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This is one of my favourite snacks. The ginger and chili gives it a lovely flavour and it is also is sooo healthy. The best part is, for those who find steamed foods boring, it also gives you the option to make them a fried version. Satisfies the health-conscious as well as the,… well, the rest of them \ud83d\ude00<\/p>\n
Traditionally nuchchina unde is made purely with toor dal. I found these to be quite dry. I experimented until I was satisfied. Mixing in urad dal and letting it sit, even overnight if possible, makes them much more moist and soft. Adding some mung and chana dal enhances the taste.<\/p>\n
Drop the left overs in majige huli or sambar.<\/p>\n
1 \u00a0cup toor dal Food processor\/ Wet grinder\/ Mixer Soak the dals together for 2-3 hours.<\/p>\n Drain and grind with minimum water into a very thick consistency, almost between a dough and a batter.<\/p>\n (For an instant version, I grind the dals into a powder first, and then soak in just enough warm water for about half an hour. )<\/p>\n I’ve found that if I let it sit for about half an hour or more, the result is softer nuchchina unde, so this is an optional step if you have the time.<\/p>\n Mix in the leaves, asafetida, onion, grated ginger, chilies and salt.<\/p>\n Make into little balls and steam for 10 minutes.<\/p>\n Serve with a dollop of ghee and curds, or drop into majige huli.<\/p>\n Note<\/strong>: You could also flatten the balls and deep fry them for a crispier version.<\/p>\n","protected":false},"excerpt":{"rendered":" This is one of my favourite snacks. The ginger and chili gives it a lovely flavour and it is also is sooo healthy. The best part is, for those who find steamed foods boring, it also gives you the option to make them a fried version. Satisfies the health-conscious as well as the,… well, the … Continue reading Nuchchina Unde (Lentil Dumplings)<\/span>
\n\u00bd \u00a0cup bengal gram\/\u00a0chana<\/em>\u00a0dal
\n\u00bc\u00a0 cup black gram\/\u00a0urad<\/em> dal, split, without skin
\n\u00bc\u00a0 cup mung dal
\n3-4 tbsp chopped coriander leaves
\n2-3 tbsp chopped dill leaves (optional)
\n2 tsp grated ginger
\n1 tsp chopped green chili
\n\u00bd cup chopped onion (optional: This is usually skipped during festivals)
\nA pinch of asafetida
\nSalt<\/p>\nEquipment:<\/h5>\n
\nSteamer<\/p>\nRecipe:<\/h5>\n