Take the jackfruit leaves moulds, pour in two ladles of batter straight into the moulds until ¾ th. Do not fill them full. Leave some space at the top for the kadubu to raise during steaming.
Keep the batter filled moulds in idli steamer or pressure cooker without whistle.
Steam the moulds with batter for 20 to 25 minutes, depending on the size of the moulds.
After 20 minutes of steaming, carefully open the lid and check if the kotte kadubu are done. There are two ways you can check this.
First one is, you can insert a toothpick and check. Second one is, if you see the cracked top of the kadubu, this confirms that they are done
Cool the kotte kadubu for 5 minutes, otherwise they break into pieces or stick to the surface of leaves.
To unmould the kadubu, remove the sticks on the sides and gently remove them.
These steamed kadubu is served with menthe kodilu, sweetened coconut milk, coconut chutney. In our family we serve this with urad dal chutney and seasoned majjige menasu.