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.