Togari bele nuchhina unde

Ingredients 

Togari bele (toor dhal)—2 cup

Green chillies—6 to 7 

Fresh grated coconut—1/2 cup

Ginger (shunti)—small piece 

Curry leaves (karibevu//kadipatta)—2 tablespoon chopped 

Coriander leaves (kothambari soppu)—2 tablespoon chopped 

Sabbasige soppu (dil leaves)—1/2 cup chopped 

Salt —to taste.

Asafoetida-(hing)—1/4 teaspoon 

Method 

Wash and soak togari bele in water for 2 to 3 hours.

Drain the  water.

Grind the togari belle along with ginger and green chillies in a mixer grinder jar or food processor to coarse mixture without adding water.

Don’t grind to smooth paste.

Transfer to a  mixing bowl ,add in grated coconut,chopped kothambari,karibevu,dil leaves,salt and asafoetida.

Mix the ingredients well 

Note;;you can add 1/2 teaspoon of arisina (turmeric powder)optional 

Now grease the idli plates.

Heat water in a steamer.

Take 3 to 4 tablespoon of the mixture,make oval shaped dumplings and place them in idli plates.

Keep the plates in steamer and steam cook for 12 to 15 minutes on medium heat.

Once done turn off the flame.

Remove the idli plates from steamer and let it cool for a while.

Remove the nuchhina unde carefully with a spoon.

Serve with majjige huli,ghee.

Note;;you can also add chopped onions.