Mangalore Special MooDe

Another first for me!! Made MuDe using screw pine /pandan leaves. In India, these are almost always bought premade from the market and fresh idli dough made and filled in at home. The leaves have to be at least 3 to 4 feet to be able to make one regular sized mooDaw, but the leaves I got were about 12 inches, and they were also narrower. I have also included the video I used for reference, as I have never ever seen anyone making it, only seen the finished packets that were bought from the market to make the muDe.

Hubby is a happy camper!! He is the one who ordered the leaves, I was certain that I would waste the leaves, as I have never ever made these. I must say that I surprised myself! The aroma of the freshly made mooDe was just too good!

Anyway, here is the recipe for my (Mini) MooDes and the link I referred to for guidance.

https://youtu.be/ZekzA1EZD_o

Ingredients to make the MooDes

MooDe leaf packets

My Basic Idli Batter

Recipe:

• 1 and a 1/2 cups urad dhal

• 3 cups idli rawa

• Salt to taste

Steps:

1) Soak the urad for at least 5 or 6 hours. You can soak in tepid water to make sure the urad

has soaked well.

2) Soak the idli rawa for a few minutes. (I usually soak it right before I grind the urad batter.)

3) Grind the soaked urad dhal to a smooth and fine batter, and keep aside.

4) Next, discard the water on top of the soaked rice rawa, and squeeze the water out with your

(clean) hands and add into the udad batter. Add salt to taste and mix well. (I always mix it

with my hands as it helps in fermentation)

5) Ferment the dough overnight. Leave the dough at least for 10 - 12 hours in the oven with

the light on.

6) Fill the batter into the washed and cleaned jackfruit leaf moulds, and steam for at least 20

minutes in an idli steamer.

7) Serve the soft delicious muDe with sambhar and a chutney of your choice.