Nucchina Unde | Karnataka Nucchina Unde | Steamed Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- ½ Cup togaribele/toor dal
- 1 Tbsp kadalebele/chana dal
- ¼ Cup packed grated coconut
- 1 Tsp jeera
- ½ Tsp mustard
- 1" ginger
- 1-2 green chilli
- 2-3 sprigs coriander
- 5-6 curry leaves/ karibevu
- 1 small crystal hing/asafoetida
- Coarse sea salt to taste
- 1 pinch baking powder
- In a bowl, add the dals, wash and soak them for 4-5 hours
- Drain the dals , and add them into a mixer jar
- Gather green chillies, ginger, curry leaves, peel ginger, and chop them roughly
- Add these to the dals
- Also add mustard, jeera, black pepper and hing/asafoetida
- Pulse the dals once
- Next add grated coconut and coarsely grind into a thick paste, do not add too much water
- Empty this into a bowl, add baking powder and salt to taste
- Next finely chop dill leaves and coriander leaves
- Add these to the paste
- Give everything a quick mix, do not overbeat
- Grease plates with oil
- Take fistfuls of the dal mixture and make kadubu as shown, wet your hands while doing this, place these on greased plates
- Make kadubu with remaining batter and prepare for steaming
- Steam in a steamer for 11-12 minutes till they are set and done
- Let them rest for 5 minutes
- Serve piping hot with kadhi or paladya
You can add more chana dal if you prefer
Do not forget to add ginger, it aids in digestion
Do not grind the mixture into a fine paste, add less water and pulse, the paste should be coarse
Wet your palms while shaping the kadubu, you can make them round too
Recipe by Food Of Interest at https://foodofinterest.com/nucchina-unde/
3.5.3226