To Kannadigas Nuchhina Unde needs no introduction. All I want to say is one must eat it to experience the taste. You can serve this on it's own or serve it with Majjige Saru. Both ways it is yummilicious. If you want to experience rustic Karnataka Cuisine don't forget make them :)
Nuchhina Unde ready to be steamed.
Recipe for Nucchina Unde
Nucchina Unde ~ Steamed Lentil Cakes
Preparation time : 1hr
Cooking Time: 30mins Total Time Taken : 1.5 hrs
Serves :
5 people
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Ingredients:
Togaribele
(Pigeon Peas): 4 fistfuls
Hesarubele(split
green bean) : ½ fistful
Kadalebele(split
Chickpea)
Grated
fresh Coconut : 5 Tbsp
Green
Chilies : 5
Onion:
1 big
Ginger:
1 inch add more if you like it.
Coriander
Leaves: 3 Tbsp
Asafoetida:
1 generous pinch
Salt
for taste
Method :
1. Soak all dals or
beles for an hour.
2. Chop onions to fine
pieces, coriander and ginger too.
3. After an hour,
grind bele, greenchili and salt to a coarse paste. Use less water or minimum
water. It should make thick dough.
4. To the ground
batter add chopped onions, ginger, coriander leaves, grated coconut, asafoetida.
Mix well. Shape them into desired shape and steam for 10 mins or till done.
5. Serve it with
coconut chutney or Majjige Saru (Yogurt sambar)
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Few Points to Note:
1. You can alter the ratios of the dals or 'beles' in the recipe but you should know the outcome of it
2. Adding more kadalebele or chana dal makes this cake/unde a bit hard.
3. Quantity of Togaribele or Toor dal is more as the resulting unde has better taste, soft and light.
4. Hesarubele or moong dal is easy on stomach, lowers Glycemic Index and also makes the cake softer.
I served it with Majjige Saru/Huli. You can serve hot unde with simple coconut chutney too.
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