Kotte kadubu recipe with step-by-step pics. Kotte kadubu are tremendous mushy fragrant idlis made in jackfruit leaves. In Konkani language, these idlis are often called 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 mushy, gentle 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 lovely aromatic aroma within the idlis. Kotte kadubu can also be made throughout Ganesh Chaturthi pageant.
You may be shocked to understand 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 needs to be made, in an effort to hold 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 bought the thought. Since I’m very dextrous with my fingers, I may simply make the moulds. They’re simple and never that tough.
Be certain that to dry the rinsed jackfruit leaves nicely, earlier than making the moulds. Additionally, use leaves of the identical measurement to make the cups.
To make these kadubu idlis, you need to 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 just isn’t 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 publish, I’ve proven the strategy of constructing the cup or moulds from jackfruits in a straightforward method. To affix the leaves you will have coconut sticks or skinny bamboo sticks. Please don’t use toothpicks because the leaves break if toothpicks are used. I minimize the bamboo skewers in two to a few elements vertically first after which minimize them horizontally in small items.
There are a lot of sorts of idli and dosa which can be made in India. I wish to attempt these completely different idli and dosa varieties. Up to now I’ve shared many idli varieties like:
- Sooji idli (rava idli)
- Kovil idli (Kanchipuram idli)
- Nachni idli (ragi idli)
- Oats idli
Kotte kadubu may be served sizzling with coconut chutney or sambar or idli podi. You can even drizzle some coconut oil or ghee whereas serving.
Step-by-Step Information
Tips on 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 hold 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 along 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 clean 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 remember to squeeze the idli rava nicely.
10. This fashion add your complete idli rava to the urad dal batter.
11. Now with a spoon or spatula combine very nicely ensuring there aren’t any lumps. Cowl the batter and let it ferment for 8 to 9 hours.
Fermentation time will differ relying on the local weather and temperature circumstances. I’ve not added salt as its chilly the place I dwell 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 nicely with water.
Then dry every leaf with a clear cotton serviette. When making the moulds use leaves that are of the identical measurement. You’ll need 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 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 method that one leaf overlaps the second by 1 inch.
20. Maintain it this manner.
21. Then slid a coconut stick on each the leaves.
22. This fashion be part of every leaf overlapping the following leaf and be part of them with the coconut sticks.
23. Quickly you’ll get the kotte or the cup created from 4 jackfruit leaves. Do be sure that they’re joined nicely or else the idli batter will leak out from the gaps if there are any.
24. This fashion make the kotte with all of the leaves. Additionally minimize off the stem elements from every leaf. Relying on the scale of leaves, some could also be small and a few medium to massive.
Assembling and making kotte kadubu
24. That is the idli batter after getting fermented nicely. I stored it for 14 hours half-hour because of the cool local weather right here.
25. The idli batter ought to have a pleasing bitter aroma and lots of tiny bubbles.
26. Add 1 teaspoon salt or as required to the idli batter.
27. Stir and blend very nicely.
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 immediately 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 massive pan the place the water will need to 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 accomplished, take away the lid.
35. Test with a skewer if the kadubu idli are accomplished. There needs 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 sure that the form of the kadubu is undamaged. 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 in search of extra South Indian breakfast recipes then do verify:
Please you’ll want to fee the recipe within the recipe card or depart a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Kotte Kadubu | Kadubu Idli
Kotte kadubu are tremendous mushy fragrant idlis made in jackfruit leaves cup. In Konkani language, these idlis are often called hittu or khotte. Steaming in jackfruit leaves give the idlis the flavour and aroma of the jackfruit leaves.
Prep Time 9 hrs
Cook dinner Time 15 minutes
Whole Time 9 hrs 15 minutes
Forestall your display from going darkish whereas making the recipe
making kadubu idli batter
Take urad dal in a bowl and rinse the lentils a few occasions.Â
Soak the lentils in 1.5 cups water. Cowl and hold apart for 4 hours.
Take idli rava in one other bowl. for rinsing, fill the bowl containing idli rava with water after which stir it along 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.
Later drain the water from urad dal. Add the urad dal in a grinder jar. Additionally add 1.25 cups water.
Grind urad dal to a clean and fluffy batter.
Take all of the batter in a big bowl or pan.
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.
Add this squeezed portion of idli rava within the urad dal batter. Do just remember to squeeze the idli rava nicely.
This fashion add your complete idli rava to the urad dal batter.
Now with a spoon or spatula combine very nicely ensuring there aren’t any lumps. Cowl the batter and let it ferment for 8 to 9 hours. Fermentation time will differ relying on the local weather and temperature circumstances.Â
making jackfruit leaves cups
The subsequent day earlier than making the idlis, you can begin making the cups from jackfruit leaves.Â
Rinse the leaves very nicely with water. Then dry every leaf with a clear cotton serviette. When making the moulds use leaves that are of the identical measurement. You’ll need 40 to 50 jackfruit leaves.
Take two leaves. Place one leaf overlapping the second with the stem half dealing with outwards.
Utilizing a skinny coconut stick or bamboo stick, be part of the 2 leaves.
Now place third leaf on high of the joined bamboo leaves.
Place a fourth leaf on high of the third leaf.
Utilizing the coconut stick safe the 4 leaves.
Now take one leaf and be part of it with a second leaf with one leaf overlapping the second.
Slid a coconut stick on each the leaves.
This fashion be part of every leaf overlapping the following leaf and with the coconut stick be part of them.
Quickly you’ll get the kotte or the cup created from jackfruit leaves. Do be sure that they’re joined nicely or else the idli batter will leak out from the gaps if there are any. Reduce of the stem elements from every leaf.
This fashion make the kotte with all of the leaves. Relying on the scale of leaves, some could also be small and a few medium to massive.
making kotte kadubu
After fermentation, the idli batter ought to have a pleasing bitter aroma and lots of tiny bubbles.
Add 1 teaspoon salt or as required to the idli batter. combine very nicely.
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.
Now place the leafy moulds in a steamer pan.
Gently pour the idli batter immediately or with a spoon within the leafy moulds.
Place the steamer pan with the kotte kadubu within the massive pan. Cowl with a lid.
Steam kadubu idlis for 12 to fifteen minutes on medium to medium-high flame.
As soon as accomplished, take away the lid.
Test with a skewer if the kadubu idlis are accomplished. There needs to be no stickiness on the skewer.
Wait for two to three minutes. Then take every kotte kadubu. take away the sticks and leaves gently.
This fashion take away sticks and leaves from every kotte kadubu.
Serve sizzling or heat with coconut chutney, sambar or idli-dosa podi.
Diet Information
Kotte Kadubu | Kadubu Idli
Quantity Per Serving
Energy 392 Energy from Fats 9
% Each day Worth*
Fats 1g2%
Saturated Fats 1g6%
Sodium 487mg21%
Potassium 85mg2%
Carbohydrates 79g26%
Fiber 9g38%
Sugar 1g1%
Protein 15g30%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 2mg2%
Vitamin E 1mg7%
Calcium 52mg5%
Vitamin B9 (Folate) 6µg2%
Iron 4mg22%
Magnesium 20mg5%
Phosphorus 85mg9%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie food plan.
This Kotte Kadubu publish from archives first printed in December 2017 has been up to date and republished on January 2023.
Source link
