KHOTTIGE ( woven Kewda leaves) used to make 'moode idlis'. Kewda is a fragrant leaf and oils are exracted from these leaves. It is used in the manufacture of agarbattis / incense sticks and also natural perfumes. Thus fresh kewda leaves imparts a delicate aroma to the idlis. This steamed cooked breakfast dish when cooked in all natural containers make it more healthy and nutritious. Also no washing the idli bowls....The leaves have to be peeled while eating and the distinguishing aroma wafts to our nostrils. It's a delicacy!
Ingredients:
3 cups raw rice
1 cup urad dal
salt to taste
Method :
1.Wash & soak dhal & rice seperately overnight or for 5 - 6 hours.
2. Grind the urad dal to a till very fine adding water little by little. Use a silicone spatula to scrape the sides of the grinder. Do it a few times. Transfer to a big vessel.
3. Grind the rice to a fine sooji consistency adding water, a little at a time. Use the spatula to clean the wall of the grinder from inside from time to time. Remove from grinder. Use another 1/2 cup of water to wash & clean the grinder. Mix with the urad dhal batter. The consistency should be dropping.
4. Add salt to taste.
5. Cover & keep aside for fermentation for 8 hrs in a warm place.
6. Keep the idli vessel, called the thondur vessel with sufficient water over the stove. Keep the plate on which you keep the idli cups, arrange the moode shell on the plate, allow the steam to escape for few minutes. Pour the batter into the moode shell . ( This is done because if the batter doesn't cook fast, there are chances of it leaking through the gaps of the moode shell.) Pour only three fourths as the batter will rise when steamed.
7. Cover and steam in tondoor for 20 to 25 min or till cooked. Pierce a skewer to check if the moode is cooked.
8. Serve them with sambhar, chutney, chicken rasa or sweetened coconut milk.
* Moodes are available at the Mangalore Car Street Market especially during festivals like 'Krishna Ashtami' and 'Ganesh Chaturti'.
Ingredients:
3 cups raw rice
1 cup urad dal
salt to taste
Method :
1.Wash & soak dhal & rice seperately overnight or for 5 - 6 hours.
2. Grind the urad dal to a till very fine adding water little by little. Use a silicone spatula to scrape the sides of the grinder. Do it a few times. Transfer to a big vessel.
3. Grind the rice to a fine sooji consistency adding water, a little at a time. Use the spatula to clean the wall of the grinder from inside from time to time. Remove from grinder. Use another 1/2 cup of water to wash & clean the grinder. Mix with the urad dhal batter. The consistency should be dropping.
4. Add salt to taste.
5. Cover & keep aside for fermentation for 8 hrs in a warm place.
6. Keep the idli vessel, called the thondur vessel with sufficient water over the stove. Keep the plate on which you keep the idli cups, arrange the moode shell on the plate, allow the steam to escape for few minutes. Pour the batter into the moode shell . ( This is done because if the batter doesn't cook fast, there are chances of it leaking through the gaps of the moode shell.) Pour only three fourths as the batter will rise when steamed.
7. Cover and steam in tondoor for 20 to 25 min or till cooked. Pierce a skewer to check if the moode is cooked.
8. Serve them with sambhar, chutney, chicken rasa or sweetened coconut milk.
* Moodes are available at the Mangalore Car Street Market especially during festivals like 'Krishna Ashtami' and 'Ganesh Chaturti'.
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