NUCHINUNDE RECIPE / NUCCHINA UNDE / STEAMED LENTIL DUMPLING

Today i have for you all yet another traditional Karnataka speciality that’s called as “ Nuchinunde / Nuchinna Unde ” . They are usually made for Ganesh Chaturthi for naivedhyam in Mysore, Bangalore , Shiva mogga region . Nuchinna unde ( nucchu – broken bits ; unde – ball ) is basically steamed lentil dumplings which tastes almost like steamed masala vada / ambode . These dumplings are usually made using tuvar dal , however you can add little chana dal too as i have done. Addition of dill leaves ( sabsige ) gives a nice distincy aroma .This is not a dish you will find in restaurants . I am sure many kannadigas have lots of childhood memories associated with this humble dish . Why not try this nuchinna unde this festival and rekindle your memories . Its simple protienacious  , healthy and yummy……

Check Out the Video recipe here :

steamed lentil dumpling

NUCCHINA UNDE

Nucchina Unde/ Split Pigeon Pea Dumplings. This is a steamed spiced lentil dumpling most commonly prepared during Ganesh Chaturti in Karnataka . Since its steamed it comes under health snacks .
Course Snack
Cuisine karnataka
Servings 12 number

Ingredients
  

  • 1 cup Split pigeon pea /Tuvar dal
  • 1/2 cup Bengal Gram Chana Dal (optional)
  • 1 onion finely chopped
  • 1/2 cup Dill leaves( sabsige Soppu ) ; finely chopped
  • 6 - 7 Green Chillies ; finely chopped
  • Ginger small piece
  • 1/2 cup coconut Fresh
  • sprigs Coriander leaves few
  • Curry Leaves few
  • a pinch Asafoetida
  • a pinch Turmeric Haldi
  • to taste Salt

Instructions
 

  • Wash and soak dal in water for about 2-3 hours .
  • Drain water .
  • In a mixer, pulse the lentils coarsely along with green chillies and ginger without adding any water.
  • In a bowl,mix together ground lentils, onions, dill leaves, coriander , curry leaves, coconut,hing & salt.
    make lentil dumplings
  • Heat water in a steamer.Grease idli molds with oil.
  • Make oval shaped dumpling and place them in the greased idli stand. Steam cook for 10-15 minutes.
    how to do lentil dumpling
  • When done , serve hot / warm  Nuchinunde with majjige huli / chutney / hasi majjige huli . I love it dunked in majjige huli . Enjoy the way you like !!
  • steamed lentil dumpling

Notes

  1. If doing for festivals you can ommit onions. like wise , if you dont get dill leaves , you can omit it and add more coriander leaves .
  2. Don't gring the dal too smooth like a paste. they won't taste god.it should be coarse .
  3. Don't add any water while grinding.


9 Comments

  • Reply
    marudhus kitchen
    September 14, 2015 at 1:46 pm

    wonderful tempting dumplings

  • Reply
    Sathya Priya
    September 14, 2015 at 2:43 pm

    With dill leaves this must have tasted awesome.

  • Reply
    Sony P
    September 14, 2015 at 2:58 pm

    looks delicious……….!

  • Reply
    Anonymous
    September 15, 2015 at 1:10 am

    Couldn’t make balls as there is nothing to bind them together. .

  • Reply
    ranjini m
    September 15, 2015 at 10:45 am

    Nuchinunde and majjige HuLi.. perfect combination 🙂

  • Reply
    Dr. Suhasini
    September 16, 2015 at 8:41 am

    What are dill leaves?

  • Reply
    Smitha Kalluraya
    September 16, 2015 at 9:58 am

    dal is enough to bind it together ..

  • Reply
    Charles Narasi
    June 7, 2016 at 5:40 pm

    I also add 1/2 cup of split moong dhal for extra taste.

  • Reply
    parimala
    June 10, 2016 at 3:28 pm

    Good protein and healthy cooking medium.

  • Leave a Reply

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