Monday, September 24, 2007
Bele undi - Steamed Lentil Dumpling
Bele undi, steamed lentil dumplings, is one of my
favorite snacks. I often make this steamed dumplings
because the recipe does not require cooking oil.
I have not eaten these steamed dumplings in
restaurants in India. I remember eating these dumpling
regularly in my home in Bangalore.
My mom always used fresh grated or finely chopped
coconut to do Bele undi. My mother also added
some ground cinnamon and cloves to make it it spicier.
Here, in United States, instead of coconut, I add carrot.
This is pretty versatile dish, you can use various chopped greens or
herbs such as spinach, parsley , mint or cilantro.
Bele undi, is made with chana dal - resembles yellow
split peas. Chana dal is widely used in Indian
cuisine. In southern India, chana dal is used to make
various spice blends, gravies, and also sweets such as
puran poli. Vada - deep fried lentil dumplings , made
from chana dal is a popular street snack in south
Chana dal is also known as Bengal Gram dal.
Chana dal is good for people with diabetes. Visit
to know more about health benefits of chana dal.
Visit mahanandi for other great chana dal recipes
Bele Undi for RCI: Karnataka, hosted by Asha
1 cup chana dal
1 cup chopped dill
1 cup finely chopped onion
1/2 finely chopped carrot
1 tsp crushed red pepper
1/4 tsp garam masala or curry powder
3/4 cup water
Salt to taste
Soak chana dal in water for 4 hours and then drain the water.
Using a blender, make it into a coarse paste adding water.
Mix the coarse paste of chana dal, with onion,
carrot, dill, spices and the salt.
From 2 tablespoon of this mix, make oblong balls
and steam cook it in a rice cooker or idly cooker for
about 15 minutes or until the batter sets completely.
I usually eat these dumplings without any dipping sauce. However,
you can use chutney or salsa to eat with these lentil dumplings.