Moode/Mude is a very traditional Mangalorean recipe! Moode with mooga ghasssi (sprouted moong dal curry) is a must for breakfast. It can also go well with sambar and coconut chutney. Its a most time made during festive occasion which includes Krishna janmastami, Chaturti and even during Deepavali.
Moode idli batter is steamed in molds made from Kedige leaves (Screw pine), before these molds were made at home, now we purchase it in Mangalore stores. Kedige leaves gives a very special aroma and flavor to the idlis. Moode is usally prepared during festivals and weddings and the molds are available at Mangalore stores during festivals. Moode is very easy recipe, you need a right proportion of Rice and black lentil (Urad dal). I just love this along any veg or even non veg curry!
Ingredients:
1 cup urad dal (Soaked in water for about 4-6 hours, best is 6 hrs)
3 cups idli rava or rice rava/ or 2 cups White rice (Soak white rice in water for 4-6 hours, I have used rice rava 3 cups and have soaked it for 6 hours)
Salt as per taste
Method:
Moode idli batter is steamed in molds made from Kedige leaves (Screw pine), before these molds were made at home, now we purchase it in Mangalore stores. Kedige leaves gives a very special aroma and flavor to the idlis. Moode is usally prepared during festivals and weddings and the molds are available at Mangalore stores during festivals. Moode is very easy recipe, you need a right proportion of Rice and black lentil (Urad dal). I just love this along any veg or even non veg curry!
1 cup urad dal (Soaked in water for about 4-6 hours, best is 6 hrs)
3 cups idli rava or rice rava/ or 2 cups White rice (Soak white rice in water for 4-6 hours, I have used rice rava 3 cups and have soaked it for 6 hours)
Salt as per taste
- Grind the soaked urad dal to a smooth dal until it froths up and increases in quantity.
- Wash the idli rava and drain out all the water; Add rava to the urad batter and blend well both the contents (About 3-5 minutes). If you are using soaked white rice, drain out all the water and grind until it gets to coarse consistency paste (rice batter can be little course rather than smooth fine).
- Transfer into a large mixing bowl and let ferment overnight or for 8-10 hours; Add salt and mix well.
- Pour into moode ele (kedige moulds) and steam cook for about 20-25 minutes; Moode is done when no grains stick to the fork when pierced.
- Remove from stove and serve hot with coconut chutney, sambar, gashi or any other side dish of your choice.
NOTE:
- It is important to ensure that moode ele stays upright while it cooks. You wouldn't want the moode to fall off and let the water from the bottom of the cooker get in. So, I place each moode separately inside long steel tumblers.
- To remove the moode from the mould, slowly pull out the tiny sticks that hold the mould together; The mould will fall apart automatically.
Padmashree Raikar
@ gHara javaN 
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