Nucchina Unde

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24 nucchina unde or dumplings


  • 1 1/2 cups toor dal
  • 1 inch ginger (finely chopped)
  • 2 green chillies (finely chopped)
  • pinch of hing or asafoetida
  • 2 tbsp coconut pieces or freshly grated coconut
  • salt to taste
  • 1 cup chopped dill leaves


  1. Soak the toor dal for 1/2 hour - 1 hr. Once the dal is soaked well, drain the water completely. Blend the dal well till you get a coarse mixture. (It is important to drain the water before using otherwise the mixture will be too runny).

  2. To the blended mixture, add salt. Add the chopped giner, green chillies, coconut pieces and dill leaves as well. Mix everything together. 

  3. To steam the dumplings, take a large vessel with a lid (preferably a cooker). Pour about 3-4 cups water in the cooker. Take idli moulds or steel plates and grease it with a little oil. 

  4. Shape the prepared batter into small elongated dumplings and place them in the plates or idli moulds. Place the entire idli mould in the cooker. Close the lid of the cooker and place a small glass on top. You don't need to put the whistle on the cooker. 

  5. Steam the dumplings for 20 minutes and serve them hot with some chutney or ketchup.  

Recipe Notes

If you don't have a cooker, you can use a normal steamer as well.