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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and soak raw rice and chana dal for 3 hours.
Grind soaked rice and chana dal with Byadgi chillies, tamarind, water, asafoetida, and rock salt until smooth.
Add grated coconut to the mixture and grind again until well combined.
Wash the tora leaves thoroughly to remove any dirt or grit.
Transfer the ground mixture to a bowl and mix in chopped Taikila/Tora leaves and chopped onion. Adjust salt if needed.
Line a steamer utensil with turmeric leaves or banana leaves.
Pour the mixture into the lined steamer.
Steam for 25 minutes. Check with a knife; if it comes out clean, switch off the heat.
Rest the steamed mixture, then cut into cubes.
Serve warm with coconut oil, hot rice, and Dalithoy.
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Choose tender taikila/tora leaves for a softer texture and better flavour.
If Byadgi chillies are unavailable, substitute with another mild red chilli variety.
Don't make the batter too watery, a slightly thick consistency helps the muddo hold its shape.
Ensure the knife comes out clean to confirm the mixture is fully cooked.
Can I use a different type of leaves?
Yes, you can substitute with other edible greens if Taikila/Tora leaves are unavailable.
What can I use instead of turmeric leaves?
Banana leaves are a good alternative for lining the steamer.
How do I know when the cake is done steaming?
Insert a knife into the cake; if it comes out clean, the cake is done.
Can I prepare this dish in advance?
Yes, you can prepare the mixture in advance and steam it when ready to serve.
What is Dalithoy?
Dalithoy is a simple, spiced lentil soup commonly served with rice.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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