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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.
For 4 servings
Soak Rice and Dal (5-6 hours inactive time)
Grind the Batter (25 minutes)
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 231.16 calories per serving with 11.17g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Ferment the Batter (8-12 hours inactive time)
Prepare and Steam the Moode (20 minutes)
Rest and Serve (10 minutes)
You can make this recipe using a mix of idli rice and sona masuri rice for a slightly different texture.
Finely grated carrots, chopped cilantro, or green chilies can be gently folded into the batter just before steaming for added flavor and nutrition.
For a quicker version, you can use idli rava (rice semolina) instead of whole rice, which reduces the soaking time for the rice component.
The fermentation process breaks down complex starches and proteins, making the idlis easy to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Moode Idli offers a complete protein profile by combining cereal (rice) and legume (urad dal). This provides a balanced source of energy from carbohydrates and essential amino acids for muscle maintenance.
As a steamed dish made without oil, it is naturally low in fat and cholesterol. This makes it an excellent meal choice for weight management and maintaining cardiovascular health.
Moode are cylindrical moulds woven from fragrant screw pine (kedige or pandan) leaves. They are specific to the coastal Karnataka region. You can find them in local markets in Udupi-Mangalore or online from specialty South Indian grocery suppliers.
Lack of fermentation is usually due to cold temperatures, old urad dal, or adding too much salt initially. Ensure your dal is fresh and place the batter in a consistently warm spot (around 25-30°C or 80-90°F) to encourage yeast activity.
Yes, Moode Idli is very healthy. It is a steamed, low-fat, and easily digestible dish. The fermentation process enhances its nutritional value by increasing B-vitamins and making nutrients more bioavailable. It provides a good balance of carbohydrates and protein.
One serving of Moode Idli, which is typically two pieces, contains approximately 430-450 calories. This is primarily from the carbohydrates in rice and protein in dal, making it a substantial and energizing breakfast.
Yes, you can use a powerful high-speed blender (like a Vitamix or Blendtec). The key is to grind the dal and rice in batches to avoid overheating the blender, and use cold water to help keep the batter cool, which results in fluffier idlis.
Moode Idli is traditionally served with a simple coconut chutney, sambar, or a spicy tomato-onion chutney. A dollop of fresh white butter on top of the hot idli is also a classic and delicious pairing.