Nuchina Unde

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Moong dal	1 cup
Chana dal	1 cup
Toor dal	1 cup
Coconut	½ cup	Dessicated
Green chillies	2 medium
Coriander leaves	2 tbsp
Hing / Asafoetida	½ tsp
Salt	To taste
Sugar	¼ tsp
Oil	½ tsp
Water	As required

Method:

Wash and soak the dals overnight or for 8 hours separately. Roast the green chilies in oil and set aside. Grind all dals, coconut, hing, salt, roasted green chilies, coriander leaves, and sugar with very little water. The mixture should be slightly thick so that you can shape them ovally.

       

       

       

Make equal sized ovals and place them in idli cooker or steamer and steam till the knife comes out clean.

       

             (Raw Batter)                                           (Cooked Dal)

Serve it with coconut chutney.

Tip:

1. If the batter becomes too thin, you can add some gram flour and mix to get the consistency right.
2. Even if it not too thick, you can spoon out the batter into the idli moulds if it is thick enough and does not change in shape when placed in the moulds.