stiff and crumble if it is too dry!!


These instructions are a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post.

The ingredients:

Long grain matta rice or any matta rice. I use Vadi Matta (Long Grain Rice)

Shredded coconut or fresh coconut

Salt to taste

Chopped coconut pieces (optional)

Wash rice well in two changes of water. Cover with water and soak for 4-5 hours or overnight

Drain the rice well. Place in a blender or similar appliance. Add salt. Add just enough water to facilitate the blades to rotate, as we want a fairly thick paste (see right image below shredded coconut). Close lid and blend to a thick coarse paste.

Blend in two batches if using a small blender

Once the rice is blended to a coarse paste, add the shredded coconut or freshly grated coconut. Blend for 45-60 seconds as you do not need to blend the coconut fully. You may divide the coconut into two batches if you wish or add all coconut to the first batch

I buy Daily Delight Fresh Frozen Grated Coconut from the freezer section of my local Indian grocery store. Its fresh and tastes good

Remove the paste into a microwave proof dish. Add the coconut pieces (if using) and combine well with your hand

Season, if required

You should be able to roll the paste into a ball as shown in the image. If not, cover the dish with a cling wrap and microwave it

I microwaved on medium for 2 minutes, at 1 minute intervals. Stir gently after 1 minute to distribute heat between the paste

You may need to microwave for 1 more minute, if your microwave is of a lower wattage

The paste should not stick to your hand when rolling to make discs

To save time, before you start rolling, remove the perforated lid from the steamer and place the steamer on medium heat with 3 litres of water

While the water is heating, using your hands, roll the mutlin into round discs, the size of a golf ball. I like mine a little larger!

The more the merrier, right!!

This recipe makes 20-24, enough to go around for 6-8 people for breakfast or dinner

By the time you are nearly finished rolling, the water should be coming to a rolling boil

Now, carefully place the perforated lid inside the steamer

You should be able to see tendrils of smoke coming through the perforated lid and the water should be at a rolling boil

First, place a muslin cloth carefully inside the steamer (sorry I do not have a separate photo with just the muslin)

Then, gently place the rolled mutlim one by one into the steamer, next to each other

I do mine in two batches, as I have a small steamer

You may steam in one batch, if you have a large steamer

Cover the discs with the loose ends of the muslin cloth. Steam for 30 minutes for each batch

Remove the steamer from heat

Open lid. Allow the steam to escape for 5 minutes. Using your tongs, remove one by one to a serving platter


favourite ways to enjoy

  • I love to serve this homemade bread hot on its own for breakfast or as an all-day snack. You could also pack a couple in your lunch box. Just warm up and enjoy them at your working desk.
  • My family loves this bread for lunch with coconut chutney or any Indian style chutney.
  • I serve them hot for dinner with Pork Bafat, Chicken Roce Curry or Mutton Roce Curry. Oh! so delicious and moreish!!
  • It pairs well with Lamb/Mutton Polov.

Homemade rice bread is one of my favourite things to make. If you are a beginner to making Mangalorean style home breads, then please read the complete post before you start making this bread. Its easy to make and comes out soft and tasty. Try it and it is sure to be a hit in your family and among your Mangalorean and other friends too!!

If you like this home made rice bread, you might also like 'Turmeric Leaves Patholi'. These patholies are prepared with the same matta rice as 'Mutlin/Mutlim/Pundi', however, patholies have a sweet filling made with freshly grated coconut (available in your local Indian grocery store), jaggery (palm sugar) and freshly ground cardamom.

If you have tried this recipe, I would love to hear your feedback. Please be sure to rate the recipe and/or leave a comment below. If you want to see more recipe inspirations, you can follow me on Instagram @lavina_mendonsa.


Mutlin|Mutlim|Pundi (Round rice bread with Coconut)

Catherine Lavina Mendonsa
Dense on the outside and soft on the inside, this Mangalorean homemade rice bread tastes amazing. It is our family's favourite Mutlin|Mutlim recipe - made with only four ingredients. Perfect for breakfast, lunch or dinner!!!
Prep Time 30 minutes
Cook Time 1 hour
Soaking of rice 5 hours
Total Time 6 hours 30 minutes
Course Accompaniment, Afternoon tea, All day snack, Breakfast, Mid-day meal
Cuisine Indian, Mangalorean, South Indian