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Nuchinunde Recipe: How To Make Karnataka Style Spicy Dal Dumplings
Nuchinunde is a traditional snack or breakfast recipe that is popularly prepared in Karnataka. Here is a video recipe followed by a detailed procedure along with images.
Nuchinunde is a traditional Karnataka-style recipe that is prepared mainly as a breakfast dish or as a snack. In Kannada, "nucchu" means broken dal and "unde" means balls or dumplings. So, nuchina unde literally means broken dal dumplings.
The Karnataka-style spicy dal dumplings is authentically made with toor dal. However people also make this with a combination of toor and chana dal. The dumplings are steamed in a cooker or idli pan. The nuchinunde is extremely healthy and is low in fat and hence is a guilt-free snack.
The steamed lentil dumplings go well with majjige huli or hasi majji, which are both curd-based side dishes. In this recipe, we have used dil leaves. However, dil leaves are optional. Carrot and coriander can be used instead to enhance the taste of the dish.
The nuchinunde is extremely healthy and simple to make at home. It is an easy and delicious recipe that makes for a perfect breakfast meal. So if you'd like to try something light and healthy for breakfast, here is a recipe with a video followed by a step-by-step procedure along with images.
NUCHINUNDE VIDEO RECIPE
Recipe By: Suma Jayanth
Recipe Type: Breakfast
Serves: 20 pieces
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Toor dal - 1 bowl
Water - ½ litre + 3 cups
Whole green chillies (small size) - 10-20 (depending on the spiciness of the chillies)
Ginger (peeled) - 4 (one-inch pieces)
Grated coconut - 1 cup
Coconut pieces (finely chopped) - ½ cup
Dil leaves - 2 cups
Salt to taste
Jeera - 2 tsp
Oil - for greasing
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1. Add toor dal into a mixing bowl.
2. Soak it with 3 cups of water for 5-6 hours and drain the excess water.
3. Add the whole green chillies in a mixer jar.
4. Add the ginger pieces.
5. Add one ladle of the soaked toor dal.
6. Grind it into a coarse paste.
7. Transfer it into a pan.
8. Add another ladle of the toor dal in the same mixer jar.
9. Grind it coarsely and transfer into the pan.
10. Repeat the process of grinding and transferring for the entire toor dal.
11. Once done, add grated coconut.
12. Then, add the chopped coconut pieces.
13. Add dil leaves and salt.
14. Mix thoroughly.
15. Add jeera and mix well again and keep it aside.
16. Add half a litre of water to the heated idli pan.
17. Place the idli plate on top.
18. Grease the idli plate with oil.
19. Take portions of the mixture and roll them into small oval-shaped balls with your hand.
20. Add the oval-shaped balls on the idli plate.
21. Cover it with a lid and allow it to cook for 15 minutes on a medium flame.
22. Open the lid and carefully take out the steamed pieces.
23. Transfer them onto a plate and serve.
- 1. Adding dil leaves is optional.
- 2. You can add grated carrot and coriander instead of dil leaves as well.
- Serving Size - 1 piece
- Calories - 70 cal
- Fat - 0.9 g
- Protein - 1 g
- Carbohydrates - 10 g
- Sugar - 1 g
- Fibre - 1.6 g
STEP BY STEP - HOW TO MAKE NUCHINUNDE
1. Add toor dal into a mixing bowl.
2. Soak it with 3 cups of water for 5-6 hours and drain the excess water.
3. Add the whole green chillies in a mixer jar.
4. Add the ginger pieces.
5. Add one ladle of the soaked toor dal.
6. Grind it into a coarse paste.
7. Transfer it into a pan.
8. Add another ladle of the toor dal in the same mixer jar.
9. Grind it coarsely and transfer into the pan.
10. Repeat the process of grinding and transferring for the entire toor dal.
11. Once done, add grated coconut.
12. Then, add the chopped coconut pieces.
13. Add dil leaves and salt.
14. Mix thoroughly.
15. Add jeera and mix well again and keep it aside.
16. Add half a litre of water to the heated idli pan.
17. Place the idli plate on top.
18. Grease the idli plate with oil.
19. Take portions of the mixture and roll them into small oval-shaped balls with your hand.
20. Add the oval-shaped balls on the idli plate.
21. Cover it with a lid and allow it to cook for 15 minutes on a medium flame.
22. Open the lid and carefully take out the steamed pieces.
23. Transfer them onto a plate and serve.
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