Krishna Janmastami Special - Moode/Mudde (steamed rice cakes)

We Bunts celebrate very few festivals. Apart from Diwali and Ganesh Chathurthi .........its Krishna Janmastami ........nothing big. More flowers to god, something sweet, sacrifice non veg for one day and....................Moode with padengi ghasssi (sprouted moong dal curry) is a must for breakfast.

Moode is very similar to gunda, the only difference is that the idli batter is steamed in molds made from Kedige leaves (Screw pine), before theses molds were made at home, now we purchase it in Mangalore stores. Kedige leaves gives a very special aroma and flavor to the idlis. Moode is usally prepared during festivals and weddings and the molds are available at Mangalore stores during festivals.

Ingredients
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• 3 1/2 cups rice (idli rice)
• 1 1/2 cup urad dal
• 1/2 cup puffed rice
• water
• salt to taste

Method

1. Soak rice in water overnight or for 5 hours.
2. Soak urad dal in water overnight or for 5 hours.
3. Before grinding,wash urad dal and rice till the water runs clear.
4. Grind urad dal using little water,to a smooth thick batter, transfer to a big vessel.
5. Grind rice along with puffed rice to a fine and thick batter.
6. Pour this into the same vessel as urad dal and mix the batter well till well combined.
7. Keep this batter in a warm area overnight or 7 hrs to ferment.
8. After the batter ferments mix the batter well,add salt and add little water to adjust consistency.
9. Pour the batter into the Kedgi leaf molds and steam for  45 minutes.
10. Serve with sambhar or padhengi da ghassi