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.

Sandigae Huli

Servings 4 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 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. Set aside.
Calories: 300kcal
Course: Recipe
Cook delicious - by Sandhya Jaideep © Copyright 2023. All rights reserved.