Moode Gasi is one of the traditional breakfast prepared in Udupi, Mangalore coastal region. Moodes are idlies steamed in craft fully made cylindrical shaped cups with screw pine leaves.
Idlis (rice cakes) are non-arguably one of the healthiest breakfast prepared in south India. The idlies are prepared by steaming the fermented rice batter with urad dal. The same idli batter is used for making moode’s.
Normally, idlies are steamed in small steel cups. Alternatively, people also use different natural leaves which are folded like cylindrical cup shape to fill idli batter, which imparts its aroma to the idlies.
Once these moode’s were available everywhere but now these are hard to find. Preparing these cup involves a lot of hard work and skill also sourcing the leaves and seasoning it. These leaves have thorns on the spine and at the edge, which needs to be scraped and leaves are seasoned before they are brought to cylindrical shapes to give strength.
Moode is not easily available everywhere. Alternatively, you can use aluminium mould shown in the below image
Gasi means curry in Local Tulu language of Udupi and Mangalore region. A traditional delicious curry is made of green grams in coconut curry. The aroma of moode with the delicious Gasi makes it a wonderful combination as a healthy breakfast.
The Moode also tastes awesome with Mangalorean coconut chicken curry.
Also, read about the Sambar Recipe for Idlies.
Moode Gasi – Traditional Idli/Rice cakes with green gram curryCourse: BreakfastCuisine: Mangalorean, IndianDifficulty: Medium
It is Udupi / Mangalores traditional breakfast dish. Idli batter steamed in screw pine leaves and a curry made with green gram and coconut.
- Ingredients for Moode
1 Cup urad dhal
2 Cup rice Rava
1/2 cup cooked rice
1 Tbsp sugar (optional)
- Ingredients for Gassi
1 cup Green gram
2 cups Coconut
4 Red chilli
2 Tbsp Urad dhal
2 Tbsp Coriander seeds
2 springs Curry leaves
1/2 Tsp Mustard
1/2 Tsp Turmeric powder
1/4 lemon size Tamarind
Oil for seasoning
Salt as per taste
- Making Moode
- Soak the urad dal for about 3 hours.
- Soak rice rava for at least half an hour.
- Grind the urad dal with cooked rice, add the soaked rice rava and mix well, do not make the batter too watery.
- Add salt and sugar (for better fermenting) and keep it for fermenting for at least 8 hours or overnight.
- Once the batter gets fermented, fill the batter inside the moode and steam it.
- Note. Adding sugar while fermenting is optional. You can add salt after fermenting the batter, just before you steam.
- Making Gasi
- Take little oil and fry coconut and keep aside.(optional)
- In the same oil fry the red chilli and keep aside.
- Now fry urad dhal in the same oil, when it starts to change it’s colour add coriander seeds. Fry it and keep aside.
- Grind coconut, red chillies, tamarind, turmeric powder and grind it to a fine paste.
- Now add fried urad dhal and coriander seeds and grind for about 15-sec and take out the masala.
- Boil green gram and potatoes in a vessel.
- Once it is cooked, add the ground masala and cook for a boil.
- Once it’s cooked, season it with mustard and curry leaves.
- Note: you can try this curry with breadfruit and Bengal gram.