Mangalorean Idli/Kodalai idli/Kadubu idli | How to make Mangalorean Idli/Kodalai idli/Kadubu idli

By hema krishnamohan  |  10th Aug 2016  |  
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  • Mangalorean Idli/Kodalai idli/Kadubu idli, How to make Mangalorean Idli/Kodalai idli/Kadubu idli
Mangalorean Idli/Kodalai idli/Kadubu idliby hema krishnamohan
  • Prep Time

    11

    Hours
  • Cook Time

    15

    mins
  • Serves

    3

    People

26

0

About Mangalorean Idli/Kodalai idli/Kadubu idli Recipe

When I visited Udipi temple in March 2013, I saw the moulds sold by vegetable vendor on the road side near temple. When asked he said it was for preparing Kadubu idli. I bought the moulds to my home town secunderabad and tried the idli . The thick mould is made with leaf called Kedige in Kasnnada. It is called Tazhambu elai in tamil and Screw Pine in English.

The delicious and mouthwatering Mangalorean Idli/Kodalai idli/Kadubu idli is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mangalorean Idli/Kodalai idli/Kadubu idli is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mangalorean Idli/Kodalai idli/Kadubu idli. hema krishnamohan shared Mangalorean Idli/Kodalai idli/Kadubu idli recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Mangalorean Idli/Kodalai idli/Kadubu idli. Try this delicious Mangalorean Idli/Kodalai idli/Kadubu idli recipe at home and surprise your family and friends. You can connect with the hema krishnamohan of Mangalorean Idli/Kodalai idli/Kadubu idli by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mangalorean Idli/Kodalai idli/Kadubu idli can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mangalorean Idli/Kodalai idli/Kadubu idli with other users

Mangalorean Idli/Kodalai idli/Kadubu idli

Ingredients to make Mangalorean Idli/Kodalai idli/Kadubu idli

  • Idli rice 1 1/2 cup
  • Raw rice 1 cup
  • Whole urad dal 1 cup
  • Methi seeds/fenugreek 1 tsp
  • Crushed pepper 1 tsp
  • crushed cumin/jeera 1 tsp
  • Fried cashew nuts 2 tsp
  • asafoetida 1/4 tsp
  • Green chili 3
  • Grated ginger 2 tsp
  • curry leaves few
  • Dry ginger powder 1/2 tsp
  • Sesame oil 1/4 cup
  • Melted ghee 1/4 cup
  • curd 1/2 cup
  • salt to taste

How to make Mangalorean Idli/Kodalai idli/Kadubu idli

  1. Soak idli rice and raw rice for 3 hours.
  2. Soak urad dal with methi seeds for 3 hours.
  3. Grind urad dal with methi seeds to smooth batter.
  4. Grind rice coarsely and mix urad dal batter adding required salt.
  5. Allow to ferment overnight or 8 hours.
  6. Add crushed pepper and cumin.
  7. Add grated ginger, chopper green chili,curry leaves, asafoetida powder, fried cashew nuts and mix well.
  8. Add melted ghee, sesame oil and curd and mix well.
  9. Let the batter be kept for half an hour before steaming in the moulds.
  10. Just before pouring the batter in moulds add dry ginger powder and stir.
  11. Grease the moulds and pour the batter till the 3/4 of the mould is filled.
  12. Steam cook in idli maker or pressure cooker (without the weight) for 10 to 15 minutes.
  13. When done remove from moulds and serve with idli molagai powder.

My Tip:

This can be prepared in small steel cups greased with oil and steam cooked in Idli maker or presure cooker. The leafy mould I used gave a distinct flavour and the texture of the idli came out without any moisture in it and at the same time soft.

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