Moodo/Idlis
Moodo or Moode is a steamed dumpling done using idli batter. The batter is filled in a specially prepared spirally wound leaf known as kedige(in kannada) or screw pine (pandan) leaf. These leaves are very commonly used in Indonesian, Malay and Thai cooking but hardly in Indian cooking. The leaves are rolled spirally and stitched together using coconut leaf stick to make long moulds in which the idli batter is poured and allowed to steam.
The idlis taste heavenly with the infused aroma of the pandan leaves. It's hard to describe their smell - it almost resembles a “nutty” smell somewhat like “hay” or the smell of Jasmine rice which has a “nutty” fragrant.
These leaves are used in savory as well as sweet dishes. A long leaf is dropped into a pot when rice cooks to perfume it. When cooking curry dishes, 2 or 3 leaves may be used. In most places in Thailand chicken is marinated by enclosing it in these leaves and grilling or deep frying it. In other countries such as Malaysia, Indonesia and Singapore the leaves are often pounded or strained then blended with a little water to add flavor to sweets.
In Mangalore, moodo is often prepared in most of houses for breakfast as a delicacy especially on Sundays and festive occasions. Ready made spiral moulds are sold all over the market especially at car-street, and one can buy a dozen or half in small, medium and big sizes. I usually prefer to use the medium ones as one moodo is equivalent to around 3 idlis.
During my childhood days, my mom used to cut the moodos into small squares each bite size and spread some home made ghee over the it. I still eat them same way and it takes me on a trip down memory lane.
What you'll need :
Urad dhal-2 cup Idli rawa-3 cups Salt- to taste
3/4 cup water Mooda/Moodo-6 medium
How to :
Clean and soak urad dal in about a litre of water for atleast 4 hours. Grind it in an electric mixer till it turns fluffy and bubbly. It's usually recommended that you grind idli batter for an extra 2-3 minutes more than needed, so that the batter is extra smooth. This will make the idli supper fluffy. Wash the idli rawa and mix it with the ground batter. Add around 3/4 cup water during the whole process. Too much water and the batter will be too runny and the idlis won't hold up upon steaming. Allow the batter to ferment. The fermentation time during winter and summer varies a lot. In winter, at least 12 hours are needed while summer, it is just 5-6 hours.
This is a special steamer we use in South Indian. As steaming is an integral part of konkani cooking, we use a separate steamer rather than using pressure cooker. Unlike a pressure cooker, the steamer gives the flexibility to adjust the cooking of food.
Add salt to the batter and mix well. Allow the water to boil in the steamer. Fill the moulds with the help of a cup until 3/4 th as the batter rises on steaming. Steam for 25 minutes on medium heat.
Serve hot with sambhar & chutney. If you don't have moodo, simply steam to make idlis using idli moulds.
