Nuchina unde is Karnataka's delectable steamed lentil dumplings, a nutritious and flavourful delight . Served as a snack or breakfast.
Zero Oil and high protein snacks are abundant in South Indian Cuisine although pakoras, bhajia (gram flour dipped veggie fritters ) had taken centre stage for many years. Now, with the fad of health foods, gluten free, vegan, healthy foods and Omega 3 enveloping our universe, homemakers have to re-jig their recipes and come out with flavourful, appealing, steamed snacks to appease the afternoon / evening snack time.
Although one must admit dhoklas, khandvis and muthias have been part of Gujarati cuisine and are now appearing in menus across India thanks to cross cultural alliances and job-hopping households, Samosas, Kachoris and the like have been more popular even in the Southern states.
Back to today’s snack: Steamed Dal Cake or Nuchinunde ! This is a savoury & very easy to make, and requires just under 1 tablespoon of oil, or no oil at all if you so please. The name Nuchinunde in Kannada has two parts - Nuchchu (which means broken, here it refer to broken lentils), and Unde (means ball- which is also oblong in shape).
Other healthy and steamed dishes that you may like on the blog
The only preparation required is soaking the Lentil 2 hours prior to making this snack. This is a traditional dish of Karnataka cuisine and typically served with Majjige huli (Karnataka style Kadhi or veggies in spiced yoghurt gravy).
I had made this recently for Varamahalakshmi festival, so we had a mini feast that day with Puliogarai, Semiya Payasam (Vermicelli Kheer), Majjigehuli and this Nuchinunde.
Preparation Time: 2 hours (soaking time); Cooking time : 20 minutes; Serves : 3
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What you need to make Nuchinunde
(Here 1 cup = 200 ml)
- ½ cup Split Pigeon pea Toor Dal
- ½ cup Bengal gram Channa dal
- ½ cup Coconut grated, fresh or frozen
- ½ tsp Ginger
- 1 tsp Salt or to taste
- ½ tsp Turmeric
- 5 Red chillies (adjust spice)
- 2 tsp coriander (chopped fine)
- 1 tsp curry leaves (chopped)
Addons (optional, I didn't use)
- ¼ cup Chopped fresh dill leaves
- 2 TBSP Finely minced onion
How to make the Nuchinunde
- Wash and Soak the dals with the chillies for about 2 hours.
- After 2 hours, grind this with the ginger (without adding any additional water) to a coarse mixture.
- Heat an idli cooker / steamer with adequate water to come to a rolling boil. Grease the idli moulds / flat tray to place the roundels.
- Add the other ingredients and mix well.
- With slightly greased palms, make small portions of this into oblong / oval roundels. Place these in the greased idli moulds / greased plates
- Finish for all the batter. Steam for 18-20 mins.
- Insert a tooth pick at the end of 20 mins to see if it comes out clean.
- Garnish with chopped coriander leaves and more freshly grated coconut
- Serve with any chutney or Majjigehuli (the ideal combo recommended for Nuchinunde)
ZERO OIL Nuchina Unde Recipe | How to make Nuchinunde | Steamed Savoury Lentil Cake | GF, V
Equipment
- Steamer
- Spice Blender
- Bowl
Ingredients
- ½ cup Split Pigeon pea Toor Dal
- ½ cup Bengal gram Channa dal
- ½ cup Coconut grated, fresh or frozen
- ½ teaspoon Ginger
- 1 teaspoon Salt or to taste
- ½ teaspoon Turmeric
- 5 Red chillies adjust spice
- 2 teaspoon coriander chopped fine
- 1 teaspoon curry leaves chopped
Addons (optional, I didn't use)
- ¼ cup Chopped fresh dill leaves
- 2 tablespoon Finely minced onion
Instructions
- Wash and Soak the dals with the chillies for about 2 hours.
- After 2 hours, grind this with the ginger (without adding any additional water) to a coarse mixture.
- Heat an idli cooker / steamer with adequate water to come to a rolling boil. Grease the idli moulds / flat tray to place the roundels.
- Add the other ingredients and mix well.
- With slightly greased palms, make small portions of this into oblong / oval roundels. Place these in the greased idli moulds / greased plates
- Finish for all the batter. Steam for 18-20 mins.
- Insert a tooth pick at the end of 20 mins to see if it comes out clean.
- Garnish with chopped coriander leaves and more freshly grated coconut
- Serve with any chutney or Majjigehuli (the ideal combo recommended for Nuchinunde)
Suma Gandlur says
Lovely and healthy. Thank you for sending them over.
Poonam Bachhav says
Nuchinunde is a completely new dish to me but sounds absolutely healthy and flavorful. Would love to try out this protein rich steamed snack soon. Thanks for the share.
Archana says
Hee I am from Karnataka but the little I know about the food there will not fill even a thimble. These are delicious and definitely healthy.
Sowmya :) says
Wow! I love this...Karnataka cuisine is so underrated. Bookmarking this to try 🙂
Mayuri Patel says
Such a healthy and easy recipe to make. Have not tried nuchina unde but your recipe has given me the opportunity to make it in my kitchen. Thanks.
Kalyani says
great to hear that, Mayuri. Do try it soon in your kitchen - you are sure to love this.
Renu says
This was new for my family, but when I made it everyone just enjoyed themselves. I had to tell them to save some for me. The addon of dil leaves turned a game changer.
Kalyani says
Thanks for trying this out and letting me know, Renu ! yes, the dill leaves are a game changer for sure!
Seema says
This is a life saver recipe. I was looking for something that is good for us to snack on at work, the recipe was so filling and tasty.
Kalyani says
Thanks for trying this out, Seema. Glad you liked it..
Priya Vj says
I have soaked channa dal and thoor dal for Adai,but now have changed my mind and will make Nuchin unde for dinner .nuchinundes are close cousin of paruppu urundai .
Kalyani says
go for it. Yes they are similar yet flavourwise quite different as they are steamed with dill leaves
Priya Srinivasan says
Love this hearty nuchina unde kalyani! Something similar to our paruppu usli, my boys enjoy this and yes with majjige huli, it is bliss on a plate!
Kalyani says
yes similar to paruppu usli!