Moode

also called Pandanus Leaf Idli · Screwpine (Kedige) Idli

A coastal Karnataka cousin of Kotte Kadubu - the same batter steamed in cylindrical moulds woven from screwpine leaves.

Tulu Nadu - Mangalore

Image: Wikimedia Commons - Moode · CC BY-SA

Moode is the Tulu Mangalore variant of Kotte Kadubu - the same fermented urad-rice batter, but steamed in cylindrical sleeves woven from kedige (pandanus / screwpine) leaves. The technique is identical; the wrapper is what makes it Moode rather than Khotto, and the kedige leaf is what gives it the cylindrical shape and an unmistakable herbal scent.

Like its jackfruit-leaf cousin, it is made for Ganesh Chaturthi and the smaller coastal festivals, and served with sambar, koddel or coconut chutney drizzled with coconut oil.

The Recipe

Yield · ~10 servings

Effort profile

Soak1–2 hours (urad)

Ferment6–12 hours (weather-dependent)

Steam20–30 minutes

Steps7

Each axis is scaled against the longest example in the archive.

Ingredients

Batter

1½ cups whole urad dal (de-husked)
3 cups idli rava
Salt to taste

For the wrappers

Pandanus / screwpine (kedige) leaves, woven into 6–8 cylindrical moulds

Method

1.
Soak urad dal 1–2 hours; grind to a light fluffy batter.
2.
Wash the idli rava, drain and squeeze it dry; fold into the urad batter.
3.
Cover and ferment 6–12 hours.
4.
Weave kedige leaves into cylindrical sleeves, sealed at one end (this is the speciality skill - coastal households pass it down).
5.
Stir salt into the batter and pour into the leaf cylinders, filling ¾-full.
6.
Steam upright on medium heat 20–30 minutes.
7.
Slice the cylinder open at the table to release the fragrant idli.

Serve with

sambarcoconut chutneykoddelchutney pudi with coconut oil

Notes

The recipe is identical to Kotte Kadubu - what changes is the wrapper. The kedige leaf is what gives Moode its distinct herbal scent and cylindrical shape.

Adapted from cookwithkushi.com.

Where it's from

Mangalore, Karnataka · 12.91°N, 74.86°E