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Flatlay of nuchinunde served on a brown wooden plate with a bowl of coriander coconut chutney and ghee on a green background

Nuchinunde

Praneetha A Goutham
Steamed lentil dumpling or nuchinunde is a completely lentil-based nutritious vegan Indian breakfast or snack option. They are easy to make, protein-rich and wholesome.
5 from 3 votes
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Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Snack
Cuisine Indian, Karnataka
Servings 16 nuchinunde
Calories 45 kcal

Ingredients
  

Measurement: 1 cup = 250 ml

To grind

  • 1/2 cup toor dal
  • 1/2 cup moong dal
  • 2 tbsp chana dal
  • 3 numbers green chilies
  • 1/2 tsp fresh ginger - fairly chopped
  • 1/2 tsp black pepper
  • 1/2 tsp cumin seeds
  • 1 tsp salt

To add to the ground mixture

  • a handful cilantro (coriander leaves) - finely chopped
  • 2 sprigs fresh curry leaves - finely chopped
  • 4 tbsp fresh grated coconut
  • 1/4 tsp turmeric powder
  • a pinch of asafoetida

Instructions
 

  • Wash the three lentils well until water runs clear and soak them in about 3 cups of water for 2 hours.
  • The lentils would have then soaked well, turned soft, and easily breakable.
  • Next, drain the lentils well in a colander or spread on a kitchen towel so that the water content is removed as much as possible.
  • Transfer the well-drained lentils to a mixer jar along with green chilies, ginger, black pepper, and cumin seeds. Since I used rock salt, I added it too to grind.
  • Without adding any water grind the mixture slightly coarsely. Ensure that you don't grind it too smooth.
  • Transfer the ground mixture into a bowl and add chopped coriander leaves, curry leaves, grated coconut, turmeric powder, and asafoetida.
    If you did not add salt while grinding, add it now.
  • Mix everything well and immediately shape the mixture into oval-shaped dumplings and place them on a steamer plate or idli plates.
    In case the ground mixture is too smooth and you are not able to shape them, add lot more grated coconut.
  • Meanwhile pour water into your steamer or idli cooker and bring it to a boil. Once it starts to boil, place the idli stand or the steamer plate inside. Close the lid and steam it for 10 minutes.
  • After 10 minutes take out the idli stand or steamer rack and let the nuchinunde cool a bit. They might look undercooked at this stage, but they harden up a bit and get the right texture on cooling.
  • Remove the nuchinunde from the idli plates/steamer and serve hot with ghee and coconut chutney, majjige huli, or shunti thambuli.

Notes

  1. Do not steam the nuchinunde for more than 12 minutes, as they will turn hard. 
  2. Adjust the salt and spices as per your taste.
  3. If you want to store the mixture or make the nuchinunde in batches, do not add salt at once. Add it just before steaming the nuchinunde. If not, the mixture will turn slightly runny and you will not be able to shape them. 

Nutrition

Serving: 1numberSodium: 152mgCalcium: 10mgVitamin C: 1mgVitamin A: 14IUSugar: 1gFiber: 2gPotassium: 3mgCalories: 45kcalSaturated Fat: 1gFat: 1gProtein: 3gCarbohydrates: 8gIron: 1mg
Keyword Nuchinunde
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