Avalakki nuchhina unde

 

Ingredients 

Ghatti avalakki ( thick poha// rice flakes)—2 cups

Togari belle (toor dhal)—1/2 cup

Kadale belle (channa dhal)—1/2 cup

Green chillies (hasiru menasina kayi//hari mirch)—5 

Grated fresh coconut (kayi turi//nariyal)—1/4 cup

Curry leaves (karibevu//kadipatta)—handfull 

Chopped coriander seeds (dhania//kothambari soppu)—2 to 3 tablespoon 

Hing (asafoetida//ingu)—1 teaspoon 

Salt—to taste

Ginger( shunti//adarak)—small piece 

Method 

Wash and soak avalakki for 15 to 20 minutes,just add enough water to immerse avalakki.

Wash and soak togari belle and kadale belle in water for 2 to hours .

Drain the water completely.

Now grind the togari belle and kadale belle along with ginger,green chillies,karibevu,coriander leaves 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 soaked avalakki,grated coconut,hing,salt.

Mix all the ingredients well with your hands.

Now grease the idli plates.

Heat water in a steamer.

Take handfull of the ground mixture,make oval shaped dumplings and place them in idli plates.

Keep the plates in steamer and steam cook for 10 to 12 minutes on medium heat.

Once done turn  off the stove.

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

Remove the avalakki nuchhina unde with a spoon.

Serve hot with ghee,majjige huli or kadi.