This one's a very traditional Mangalorean recipe! Idli batter is filled into molds made of a certain variety of leaf, known as Kedige in Kannada (English: Screw Pine) or stitched jackfruit leaves or steel tumbler.These leafy moulds add a distinct flavor and aroma to the idlis that make them really unique and delicious! Today I made this in a tumbler.
INGREDIENTS:
Idly rice - 2 cup
Urad dal - 1/2 cup
Fenugreek seeds - 1/2 tsp
Method:
1. Soak idli rice, urad dal, and fenugreek seeds separately for 4 to 5 hours.
2. Grind the urad dal and fenugreek seeds to a smooth and fluffy batter.
3. Grind the rice after removing urad dal batter in a bowl.
4. Mix both the batters together in a bowl with adding salt.
5. Ferment the batter for 8 hours.
Steaming Mudda:
1.Grease steel tumbler/bowl using coconut oil.
2. Pour the batter into the tumbler.
3. Steam cook this for 20-25 min. Take out the mudda and allow it to cool for 5-10 min.
4. Serve this with pumpkin chutney and kodakkanam (yogurt curry).
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