Nuchhinunde (Lentil Ball)

  • Snacks
  • Servings
  • 2Spicy
  • 30 minutesCook Time
  • Cuisine : Indian
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This dish is the favorite in Karnataka homes for evening snacks. It was a savoury dish prepared during Nagarapanchami Festival, around the month of August. This variation of the lentil based dish is healthier since I have included sprouting peas and vermicelli, the dish itself does not include oil in any form of cooking. The preparation is similar to momo's but it can be a whole hearted meal for a person.


1/4 Kg sprouted peas 200 gms vermicelli 1/2 slice lemon 6-8 green chillies Asafoetida for taste Coriander leaves for taste Salt as per taste 1 cup coconut gratings (wet) 1 TSP cumin seeds 2 medium sized onions


Pressure cooker, Idly stand for pressure cooker & two large mixing bowls

Step By Step Method

  • 1. Dry fry semia till it turns brown 2. Sprinkle water for it to settle 3. Grind the sprouting peas, grated coconut (wet), cumin seeds, asafoetida, salt, finely copped green chillies, ensure that they do not grind to a paste, they need to have rough texture 4. Mix both and add coriander leaves & onion to achieve a loose dough state 5. Make them into egg shape & place them in a cooker in Idly stand in low flame (remember to add water in the cooker!) for 15 minutes without the whistle weight (cooker should not whistle) 6. Serve hot with tomato sauce