A fragrant and uniquely shaped steamed rice cake from the Udupi-Mangalore region. Cooked in aromatic screw pine leaf moulds, these cylindrical idlis are incredibly soft and delicious with coconut chutney.
Prep20 min
Cook20 min
Soak300 min
Ferment600 min
Servings4
Serving size: 2 pieces
231cal
11gprotein
45gcarbs
Ingredients
2 cup Idli Rice (Also known as parboiled rice)
0.75 cup Urad Dal (Whole, skinned urad dal works best)
0.25 cup Poha (Thin variety, also known as flattened rice)
0.5 tsp Fenugreek Seeds (Also known as Methi seeds)
1.5 tsp Salt (Adjust to taste)
2.5 cup Water (For grinding, plus more for soaking)
Instructions
1
Soak Rice and Dal (5-6 hours inactive time)
Rinse the idli rice thoroughly in water 3-4 times, or until the water runs clear. Soak it in a large bowl with enough water to cover by 2 inches.
In a separate bowl, rinse the urad dal and fenugreek seeds. Soak them together in plenty of water.
A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, freshly ground masala of coconut and roasted spices. This dish is savory, tangy, and perfect with steamed rice or neer dosa.
Melt-in-mouth Moode Idli with protein-packed Kadale Gasi – pure soul-satisfying joy!
This mangalorean dish is perfect for breakfast. With 568.39 calories and 21.990000000000002g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
Let both bowls soak for at least 5 to 6 hours.
2
Grind the Batter (25 minutes)
Just before grinding, soak the poha in a small amount of water for 10-15 minutes until it softens.
Drain the water from the urad dal. Using a wet grinder or a high-speed blender, grind the dal and fenugreek seeds into a very smooth, light, and fluffy batter. Add about 1 cup of cold water gradually while grinding.
Transfer the urad dal batter to a large container, big enough for the batter to double in volume.
Next, drain the rice. Add the rice and the soaked, squeezed poha to the grinder. Grind to a fine, slightly coarse (like fine semolina) texture, adding about 1 to 1.5 cups of water as needed.
Pour the ground rice mixture into the container with the dal batter.
3
Ferment the Batter (8-12 hours inactive time)
Add salt to the combined batter. Using your clean hands, mix the batter thoroughly for 1-2 minutes in a circular motion. This traditional technique helps initiate fermentation.
Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot.
Allow the batter to ferment for 8 to 12 hours, or overnight. The batter should double in volume and have a pleasant, tangy aroma.
4
Prepare and Steam the Moode (20 minutes)
Once fermented, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
Prepare your steamer by adding 1-2 inches of water to the bottom and bringing it to a rolling boil.
Rinse the moode moulds (screw pine leaf moulds). Carefully pour the batter into each mould, filling it only up to 3/4 full to allow space for the idli to rise.
Place the filled moulds upright in the steamer basket or on a steamer plate.
Cover the steamer and steam on medium-high heat for 15-20 minutes.
5
Rest and Serve (10 minutes)
Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from becoming sticky.
Carefully remove the hot moulds from the steamer and let them cool for another 2-3 minutes.
To serve, gently push the cylindrical idli from the bottom of the mould onto a serving plate. The screw pine leaf can be peeled off before eating.
Serve hot with coconut chutney, sambar, or a dollop of fresh butter.
4
Serving size: 1 cup
337cal
11gprotein
38gcarbs
18gfat
Ingredients
1 cup Kala Chana (Rinsed and soaked overnight)
1 cup Grated Coconut (Fresh or frozen)
6 piece Dried Red Chillies (Byadgi or Kashmiri recommended for color)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tbsp Tamarind Paste
1 tsp Jaggery (Powdered)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Divided)
4 cup Water (For cooking and grinding, as needed)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for tempering)
4 clove Garlic (Lightly crushed)
12 piece Curry Leaves
0.25 tsp Hing
Instructions
1
Pressure Cook the Chickpeas
Drain the soaked kala chana and place them in a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but hold their shape. Allow the pressure to release naturally.
2
Prepare the Gasi Masala
While the chickpeas cook, heat a pan over low-medium heat. Dry roast the dried red chillies, coriander seeds, and cumin seeds for 2-3 minutes until fragrant.
Add the grated coconut and continue to roast, stirring constantly, for 4-5 minutes until it turns an even golden brown.
Turn off the heat and let the roasted mixture cool completely.
Transfer the cooled ingredients to a blender jar. Add the tamarind paste, jaggery, turmeric powder, and about 1/2 cup of water. Grind to a very smooth, fine paste, adding a little more water if necessary.
3
Combine and Simmer the Curry
Once the pressure has released, open the cooker. Check that the chickpeas are cooked through.
