Monday, May 18, 2015



This preparation which is famous in my home state of Karnataka can be loosely translated to mean Steamed Dal Dumplings.

This is a snack I remember from my childhood being born and bred in Bengaluru. Often the "Nuchina Unde" is used as a side dish to the meal when it is immersed in Majjige Huli, the Karnataka version of the Mor Kozhambu. However, I prefer to have the "Nuchina Unde" as a nutritious and filling snack which I serve with a chutney. One more advantage is that it is healthy being steamed as distinct from being fried.

This dish is made using either tur dal or chana dal or both as I have done. The addition of Dill Leaves, ("Sabsige Soppu" in Kannada, which we call "Shepu" in Marathi/Konkani) gives a nice aroma to the preparation. Alternatively, you can use chopped coriander in place of Dill Leaves. As usual, I used the Byadgi variety of red chillies.

  • Toor dal,  (Split Pigeon Peas), 1 cup
  • Chana dal, ( Split Bengal Gram), 1/4 cup
  • Dried Red Chillies, 6
  • Hing (Asafoetida) a large pinch
  • Coconut Gratings, 1 tbsp
  • Onion, finely chopped, small-sized, 1
  • Dill Leaves, (Sabsige Soppu), finely chopped, 1/4 cup
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Oil, for greasing the idli stand

Wash the toor dal and chana dal and soak them together for about 2-3 hours
Drain the water completely before the next step of grinding them together
In a mixer, grind the toor dal and chana dal along with the red chillies and asafoetida to a coarse paste without adding any water at all
I generally use the pulse mode in the mixer which helps to get a more coarse finish
Transfer the ground coarse paste to a vessel and steam this for about 10 minutes in a pressure cooker without using the weight
After the pressure cooker cools, transfer the steamed contents to a plate
Allow it to cool
Next, add the coconut gratings, chopped onions, chopped dill leaves, turmeric powder and salt
Mix well and using your fingers shape the mixture into oval "unde" or dumplings as seen in the accompanying picture
Grease the idli stand and steam the dumplings in the pressure cooker once again without using the weight for about 10 minutes
Remove and serve hot with chutney of your choice

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