Nuchinunde With Majjige Huli

I got to know about "Nuchinunde", a traditional Karnataka snack from Kudpi Raj maam. He is the author/owner of Kudpiraj's Garam Tawa where he has put down his culinary experiences and posted tried and tested, veg as well as non-veg recipes picked up from traditional to international cuisine. More than the rock solid recipes, I like the simplicity in his writing and the amusing anecdotes associated with these recipes which gives the reader a glimpse into respective culture and the history that goes with it [whenever possible]. 

When I came across his Nuchinunde recipe here, I was happy to find an idea that was so easy to make especially for breakfast or even for kids tiffin [provided the school has facility to warm up the food from the tiffins, otherwise they turn bit hard on cooling]. With the combination of dals, leafy vegetables that goes into its preparation, and the process of steaming, this surely is a wholesome healthy snack/ dish full of proteins, vitamins and minerals. I decided to prepare them the next day itself. [It needs a bit of pre-planning as it calls for time to soak the dals]


1/2 cup tuvar dal

1/2 cup chana dal
1/2 cup moong dal
1/4 cup grated coconut
2 green chilies finely chopped [ You can increase as per your preference for spiciness]
1 inch ginger grated
Pinch of turmeric
1 tbsp chopped dill leaves
Handful of chopped coriander leaves , half of which will be used while grinding.
Coconut bits, chopped [optional]
Salt as per taste.


Wash all the dals nicely in water and soak them for 2-3 hours. In a mixer, grind the dals coarsely with green chilies, coconut, coriander leaves and dill leaves without adding any water. Now add turmeric powder, remaining chopped coriander leaves, grated ginger, coconut bits [optional], onions [optional] and salt as per the taste. This ground mixture/ batter should be thick. Mix it well and make oval shaped dumpling and steam them for 10-15 minutes. You can also make them small sized balls and place them in idli plates. 
I prepared majjige huli as an accompaniment to this dish.

Majjige Huli


1 cup fresh yogurt
3 tsp yellow chana dal [roasted chana dal or bhuna chana]
2 tbsp fresh coconut
2 tbsp water
small piece of ginger
1 green chili
salt to taste

To season

ghee for seasoning
1/2 tsp mustard
few curry leaves
pinch of asafoetida


Blend coconut, chana dal, green chili, ginger, water and salt into a smooth paste. Beat the yogurt to make it smooth. Add the blended mixture to yogurt. Make the seasoning with "to season" ingredients and add it to the mixture.

Enjoy these warm delicious dumplings with majjige huli or coconut chutney or even plain curds.

Happy cooking!


  1. Very delicious and inviting.

    On-going event: What's with my cuppa?