Скачать или смотреть MOODE (Idlis Steamed In Screw Pine Leaves)

MOODE (Idlis Steamed In Screw Pine Leaves) #moode#viral#trending#youtube#youtubevideo#udupibites

Ingredients:

■ 3/4 cup split black lentil (urad dal)
■ 1.5 cups of rice semolina (idli rava, rice rava)
■ Salt to taste

Prep Time: 60 minutes, overnight fermentation

Cooking time: 30 minutes

Preparation Method:

■ Grind the batter for these idlis on the previous night of preparation.
■ And to make a batter, soak urad dal for a minimum of 30 minutes. Wash them well and drain all the water.
■ Grind them using as little water as possible into a smooth paste.
■ Transfer the ground batter into a big vessel. Add in rice semolina mix well. The batter tends to rise on fermentation so use a bigger vessel.
■ We need a semi-thick batter and not a very thick batter. The batter should fall off the ladle easily. So, add a little water if required. Be careful not to add excess.
■ Keep the batter closed aside and allow it to ferment overnight for a minimum of 7-8 hours on hot days and 10-12 hours during winter.
■ Just before you steam these idlis in the morning, add salt & give the batter a nice mix as the semolina would have settled down at the bottom of the vessel.
■ Get your steamer going and once the water is rolling hot start filling the batter into the screw pine moulds.
■ First keep the screw pine moulds into the steamer lined up next to one another.
■ Then pour fermented batter into the moulds upto 3/4th of the mould, as the fermented batter tends to rise and fill up the mould.
■ Steam them for 30 minutes on a medium flame.
■ After steaming, open the lid and put it back on with a little space for the steam to escape. Don't close it fully, to prevent steam from trickling onto the idlis.
■ Serve steaming hot moode by peeling the leaves after 5 minutes of steaming. They otherwise tend to break into pieces if you try to peel them soon after steaming.
■ Before you serve them, remove all the thorns used to keep the moode moulds intact.
■ Serve steaming hot mudde with chicken curry or sprouted green gram coconut based curry.