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 😀

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.

Drop the left overs in majige huli or sambar.

Ingredients:

1  cup toor dal
½  cup bengal gram/ chana dal
¼  cup black gram/ urad dal, split, without skin
¼  cup mung dal
3-4 tbsp chopped coriander leaves
2-3 tbsp chopped dill leaves (optional)
2 tsp grated ginger
1 tsp chopped green chili
½ cup chopped onion (optional: This is usually skipped during festivals)
A pinch of asafetida
Salt

Equipment:

Food processor/ Wet grinder/ Mixer
Steamer

Recipe:

Soak the dals together for 2-3 hours.

Drain and grind with minimum water into a very thick consistency, almost between a dough and a batter.

(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. )

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.

Mix in the leaves, asafetida, onion, grated ginger, chilies and salt.

Make into little balls and steam for 10 minutes.

Serve with a dollop of ghee and curds, or drop into majige huli.

Note: You could also flatten the balls and deep fry them for a crispier version.