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A unique cylindrical idli from coastal Karnataka, steamed in fragrant screw pine (Kedige) leaf moulds. This aromatic, fluffy rice cake is a traditional breakfast delight, best enjoyed with sambar or chutney. Note: This recipe requires 6 hours of soaking and 10-12 hours of fermentation.
For 4 servings
Soak the Rice and Lentils
Grind the Batter
Combine and Ferment
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A unique cylindrical idli from coastal Karnataka, steamed in fragrant screw pine (Kedige) leaf moulds. This aromatic, fluffy rice cake is a traditional breakfast delight, best enjoyed with sambar or chutney. Note: This recipe requires 6 hours of soaking and 10-12 hours of fermentation.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 189.58 calories per serving with 8.19g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Prepare for Steaming
Steam the Moode
Serve
Add 1/2 cup of finely chopped or grated vegetables like carrots, beans, and peas to the fermented batter before steaming for added nutrition and color.
For a healthier, fiber-rich version, replace 1 cup of idli rice with 1 cup of foxtail millet or kodo millet. The soaking and grinding process remains the same.
Add a tempering of mustard seeds, cumin seeds, chopped green chilies, and curry leaves to the batter for a spicy kick.
The fermentation process involved in making the batter increases the bioavailability of nutrients and populates it with probiotics, which are beneficial for a healthy gut microbiome and easy digestion.
Urad dal is a rich source of plant-based protein and essential amino acids, which are vital for muscle repair, growth, and overall body function.
Made from rice and lentils, Moode is rich in complex carbohydrates that provide a steady release of energy, keeping you full and active for longer periods.
As this dish is steamed and uses minimal oil, it is naturally low in fat and calories, making it an excellent choice for weight management and a heart-healthy diet.
Moode is a traditional dish from the coastal regions of Karnataka (Udupi-Mangalore). While the batter is similar to that of a regular idli, the key difference is that Moode is steamed in cylindrical moulds made from fragrant screw pine (Kedige or Kewda) leaves. This imparts a unique, subtle aroma and a distinct shape.
Yes, Moode is a very healthy dish. It is steamed, not fried, making it low in fat and calories. The fermentation process breaks down complex nutrients, making it easy to digest and beneficial for gut health. It provides a good balance of carbohydrates and plant-based protein.
One serving of Moode (approximately 3 pieces or 225g) contains around 280-320 calories. This makes it a substantial and nutritious breakfast option that provides sustained energy.
These moulds are commonly found in local markets in coastal Karnataka. Outside of this region, they can be difficult to find. You might find them at specialty South Indian grocery stores or online. Some people who have access to the plant make the moulds at home.
If you cannot find the traditional leaf moulds, you can still make this dish. The best alternatives are small, greased stainless steel tumblers or glasses to get the cylindrical shape. You can also use standard idli plates, though you will miss the unique shape and aroma.
A well-fermented batter will have nearly doubled in volume. It will be light, airy, and full of tiny bubbles. When you stir it, it should feel frothy and have a pleasant, slightly sour smell. If it smells overly sour or alcoholic, it may be over-fermented.
Yes, you can store the fermented batter in the refrigerator for up to 2-3 days. The batter will become more sour over time. Bring it to room temperature for about 30 minutes before steaming the moode.