Nucchina Unde

Method

1. 1

   Soak chana dal: Wash 1 cup chana dal. Soak 2 hours. Drain.

2. 2

   Grind batter: Grind soaked chana dal with 3-4 dried red chillies, 1 tsp cumin, a pinch of asafoetida and salt to a thick coarse batter. Do not grind smooth — keep it slightly coarse.

3. 3

   Add aromatics: Mix in 2 tbsp finely chopped onion, 1 sprig curry leaves (chopped) and 2 tbsp fresh coriander.

4. 4

   Shape into cylinders: Grease your hands. Take portions of the thick batter and shape into small cylinders about 2-3 inches long.

5. 5

   Prepare steamer: Fill steamer with water and bring to a rolling boil.

6. 6

   Grease plates: Grease idli plates or a flat plate with oil.

7. 7

   Place cylinders: Arrange the shaped cylinders on the greased plate. They should not touch each other.

8. 8

   Steam: Place in steamer. Cover tightly and steam for 15-18 minutes.

9. 9

   Check doneness: Insert a toothpick — it should come out clean. Nucchina unde should be firm and cooked through.

10. 10

    Serve: Nucchina unde is a Karnataka chana dal steamed dumpling. Serve with coconut chutney and a tsp of ghee.