Moode Kadubu

Name: Moode Kadubu
Total time: 3000 s
Yield: 04 servings
Cuisine: Indian
Ingredients: 1 cup white dosa rice; 1/2 cup urad dal / split black gram; Few Leaves banana; 1 1/2 tea spoon salt; Water

Rajeshwari Bhat @cook_9123943

#Dussera The real traditional recipe of coastal area. It is from ancestors to this generation. It is a classical dish common from Sri Krishna Janmastami to dussera. The banana leafy moulds add a distinct flavor and fragrance to the idlis that makes really delicious. It is so softer than ordinary idlis. Still it is in the list of special breakfast dishes.

Rajeshwari Bhat @cook_9123943

Saved

Ingredients

50 minutes

04 servings

1 cupwhite dosa rice
1/2 cupurad dal / split black gram
Few Leaves banana
1 1/2 tea spoonsalt
Water

Saved

Steps

50 minutes

1

Wash and soak dosa rice and urad dal separate nearly 4 to 5 hours.
2

Drain the water from the soaked dal and rice. Keep aside.
3

Transfer the urad dal into a mixer, add little water, and grind to a smooth paste. Pour into a big pot/vessel.
4

Transfer the dosa rice into a mixer, add sufficient water to make rava. Be careful not to make a smooth powder. Pour into the same vessel.
5

Add salt and mix well, adding required water but take care that it should not be too thin. Make sure to give some space for fermentation and rising of the batter. Close a lid tightly and leave it for fermenting overnight or minimum 8 hours in warm place.
6

To make moode.... Take few wide and long banana leaves. Slit the banana leaf in the center and separate the stem. Each piece should be around 2 feet length and 1 feet width or rectangular shape. Wlit them on open fire till the color changes.
7

Tie one side with the banana plant thread or the thread obtained from the stem portion.
8

After fermentation the batter would have raised up. So mix the batter smooth, pour the batter carefully into moode only up to 3/4th. Batter will rise further while it cooks. Meanwhile prepare a streamer or idli vessel. Keep on stove with some water.
9

Tie the another side also tightly.
10

Arrange batter filled moode in a idly streamer/ cooker and steam cook for about 40 - 45 minutes.
11

Insert a spoon or fork in to cooked Idli to check for doneness. If it comes out clean, it is ready.
12

Take out the kadubu from idli vessel/ streamer and allow to cool for 5-10 minutes.
13

Remove the leaf and serve in hot along coconut chutney or sambar.