Togari Nuchhin Unde is steamed lentil dumplings, which are an ideal protein-packed healthy breakfast from the Karnataka region of South India.
Since we live in Gujarat we love our steamed snacks. Dhokla, Khaman and Patras are some of the most popular steamed snacks of Gujarat. I did know about some of the steamed snacks that South has to offer us, but Togari Nuchhin Unde was new to me. I got the recipe from The Udupi Kitchen by Malati Srinivasan.
Togari Nuchhin Unde is normally served for breakfast along with some chutney, though I served some Sambar too. Perhaps there are different versions of this unde where they use different lentils, sometimes a combination of lentils is also used. I used Toor Dal, also called Tuar Dal or Arhar Dal. While making the Unde it is important to soak the lentil for at least 2-4 hours. While grinding no water should be used. The water absorbed by the dal is sufficient for it to grind. We add coconut, spices and salt too. Salt also release its water which helps in grinding. All the same, if you have difficulty in grinding then sprinkle a few drops at a time. Make sure to grind in short bursts so we get a slightly coarse mixture.
While steaming any snack, one must remember to place the steamer on flame at least 5-7 minutes prior to placing anything in the steamer. Also, we must grease the steamer so that the dumplings do not stick. To steam these dumplings we need about 10 -12 minutes.
Tempering the dumplings is a personal choice, though I added a tempering of mustard seeds, asafoetida and curry leaves. These dumplings are delicious on their own but taste fantastic with some coconut chutney.
I am happy that Togari Nuchhin Unde has become a part of our breakfast menu and loved by my hubby. This breakfast dumpling is my post for the alphabet T where I am posting under Pick one State and make three Dishes for our regular BM under the theme A to Z series.
Togari Nuchhin Unde
11/2 cups tuvar dal
4 whole red chillies
4 green chillies, chopped
1/2 cup coconut, grated
1/8 tsp asafoetida
Salt to taste
1/4 tsp cooking soda
1 tbsp oil
1/2 tsp mustard seeds
1 tbsp lemon juice
1 tbsp coriander leaves
1 tbsp coconut, grated
Wash and soak the dal for 2 hours, Drain.
Grind with red and green chillies, ginger, coconut and asafoetida to a coarse paste. Do not add water while grinding.
Mix in salt, cooking soda and coriander leaves.
Form the dough into small lemon sized balls and shape into ovals.
Steam in a greased tray of a steamer for 10-12 minutes.
Let cool and arrange in a shallow tray.
Heat oil, add mustard seeds. As soon as they splutter, pour over the steamed dumplings.
Sprinkle lemon juice and garnish with coconut and coriander leaves.