Steamed Dal Rolls

That's a nice fancy name given to what we call as Nucchina Unde in Karnataka. These Dal rolls can be prepared using only Toor Dal or mixture of assorted Dals. Just Toor Dal tends to make it feel heavy to be eaten, mixture of Dals helps keep it a little lighter. The best part is there is no frying involved.

Ingredients:
1 cup Toor Dal
1/4 cup Chana Dal
1/4 cup Yellow Moong Dal
1 red onion - chopped
3-4 green chillies - chopped
Curry leaves
Coriander leaves
Salt

Preparation:
Soak the mixture of all three Dals for 2 hours. Drain out the water completely, add curry leaves, coriander leaves, salt to the Dal mixture and grind it coarse (not fine) with very little (almost no) water. The base should be thick and not like usual batter texture. Add chopped onions and green chillies to this paste. Make rolls by pressing the dough between your palms. Apply little cooking oil to Idli plates (or any other plates you usually use for steaming). Place the roles in the plates and steam them for 10 minutes.The traditional combination is - it is served with Majjige Huli (in Kannada) or Mor Kozhambu (in Tamil). Majjige Huli is made out of yogurt and vegetables. Or we can even serve with ghee and chutney.