Mangalore Idli

0 comment
Published under: Idli
A traditional recipe from Karnataka, these are made using traditional methods that makes them unique and delicious.
Mangalore Idli / Moode

Mangalore Idli, is a delicacy from the rich food land of Udupi, Mangalore. Udupi, famous for its Krishna Temple, has for long been notable for its lip smacking cuisine. This region specializes in “saatvik” style of cooking that excludes lots of underground vegetables, spices and meat.

Like any other idli, most of the ingredients remain the same for Mangalore Idli too. However, what sets it apart is the way it is made. The locals use a leaf from the Palm tree or Pandan leaf to make a mould for the idli which is cylindrical in shape. The art of making this mould is quite exquisite, but slowly losing its prominence due to the time consuming factor. Check out this video here to see how the Pandan leaf idli mould is made. Due to the shape of this idli, it is also commonly called Kotte Kadubu / Moode in Kannada/ Tulu. The leaf is what imparts the idlis its special flavour, aroma and shape. Practically speaking, using a leaf as a mould is a great idea as it reduces the vessels for washing and the leaves can just be thrown away.

If you don’t have a Pandan leaf on hand, we’ll make do with what’s best and easily available – banana leaf or jackfruit leaves can be used as substitutes. Serve this with any spicy gravy and you are good to go.

Go on, try out our recipe for making Mangalore Idli or “Moode” at home and let us know how it turned out!

Mangalore Idli / Moode / Kotte Kadubu

Mangalore Idli / Moode / Kotte Kadubu

Mangalore Idli / Moode
5 from 2 votes

Mangalore Idli

A traditional recipe from Karnataka, these are made using traditional methods that makes them unique and delicious.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Karnataka
Keyword: kotte kadubu, moode


  • 1 1/2 cup Idli Rice
  • 1 cup Raw Rice
  • 1 cup Urad Dal
  • 1 tsp Fenugreek Seeds
  • 1 tsp Cumin Seeds
  • 2 tsp Roasted Cashews
  • a pinch Asafoetida
  • 1/2 cup Curd


  • 1 tsp Pepper Powder
  • 3 Green Chillies finely chopped
  • 2 tsp Ginger peeled, grated
  • few Curry Leaves
  • 1/2 tsp Sukku Powder (Dry Ginger Powder)
  • 1/4 tsp Gingelly Oil
  • as per taste Salt


  • Soak the raw rice and idli rice together for 3 hours.
  • In another bowl, soak the urad dal and fenugreek seeds together for an hour.
  • Grind them separately in grinder and mix together. The batter should be thick.
  • Add salt and allow it to ferment it for 8 hours.
  • Later add the pepper powder, cumin powder, sukku powder, cashews, green chillies, curry leaves, grated ginger, asafoetida to the batter and mix well.
  • Add the gingelly oil and curd and mix well.
  • Allow the batter to rest for 1/2 hour.
  • Heat an idli steamer, pour the batter in small tumblers lined with banana or jack fruit leaves and steam cook it for 10 to 15 minutes. Best to use pandan leaf moulds as indicated in the description above.
  • Remove from flame.
  • Serve hot with chutney and sambar.

Recipe Video

Leave a Comment

About Us

Awesome Cuisine offers simple and easy Authentic Indian recipes with step-by-step instructions, allowing you to cook delicious meals quickly. In addition to a wide variety of Indian dishes, we also provide global cuisine recipes like Thai, Chinese, and Vietnamese, giving you the opportunity to explore different flavors. Say goodbye to complicated recipes and ingredients – we’ve simplified the cooking process for you.

Copyright @ 2023 – All Right Reserved. Awesome Cusine

Would you like to sign up for weekly recipe updates?

You can unsubscribe at any time !



Adblock Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.