Mangalore style PUNDI GASI /RICE DUMPLING.

Soak the brown rice in sufficient water for 6-8 hours.Drain the water.
Grind the brown rice & coconut together to make a smooth batter (Brown rice should be broken to small rava consistency). Batter should be like a thick milkshake (normal dosa batter consistency).
Scoop out the batter to a thick bottomed vessel, add coconut oil & salt to it. Cook the batter on a medium heat, stirring continuously. The batter will thicken a become a big single mass (Takes around 8-10mins). Small lumps may be formed, keep breaking them & mixing. Once the batter is cooked, turn off the heat.
Start making medium lemon sized balls using the batter. Keep dipping your hands in ice cold water. Note that the balls have to be made when the rice mixture is hot.
Place the prepared balls in a steamer & steam the balls for 25-30mins on medium heat.
Remove the balls from the steamer, allow it to cool for 3-5mins & serve it hot/warm with a side dish of your choice. Kadalabele chutney/Gram dal chutney is a great combination for this dish.