Nuchina Unde

Nuchina unde is a tasty lentil based steamed savoury dumplings.. if I have to put it in that way...also a very good alternative to the fried snack..
It is one whole snack in itself very filling and healthier..
It can also be added to mor kuzhambu/majjige Huli instead of vegetables and had with hot steamed rice.
You can either use split chickpeas or tuvar dal(non oily).
Or either mix of both.
I have used only tuvar dal to keep it healthy.
You have to saok dal dal for 2 hours but not more than 3 hours.
Grind red chillies, turmeric, ginger, asafoetida, cumin coarsely.
Then drain water completely from dal, and grind it coarsely, like a dal should be broken into 4 to 5 parts maximum.
Add this coarse dal mixture to the coarse paste.
Add salt, chopped coriander, curry leaves and fresh/frozen coconut.
Mix well.
The mixture should be tight and binding.
Make small size balls steam them until cooked, like idllies, without adding whistle to the cooker and serve hot with chutney or morkuzhambu.

Ingredients:
Tuvar Dal - 1 cup,
Green Chillies - 1,
Red Chillies - 1,
Turmeric a pinch,
Ginger - 1/2 teaspoon grated,
Asafoetida  - a pinch,
Cumin seeds - 1 teaspoon,
Salt,
Grated coconut fresh/frozen - 1/2 cup,
Chopped Coriander - 1 tablespoon,
Curry Leaves  - 8-10 chopped.

Method:
Soak dal for two to three hours.
After the soaking time, completely drain water from the dal.
Grind green chilly, red chilly, turmeric, ginger, asafoetida and cumin seeds to a coarse paste, without adding any water.
Now, grind the dal to a coarse powder.
Mix dal and paste,  to this mixture, add grated coconut, salt, coriander and curry leaves and mix well.
Meanwhile keep the streamer ready, if you are using idly plates grease them.
Or alternately grease a big bowl which you can place in the steamer
Make small balls and put them on the greased idly plates or bowl.
Do not over crowd the bowl.
Cover and cook in high flame for 5 minutes and lower the heat to medium to low and cook for another 10- 12 minutes.
If you insert a tooth pick or skewer it should come out clean.
Cool the for 2 minutes and enjoy hot nuchina  undes with fresh coconut chutney or mor kuzhambu/majjige huli.
You can find the recipe for the moz kuzhambu/majjige huli here

Notes:
You can also use either only chickpea/chana dal or half and half combination of both tuvar dal and chana dal.
The soaking time would be the same.
You can also add washed cleaned, chopped methi leaves or dill leaves or finely chopped onions.
Again one of the above or combination of them.
If you are using pressure cooker, then do not use the whistle to steam them, just steam them like idllies or dhoklas.