Moode with Kadale Gassi

Grind the Batter

• Drain the soaking water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
• Grind to a very smooth and fluffy paste, gradually adding about 3/4 cup of cold water. The batter should be light and airy. Transfer this to a large bowl.
• Next, drain the rice and the soaked poha. Grind them together to a slightly coarse, semolina-like texture, adding the remaining 3/4 cup of water as needed.
• Add the ground rice mixture to the urad dal batter in the large bowl.

Combine and Ferment

• Add salt to the combined batter. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This helps in initiating the fermentation process.
• Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 10-12 hours, or overnight.
• The batter is perfectly fermented when it has doubled in volume, looks frothy, and has a pleasant sour aroma.

Prepare for Steaming

• 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.
• Carefully pour the batter into each screw pine leaf mould (Moode), filling it only up to 3/4 full to allow space for it to rise.

Steam the Moode

• Place the filled moulds upright in the steamer rack. If they don't stand on their own, you can place them inside a container or cup that fits in the steamer.
• Cover the steamer and steam on medium-high heat for 15-20 minutes.
• To check for doneness, insert a toothpick or skewer into the center of a moode. It should come out clean.
• Turn off the heat and let the moode rest inside the steamer for 5 minutes before removing.

Serve

• Carefully take the moulds out of the steamer and let them cool for a few minutes, which makes de-moulding easier.
• To serve, gently push the cylindrical idli out from the bottom of the leaf mould or carefully unwrap the leaves.
• Serve the hot, aromatic Moode immediately with coconut chutney, sambar, or a spicy chicken or fish curry (gassi).

Prepare the Curry Base

• Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
• Once the oil is hot, add the mustard seeds and let them splutter.
• Add the curry leaves and sauté for 30 seconds until fragrant.
• Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.

Simmer the Gassi

• Add the ground masala paste to the pot. Sauté for 7-10 minutes, stirring frequently, until the paste thickens, the raw aroma disappears, and oil begins to separate from the edges.
• Pour in the cooked chickpeas along with their reserved cooking water. Add the remaining 1 tsp of salt and the optional jaggery. Mix everything well.
• Add another 1 cup of water, or more, to adjust the gravy to your desired consistency (it should be a thick gravy).
• Bring the curry to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, allowing the flavors to meld beautifully.

Garnish and Serve

• Turn off the heat. Garnish with freshly chopped coriander leaves.
• Let the curry rest for 10 minutes before serving for the best flavor. Serve hot with steamed rice, neer dosa, or sannas.