I got to know about "Nuchinunde", a traditional Karnataka breakfast 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 and fiber rich. 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 [Sometimes I use split green gram dal/moongdal chilka]
1 cup grated coconut
6-8 green chilies finely chopped [ You can increase as per your preference for spiciness]
1 inch ginger, chopped
Pinch of turmeric
1 cup chopped dill leaves [you may susbtitute it with methi leaves if you don't like dill leaves]
Handful of chopped coriander leaves 
1 tbsp coconut bits, chopped [optional]
1 sprig of curry leaves, chopped
Salt as per taste
1/4 cup finely chopped onions [optional, I haven't used here]
Ghee while serving


Wash all the dals nicely in water and soak them for 2-3 hours. Drain all the water after the soaking time is done. In a mixer, grind the dals coarsely with green chilies,ginger, coconut without adding any water. Put the ground mixture [which should be thick in consistency] into a big bowl. Now add turmeric powder, chopped dill leaves, chopped coriander leaves, chopped curry leaves, coconut bits [optional] and salt as per the taste. Mix it well. Divide the mixture into equal portion and roll each portion into oval shaped dumplings. [
You can also make them small sized balls and shape them as idli]. Place them in greased idli plate or cooker pan and steam them for 10-12 minutes. Switch off the flame and let it rest for 5 minutes before you remove them and place on serving plate. . 

Drizzle some melted ghee and serve hot with chutney of your choice.

Traditionally it is served with majjige huli. If you want to try majjige huli then below is the recipe

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 the warm delicious dumplings with majjige huli.

Happy cooking!


  1. Very delicious and inviting.

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