1 cup Toor dal (yellow split pigeon peas)
1 cup chana daal (bengal gram)
4 green chilies
1.50 inch finely chopped ginger
10 curry leaves
¾ cup coriander leaves
¼ tsp asafoetida
1 cup grated coconut
salt
1
In a bowl, Add in Toor Dal and Chana Dal. Wash and soak the lentils for 3 hours.
2
In a Mixer Jar, Add in the washed and soaked lentils, Green Chilies, Ginger(1 inch), Coriander Leaves(1/2 cup), Curry leaves (4 to 5). grind them together to a coarse paste.
3
To this paste add in Ginger (1/2 inch), Coriander Leaves(1/4 cup), Asafoetida, Grated coconut, Curry leaves (chopped 4-5), and Salt. Combine all the ingredients together.
4
Grease the cavities of the Idli Mould.
5
Take small portions of the paste and shape them into oval dumplings and place them on the greased Idli mold.
6
Cook them in an idli steamer for 15 to 20 mins.
7
Nucchinunde is now ready. Serve along with ghee.
Ingredients
1 cup Toor dal (yellow split pigeon peas)
1 cup chana daal (bengal gram)
4 green chilies
1.50 inch finely chopped ginger
10 curry leaves
¾ cup coriander leaves
¼ tsp asafoetida
1 cup grated coconut
salt