Steamed Toor Dal Dumpling

29 Jan

togari_nuchina_unde
Kandi Pappu Aviri Kudumulu.

Toor dal is soaked with chana dal or moong dal and is ground into coarse paste along with spices and herbs. The mixture is formed into around 2 inch long cylinders and steamed till well cooked. Serve steamed toor dal dumplings with any chuntey.
Makes: around 8 – 10 Togari Nuchchina Unde.

Ingredients:

Toor Dal 1/2 Cup
Chana Dal 1/4 Cup
Grated Fresh Coconut 1/2 Cup
Moong Dal 1 Tbsp
Green Chiles 2 – 3
Black Peppercorns 4
Cumin Seeds 1/2 tsp
Curry Leaves 3
Cilantro few Sprigs
Lemon Juice 1 tsp
Turmeric Powder a Pinch
Salt to taste

Method of preparation:

Soak toor dal, chana dal, moong dal in water for 3 – 4 hours.
Refresh in water and strain the soaked dals.
Remove stems, wash and roughly chop green chiles.
Clean, wash and finely chop cilantro and curry leaves.

First grind cumin seeds, black peppercorns into powder using a good blender.
Then add green chiles, soaked dals, fresh coconut, turmeric powder and salt.
Pulse the mixture till its coarsely ground. Don’t add water to the mixture unless extremely necessary.
Remove the ground mixture onto a mixing bowl, add curry leaves, cilantro and lemon juice.
Adjust any seasonings if required and divide the mixture into around 10 portions.

Form each portion into a ball, roll into thick 2 – 3 inch cylinder and lightly flatten the cylinder.
Repeat the same with remaining portions.
Place all the toor dal dumplings on a steamer and steam for 10 – 15 minutes.
Let them stand for around 5 minutes before touching.
Serve togari nuchchina unde with dalia coconut chuntey or any chuntey of your choice.
Notes: Make sure the toor dal is well cooked before removing from steamer.

Suggestions: If toor dal is ground too much, add few tbsps of toor dal in water and coarsely ground with before adding to the other mixture. Making bigger dumplings takes longer to steam.
Variations: You can also steam the ground toor dal mixture halfway and then mix with other spices and steam again till done.
Other Names: Steamed Toor Dal Dumplings, Togari Nuchchina Unde.

7 Responses to “Steamed Toor Dal Dumpling”

  1. sand January 30, 2011 at 8:24 pm #

    Before serving, smash the cylinders season it with little oil
    mustard seeds, coriander leaves and hung…then steam
    the same for few seconds..

  2. sneha January 30, 2011 at 8:57 pm #

    superb! helped me 4 my kids breakfast .

  3. Priya January 31, 2011 at 1:26 am #

    Delicious dumplings.

  4. Priya Sreeram January 31, 2011 at 8:20 am #

    good one !

  5. KISHIN MIRPURI February 2, 2011 at 11:01 am #

    COULD SOMEONE BE KIND ENOUGH TO E-MAIL ME THE RECEIPE HOW TO MAKE SPRING ROLL COVERS.
    THANK YOU
    KISHIN

  6. Hari Chandana February 3, 2011 at 9:17 am #

    Very very delicious kandi billalu.. Chala bagunnayi.. thanks for sharing !!

  7. suba karthik February 8, 2011 at 4:34 am #

    excellent i can try it for my kid everyday for his breakfast. need more recipes

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