Moode
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Rice and Lentils
- b.Rinse the idli rice thoroughly in water 3-4 times until the water runs clear. Soak it in 3 cups of fresh water for at least 6 hours.
- c.In a separate bowl, rinse the urad dal and fenugreek seeds. Soak them together in 1 cup of fresh water for 6 hours.
- d.Just 15 minutes before you plan to grind, soak the thick poha in just enough water to cover it.
- 2
Step 2
- a.Grind the Batter
- b.Drain the soaking water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
- c.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.
- d.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.
- e.Add the ground rice mixture to the urad dal batter in the large bowl.
- 3
Step 3
- a.Combine and Ferment
- b.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.
- c.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.
- d.The batter is perfectly fermented when it has doubled in volume, looks frothy, and has a pleasant sour aroma.
- 4
Step 4
- a.Prepare for Steaming
- b.Once fermented, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
- c.Prepare your steamer by adding 1-2 inches of water to the bottom and bringing it to a rolling boil.
- d.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.
- 5
Step 5
- a.Steam the Moode
- b.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.
- c.Cover the steamer and steam on medium-high heat for 15-20 minutes.
- d.To check for doneness, insert a toothpick or skewer into the center of a moode. It should come out clean.
- e.Turn off the heat and let the moode rest inside the steamer for 5 minutes before removing.
- 6
Step 6
- a.Serve
- b.Carefully take the moulds out of the steamer and let them cool for a few minutes, which makes de-moulding easier.
- c.To serve, gently push the cylindrical idli out from the bottom of the leaf mould or carefully unwrap the leaves.
- d.Serve the hot, aromatic Moode immediately with coconut chutney, sambar, or a spicy chicken or fish curry (gassi).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The authentic aroma comes from screw pine (Kedige/Kewda) leaves. If unavailable, use greased steel tumblers or regular idli plates for a similar texture but different aroma.
- 2Using your hands to mix the batter introduces beneficial wild yeast, aiding in better fermentation.
- 3For fermentation in colder climates, place the batter in a preheated (and turned off) oven or an Instant Pot on the 'Yogurt' setting.
- 4Do not over-steam, as it can make the moode hard and dry.
- 5The batter consistency is key. It should be thick enough to coat a spoon but still be pourable.
- 6Let the moode cool for a few minutes before de-moulding to prevent them from breaking.
Adapt it for your goals.
Vegetable Moode
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.
Millet MoodeMillet Moode
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.
Spiced MoodeSpiced Moode
Add a tempering of mustard seeds, cumin seeds, chopped green chilies, and curry leaves to the batter for a spicy kick.
Why this is on our healthy list.
Promotes Gut Health
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.
Good Source of Protein
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.
Provides Sustained Energy
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.
Low in Fat and Calories
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.
Frequently asked questions
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.