It is a specality breakfast dish in Karnataka and popular in resturants across Bangalore. I tried to make it unique by adding spinach puree to give a greeny look.
The preparation does not require any soaking/fermenting and it is almost like instant idli just that it requires preparation and 10 minutes of resting time.
It is garnished with cashew nuts and grated carrot.
- Yields – 12 to 15
- Preparation time-10 minutes
- Resting time-10-15 minutes
- Cooking time-8-10 minutes (per batch)
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.
Preparation time-10 minutes
Soaking time- 3-4 hours/overnight
Cooking time-12-15 minutes (per batch)