Nucchina Unde | Steamed Moong Masala Vada

Nucchina Unde are steamed lentil dumplings (steamed masala vada) from the cuisine of Karnataka.

About this recipe

In Kannada, Nucchu means broken bits and unde means ball, which translates to broken dal dumplings. These are steamed savory dumplings which are made with lentils and the usual South Indian ingredients like green chili, curry leaves, ginger and coconut.

The lentils which are typically used in this recipe are toor dal, chana dal or yellow moong dal or combination of these. I have already shared the recipe which uses toor dal – Nuchinunde

Steamed dumplings are a very similar to masala vada, but without the frying.

Today I will be using yellow moong dal to make these Khara Nuchinunde. Though it’s quite filling, yellow moong dal makes this recipe light and easy on the palette.

This Nucchina Unde is

• a steamed lentil dish

• can be enjoyed for breakfast or snack

• vegan and oil free

• enjoyed with chutney or majjige huli

How to make Nucchina Unde?

1 – Add the yellow moong dal in a large bowl and rinse thoroughly. Soak the dal in plenty of water for three hours.

2 – Drain the dal and add it to the food processor or blender jar. Just make sure to drain out as much water as possible from the dal.

3 & 4 – Add green chili and ginger and pulse it few times to make a coarse mixture. Do not grind to a fine paste.

5 & 6 – Transfer the mixture to a large bowl, add onion, coconut, dill, curry leaves, coriander leaves, asafoetida and salt.

7 & 8 – Mix it well. Take a small portion of the mixture and make oval shaped dumpling.

9 – Grease a plate or the idli stand and place these dumplings.

10 & 11 – If using instant pot – add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer and cook for 10 minutes and do a quick release after 30-45 seconds. 

If using Idli steamer or pressure cooker, boil 1.5 cups of water and place the idli stand filled with these nuchinunde. Close the lid and steam the dumplings for for 10 to 12 minutes on high. If using pressure cooker do not place the whistle. Remove the Nucchina Unde 5-7 minutes after its done.

12- Serve the hot nuchinunde with chutney.

Serving Suggestions:

Nucchina Unde can be served with ghee, peanut chutney and majjige huli.

Pro Tips –

Keep the mixture slightly coarse, just make sure that when you take a small portion of the mixture you should be able to make a ball.

If the mixture is ground to a fine paste, they will be harder after they are steamed.

Use fresh coconut or frozen, not desiccated coconut.

Frequently Asked Questions –

Can I fry them?

Yes, you may. If you fry them they will be very similar to masala vada.

What other dals can I use?

You can use toor dal and chana dal.

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