Sandigae huli is a very traditional Kannadiga dish. It used to be prepared during weddings, especially when the new groom visited the bride’s family. Looking back, this seems appropriate. This is a time consuming dish to make; makes sense to reserve for a special occasion!. This dish is composed of steamed dumplings, or ‘Undae’, cooked in a rich gravy (Huli). This is eaten with hot rice as a main dish.
Toor Dal : 1 cup
Green chillies : 8 – 10 – chopped finely
Cilantro leaves : ½ cup – chopped finely
Grated fresh coconut : ¾ cup
Salt : To taste
Asafoetida (Hing) : a pinch
Soak the dal (both for Undae and Huli, in separate bowls) for at least for 3 hours.
Drain all the water from the dal and set aside.
Add the chopped cilantro, green chillies, hing, and salt to the dal.
In a food processor, grind to a coarse mixture. Be careful not to add any more water to the mixture.
Using your hands scoop up a small handful of this mixture and shape into egg shaped ball.
Repeat until all the dal is used up.
Arrange the balls in a steamer, or idli cooker and steam just like an idli.
Recipe Credit : Shanta Rao