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5 Jan 2016

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.

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