About:

Nuchinunde – These are steamed lentil dumplings traditionally served as a snack or as a breakfast. It is very popular in the state of Karnataka, India.

Traditionall toor dal and channa dal/split chickpeas is used to make these dumplings but here I have used multi lentils to make it healthy and relishing.

Fresh dill make the dumplings more flavorful , these hearty bites are steamed without using any oil  and can be served for a snack and  are vegan friendly, for gluten free version just skip oats and just make them with lentils.

These can be served alongwith a Yogurt based dip/chutney.

Yields-15-18 dumplings
Preparation time-10 minutes
Soaking time- 3-4 hours/overnight
Cooking time-12-15 minutes (per batch)

Ingredients:

• Toor dal-1/2cup
• Green gram-1/2cup
• Brown lentils-1/2cup
• Yellow moong dal-1/2cup
• Oats-1/4cup
• Green chillies-3-4
• Ginger-1/2inch piece
• Finely chopped onion-1medium
• Chopped fresh dill leaves-1cup
• Salt-as per taste

Procedure:

• Wash and soak toor dal, green gram, brown lentils, yellow moong dal in water for 3-4 hours/ overnight.
• After soaking time drain water thoroughly from the soaked lentils and place them in a blender/food processor along with green chillies, ginger and whizz to a coarse mixture without adding any water.
• Transfer the ground mixture to a bowl, add in onion, dill leaves, salt, oats and mix well until well combined.
• Pre-heat water in a steamer/idly pan and make a oval shaped dumplings and arrange them in a steel bowl.

• Steam them for 10-12 minutes.

Serve hot with dips/Chutney’s:

Almond and Curry Chutney:

Roasted Peanut Chutney:

Split peas Chutney:

Note:

• Make sure not to add any water while blending.
• If the mixture is too soggy to form dumplings add extra oats.
• Microwave steamer/the traditional steamer can be used to steam these dumplings.