Lentil Balls

India has many regional cuisines that have basic similarity, while the regional flavor makes them unique in their own right. Recently, I came across a traditional Karnataka recipe that is somewhat similar to our own “adai” in composition, but different in the preparation. I found these lentil balls or “nuchinu unde” very tasty, quite filling, nutritious and healthy. Traditionally it is served with  "majjige huli"or more kuzhambu. Please try this recipe and you will enjoy it.

Figure 1: Batter for making Lentil Balls 

Ingredients: (Makes 8 balls)
Thur dhal or red gram dhal – 50 ml measure
Moong dhal or green gram dhal – 50 ml measure
Channa dhal or Bengal gram dhal – 50 ml measure
Green chili – 2 no, chopped
Ginger – 1” piece, grated
Coconut – grated, 3 tablespoons
Asafoetida – ⅛ teaspoon
Salt – to taste
Coriander leaves – chopped, 1 tablespoon
Curry leaves – a few, chopped
Gingelly oil – 2 teaspoons

Figure 2: Lentil Balls ready for steaming

Method: Wash and soak the dhals in water for 3 hours. Later, drain the excess water and grind them together to form a coarse paste. Transfer the ground paste to a bowl, add ginger, green chilies, coconut, asafoetida, coriander leaves, curry leaves, and required salt (Figure 1).

Mix well; add oil and shape the contents into balls. Place them on an idly mould (Figure 2) and steam for 15 minutes. 

Serve hot with coconut chutney or any other chutney of your liking. 

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