Kotte Kadubu | Kadubu Idli » Dassana’s Veg Recipes

Kotte kadubu recipe with step-by-step pics. Kotte kadubu are tremendous delicate fragrant idlis made in jackfruit leaves. In Konkani language, these idlis are generally known as hittu or khotte. Steaming in jackfruit leaves offers these idlis the flavour and aroma of the jackfruit leaves. So these idlis style completely different from the common steamed idlis and are extremely delicate, mild and fluffy. The recipe is vegan and gluten free too.

Kotte kadubu is made throughout festivals and auspicious events in Udupi, Mangalore and the coastal areas of Karnataka. These aromatic idlis are made each by the Kannadigas in addition to the Saraswat brahmins from Karnataka.

A variation additionally exists in steaming these idlis in turmeric leaves, screw pine leaves (kewra) and banana leaves. Turmeric leaves infuse a good looking aromatic aroma within the idlis. Kotte kadubu can also be made throughout Ganesh Chaturthi pageant.

You may be stunned to know how the idlis are steamed in jackfruit leaves. The jackfruit leaves are joined collectively and made right into a cup or a mould. The idli batter is then poured within the jackfruit leaves mould and later steamed. That is precisely the way it ought to be made, to be able to maintain the authenticity intact.

I wished to make these idlis from a very long time. So once I may handle to get some recent jackfruit leaves from a tree close by, I made the idlis the very subsequent day.

For making the moulds, I checked some youtube movies and obtained the concept. Since I’m very dextrous with my fingers, I may simply make the moulds. They’re simple and never that tough.

Ensure that to dry the rinsed jackfruit leaves effectively, earlier than making the moulds. Additionally, use leaves of the identical dimension to make the cups.

To make these kadubu idlis, you should use the common Idli batter made with idli rice or Idli batter made with idli rava.

Whereas making these idlis, I used idli rava as its simpler and saves time since grinding is just not concerned. Some variations additionally use wheat rava (sooji) to make these idlis. The rava is both roasted or steamed earlier than making idlis.

On this put up, I’ve proven the tactic of creating the cup or moulds from jackfruits in a simple approach. To affix the leaves you have to coconut sticks or skinny bamboo sticks. Please don’t use toothpicks because the leaves break if toothpicks are used. I lower the bamboo skewers in two to a few components vertically first after which lower them horizontally in small items.

There are a lot of forms of idli and dosa which can be made in India. I wish to strive these completely different idli and dosa varieties. Thus far I’ve shared many idli varieties like:

1. Sooji idli (rava idli)
2. Kovil idli (Kanchipuram idli)
3. Nachni idli (ragi idli)
4. Oats idli

Kotte kadubu will be served sizzling with coconut chutney or sambar or idli podi. You may as well drizzle some coconut oil or ghee whereas serving.

Step-by-Step Information

Find out how to make Kotte Kadubu

Making idli batter:

1. Take 1 cup urad dal (200 grams) in a bowl.

2. Rinse urad dal a few occasions in recent water after which soak the lentils in 1.5 cups of water in a bowl. Cowl the bowl with a lid and maintain apart for 4 hours.

3. Take 2 cups of idli rava (330 grams) in one other bowl.

4. Rinse idli rava. For rinsing, fill the bowl containing idli rava with water after which stir it together with your fingers.

Throw of all of the water collected on the high. Do that methodology one or two occasions extra. Then add 1.5 cups water and soak idli rava for 3 to 4 hours.

5. Later drain the water from the urad dal. Add the urad dal in a grinder jar. Additionally add 1.25 cups water.

6. Grind urad dal to a easy and fluffy batter.

7. Take all of the batter in a big bowl or pan.

8. Now take the soaked idli rava. Take some portion of the idli rava in your palms. Squeeze it so that each one the water is strained.

9. Add this squeezed portion of idli rava within the urad dal batter. Do just be sure you squeeze the idli rava effectively.

10. This manner add the complete idli rava to the urad dal batter.

11. Now with a spoon or spatula combine very effectively ensuring there are not any lumps. Cowl the batter and let it ferment for 8 to 9 hours.

Fermentation time will fluctuate relying on the local weather and temperature circumstances. I’ve not added salt as its chilly the place I stay and salt retards fermentation.

Making kotte or jackfruit leaves cups

12. The subsequent day earlier than making the idlis, you can begin making the cups from jackfruit leaves. Rinse the leaves very effectively with water.

Then dry every leaf with a clear cotton serviette. When making the moulds use leaves that are of the identical dimension. You have to 40 to 50 jackfruit leaves.

13. Take two leaves. Place one leaf overlapping the second with the stem half dealing with outwards.

14. Utilizing a skinny coconut stick or bamboo stick, be a part of the 2 leaves.

15. Now place third leaf on high of the joined bamboo leaves.

16. Place a fourth leaf on high of the third leaf.

17. Utilizing the coconut stick safe the 4 leaves.

18. That is how the sticks look from bottom of the leaves.

19. Now take one leaf upright making an ‘L’ form. Take the second leaf subsequent to it in an ‘L’ form. Place the leaves in such a approach that one leaf overlaps the second by 1 inch.

20. Maintain it this fashion.

21. Then slid a coconut stick on each the leaves.

22. This manner be a part of every leaf overlapping the following leaf and be a part of them with the coconut sticks.

23. Quickly you’ll get the kotte or the cup produced from 4 jackfruit leaves. Do make it possible for they’re joined effectively or else the idli batter will leak out from the gaps if there are any.

24. This manner make the kotte with all of the leaves. Additionally lower off the stem components from every leaf. Relying on the scale of leaves, some could also be small and a few medium to giant.

Assembling and making kotte kadubu

24. That is the idli batter after getting fermented effectively. I stored it for 14 hours half-hour as a result of cool local weather right here.

25. The idli batter ought to have a pleasing bitter aroma and plenty of tiny bubbles.

26. Add 1 teaspoon salt or as required to the idli batter.

27. Stir and blend very effectively.

28. In the meantime, in a big pot or pan, place a stand or a rack. Then take 2 to 2.5 cups water and warmth it on a low to medium flame.

29. Place the jackfruit leaves cups in a steamer pan.

30. Gently pour the kadubu idli batter instantly or with a spoon within the jackfruit leaves cups. Alternatively, you may fill the idli batter first after which place the kotte (jackfruit leaves cup) within the pan.

Steaming kotte kadubu

31. Now place the steamer pan with the kotte within the giant pan the place the water should have begun to boil.

33. Cowl with a lid and steam kadubu idlis for 12 to fifteen minutes on medium to medium-high flame.

34. As soon as performed, take away the lid.

35. Verify with a skewer if the kadubu idli are performed. There ought to be no stickiness on the skewer.

36. Wait for two to three minutes. Then take every kotte kadubu.

37. Take away the sticks and leaves gently.

38. Take away sticks and leaves from every kotte kadubu. Whereas serving make certain the form of the kadubu is unbroken. There could also be some idli crumbs caught on the leaves. You possibly can scrape them and have.

38. Serve kotte kadubu sizzling or heat with coconut chutney, sambar or idli podi.

If you’re searching for extra South Indian breakfast recipes then do examine:

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This Kotte Kadubu put up from archives first printed in December 2017 has been up to date and republished on January 2023.