Nucchina Unde

‘Nuchhina Unde’ is a very traditional afternoon snack. It was generally made in our house with the sweet Kucchida kadbu( Steamed Kadbu), for the Nagara panchami festival. The popular belief being, nothing should be fried at home that day.

Made with Toor dal, it is very simple and tastes great, and can be made any time, not only on festivals.


1.Toor daal- 1 1/2 cup, soaked in water for an hour or two

2.Green Chilies- 5 to 6( more can be added if needed)

3. Ginger- one inch piece, chopped

4.Jeera- 1/2 tsp

5.Fresh grated coconut- 1/4 cup

6.Coriander leaves- a small bunch, very finely chopped

7.Asafetida- 1/4 tsp

8.Salt- To taste


Grind the daal coursly in a blender, using the least amount of water possible. The ‘grate’ button on the blender comes in handy for this. It has to be done in small batches, but the dal can grind with almost no water. With the last batch grind the green chilies, ginger, asafetida and jeera also to a thick paste. Mix the coconut, coriander leaves and salt in the end. Shape into small oval shaped balls and steam like idlies for about 10 to 15 minutes. The paste can also be filled in cooked rice flour like kadbu and steamed. Serve hot with ghee.

Finely chopped mint( Pudina), can be added to the paste to enhance flavor.


5 thoughts on “Nucchina Unde

  1. hey roopa,

    thank u so much for posting the recipe, i was so looking fwd to one by a bangalorean :). Do they also add channa dal, or am I remembering something wrong, cos my mom used to make it with channa dal – i might be wrong too, well this one is a really really healthy recipe – the best snack i think 🙂


  2. hey roopa,

    also since ugadi is fast approaching, lemme know what you plan to make specially for the festive, i always see ppl post the recipes after the occasion is over, if you can plan and post the recipes for ugadi before the festival, it will help ppl like me to also make it for the day 🙂 – just a suggestion!

    Dhanyavaadagalu 🙂

  3. Hi Rashmi,
    Actually, many people do add Channa Dal too, in either equal proportions with Toor Dal, or maybe a little less, but my mom and my Dodamma who makes awesome Nucchin-unde, never added any, So I was just following their recipe. But I am sure Channa Dal must give it a different taste. I must try it too next time.I think it would taste like the Unde I made for Sandige huli, and that was really yum!
    – Regards

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