Home / DIABETIC FRIENDLY RECIPES / MENTHYA SOPPINA TOGARI NUCHHINUNDE steamed savory dumplings using pigeon peas & fenugreek leaves
4 February, 2018

MENTHYA SOPPINA TOGARI NUCHHINUNDE steamed savory dumplings using pigeon peas & fenugreek leaves

Posted in : DIABETIC FRIENDLY RECIPES, SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh

When some thing strikes my mind, I surely try out that recipe and it definitely turns out too good ! may be by God’s grace ! So this is one such recipe. Neither I have ever used fenugreek leaves/methi in this particular dumpling nor I have seen anybody doing so. Hmmm…. so it’s a kind of my innovated recipe. The below mentioned quantity of ingredients yielded 8 nos., of dumplings of the shown size.

 

Ingredients:

  • Pigeon peas/ Toor dal – 3/4 cup
  • Fenugreek leaves/menthya soppu – 1/2 to 3/4 cup (chopped)
  • Green chilli – 3 nos., (hot)
  • Red chillies – 3 nos.,
  • Asafoetida(Hing) – 1/4 tsp
  • Grated fresh coconut – 1/2 cup
  • Salt to taste

 

PROCEDURE:

  • Wash  and soak toor dal for 2 -3 hours
  • Discard all the water and grind the soaked lentil/dal coarsely adding chillies, salt and hing
  • Transfer to a bowl and add in chopped fenugreek leaves and coconut and combine everything well
  • Make oval shaped dumplings and steam it for 10 – 12 minutes
  • Serve hot