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.
Add aromatics: Mix in 2 tbsp finely chopped onion, 1 sprig curry leaves (chopped) and 2 tbsp fresh coriander.
Shape into cylinders: Grease your hands. Take portions of the thick batter and shape into small cylinders about 2-3 inches long.
Prepare steamer: Fill steamer with water and bring to a rolling boil.
Grease plates: Grease idli plates or a flat plate with oil.
Place cylinders: Arrange the shaped cylinders on the greased plate. They should not touch each other.
Steam: Place in steamer. Cover tightly and steam for 15-18 minutes.
Check doneness: Insert a toothpick — it should come out clean. Nucchina unde should be firm and cooked through.
Serve: Nucchina unde is a Karnataka chana dal steamed dumpling. Serve with coconut chutney and a tsp of ghee.