Thursday, September 22, 2011

Hinga Muddo (Spicy Idlis)

Hinga muddo is a kind of spicy idli which is uasually served as a side dish to rice. Traditionally it is prepared by steaming on banana leaves.
Generally in South kanara, everyone will have some stock of coconut in their home. On an average, atleast 3-4 coconuts/ week is consumed by a family of 3-4. So sometimes there are chances of coconut going bad due to small damages. Hence the bad coconuts (not very bad though) cannot be used for many dishes. Hence it is generally used to make hinga muddo. You will not realise the slight change in taste of the coconut because of the generous addition of asafoetida (what an idea!!)

  • Raw Rice- 1 cup
  • Grated Coconut, fresh/frozen- 3/4 cup
  • Roasted red chillies- 4-5
  • Tamarind- A small ball (gooseberry sized)
  • Asafoetida- 1/2 tsp (adjust according to your taste)
  • Salt- To taste

Soak rice for 1-2 hours. Now grind grated coconut, red chillis and tamarind, to get a fine paste (add minimum water). Transfer this paste to a bowl. Now grind the soaked rice (add little water). This should be done very carefully (rice shouldn't get converted into a paste. So give 3-4 pulses of few seconds each, with minimum water). Transfer this into the same bowl and mix well. To this add salt and asafoetida. Check for the taste (You can add more asafoetida)

Now grease the idli moulds and transfer this mixture into the moulds (you can also use banana leaves instead of moulds)

Steam these for 15 minutes.

Hinga muddo is ready!!

Serve it hot(with little amount of coconut oil on it) as a side dish to rice or can be eaten as it is. Excellent combination would be- rice , dalitoy, hinga muddo and phanna thaak...! slurp!! yummy. Try this combination.


  1. Replies
    1. Hi Vyshali, this Idli doesn't reqiure any fermentation. Try it and let me know. It tastes very good.

    2. Thats awesome. Glad it turned out well. Do try other recipes too.