Moode Idli with Mangalorean Egg Sukka

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.

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.

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.

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.

Sauté the Aromatics

• Heat the coconut oil in a wide kadai or pan over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
• Add the curry leaves and sauté for another 30 seconds until they are crisp.
• Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have started to turn golden brown at the edges.
• Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Cook the Sukka

• Reduce the heat to low and add the ground sukka masala powder to the pan. Sauté for 2-3 minutes, stirring constantly to prevent it from burning.
• Add the salt, optional jaggery, and 1/4 cup of water. Mix thoroughly to combine everything into a thick, fragrant paste.
• Cook for another 3-4 minutes, until the masala thickens and you can see the oil separating from the sides of the paste.

Combine with Eggs and Serve

• Gently place the slit, hard-boiled eggs into the pan with the masala.
• Carefully toss and coat each egg with the masala, being careful not to break them.
• Cover the pan and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the flavors of the masala.
• Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.