Steamed Lentil Dumplings (Nucchina Unde)

5 from 32 votes

Steamed Lentil Dumplings (Nucchina Unde)

Nuchinude or nucchina unde, also known as steamed lentil dumplings, is a breakfast or snack option that is rich in protein. It is created by combining a variety of lentils with simple spices, herbs, and aromatic ingredients. These dumplings are effortless to prepare, nourishing, and ideal for those who follow a vegan and gluten-free diet.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish, Snack

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: dumplings

Calories: 76kcal

Author: Shilpa Kerur

Ingredients

1 cup toor dal pigeon pea
¾ cup chana dal Bengal gram
¼ cup moong dal yellow lentils
¼ cup urad dal split black gram
¼ cup coconut grated
1 inch ginger
1 teaspoon cumin seeds
3-4 green chili or as per taste
1 large onion finely chopped
¼ cup cilantro finely chopped
1 teaspoon salt adjust as per taste

Instructions

Soak chana dal, toor dal, moong dal, and urad dal together for 2-3 hours. Rinse well using fresh water.
Grind the soaked dal with coconut, ginger, green chilies, and cumin into a coarse paste without adding any water (or use minimal water).
Mix onion, cilantro, and salt into the ground dal.
Take a lemon-sized mixture and shape it into a dumpling.
Lightly grease idli plates and place the dumpling on them.
Steam for 15 minutes in the idli steamer. Once they are steamed, let them sit in the stand for another 5 minutes before taking them out of the molds.
Serve hot with coconut chutney or chutney of your choice.

Notes

It is important to grind the dal with minimal water. We should be able to scoop and make oval-shaped dumplings easily without the batter falling apart.

Let the steamed dumplings sit in the idli stand for five minutes before taking them out. Slightly cooling them will make it easy to remove them from the mold.

Other ingredients that can be added to the batter are curry leaves, dill leaves, green onions, and grated carrots. For this recipe, you will need around one cup of dill leaves.

Nutrition