Moode Idli
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak Rice and Dal (5-6 hours inactive time)
- b.Rinse the idli rice thoroughly in water 3-4 times, or until the water runs clear. Soak it in a large bowl with enough water to cover by 2 inches.
- c.In a separate bowl, rinse the urad dal and fenugreek seeds. Soak them together in plenty of water.
- d.Let both bowls soak for at least 5 to 6 hours.
- 2
Step 2
- a.Grind the Batter (25 minutes)
- b.Just before grinding, soak the poha in a small amount of water for 10-15 minutes until it softens.
- c.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.
- d.Transfer the urad dal batter to a large container, big enough for the batter to double in volume.
- e.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.
- f.Pour the ground rice mixture into the container with the dal batter.
- 3
Step 3
- a.Ferment the Batter (8-12 hours inactive time)
- b.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.
- c.Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot.
- d.Allow the batter to ferment for 8 to 12 hours, or overnight. The batter should double in volume and have a pleasant, tangy aroma.
- 4
Step 4
- a.Prepare and Steam the Moode (20 minutes)
- 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.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.
- e.Place the filled moulds upright in the steamer basket or on a steamer plate.
- f.Cover the steamer and steam on medium-high heat for 15-20 minutes.
- 5
Step 5
- a.Rest and Serve (10 minutes)
- b.Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from becoming sticky.
- c.Carefully remove the hot moulds from the steamer and let them cool for another 2-3 minutes.
- d.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.
- e.Serve hot with coconut chutney, sambar, or a dollop of fresh butter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best fermentation in colder climates, place the batter container inside a turned-off oven with the light on.
- 2The final batter consistency should be thick but pourable, similar to pancake batter. Adjust water carefully during grinding.
- 3If you don't have moode moulds, you can steam the batter in greased stainless steel tumblers or regular idli plates for a similar texture.
- 4The unique aroma from the screw pine leaves is the hallmark of this dish. If using moulds for the first time, rinse them well.
- 5Do not add salt before fermentation if you live in a very cold climate, as it can slow down the process. Add it just before steaming.
- 6Leftover moode can be refrigerated for up to 3 days. Reheat by steaming for 5-7 minutes until soft again.
Adapt it for your goals.
Rice Variation
You can make this recipe using a mix of idli rice and sona masuri rice for a slightly different texture.
Vegetable MoodeVegetable Moode
Finely grated carrots, chopped cilantro, or green chilies can be gently folded into the batter just before steaming for added flavor and nutrition.
Instant VersionInstant Version
For a quicker version, you can use idli rava (rice semolina) instead of whole rice, which reduces the soaking time for the rice component.
Why this is on our healthy list.
Promotes Gut Health
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.
Balanced Macronutrients
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.
Low in Fat and Calories
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.
Frequently asked questions
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.