Kotte kadubu or Idli in jackfruit leaves mould
Kotte kadubu or idli in jackfruit leaves mould are soft fluffy and tasty. This is a great healthy breakfast recipe. A glutenfree and vegan recipe. Gut friendly fermented steamed rice cakes.
Equipment
- Steamer
- Wet grinder
Ingredients
- For kotte / jackfruit moulds
- Semi-tender jackfruit leaves
- Thin sharp 1 ¼ inch stick pieces
- For batter
- Rice rava – 2 cups
- Urad dal – 1 cup (soaked in water for 2 hours)
- Salt as per taste
- Water as required
Instructions
Preparation of kadubu batter
- Rinse urad dal in water and soak urad dal for 2 hours in water.
- Clean and soak rice rawa in water for 5 to 10 minutes.
- Grind urad dal into fine paste using a wet grinder. Use as little water as much possible to grind
- Take this in a large mixing bowl. Add the soaked rice rava, mix well with hands.
- Add water required to get idli batter consistency.
- Close and ferment overnight for 8 to 10 hours.
- After fermentation, add salt and mix well.
Weaving of Jackfruit leaves moulds
- Wash and clean the leaves with wet cloth.
- Select semi-tender jackfruit leaves and make a group of 4 leaves of same size.
- Now hold 3 leaves together and pin them together with sticks.
- Next take the fourth leaf and place it on pinned leaves, attach the same with a stick.
- For the first corner, fold L shape with two leaves and pin them with two sticks as shown in video.
- Second corner, again fold two leaves into L shape and pin them using two sticks. Do the same for third and fourth corner of the mould.
- This way you have now stitched all the four corners and prepared a beautiful mould. If the moulds are done properly they stand upright.
- Now chop off three tips of the mould as shown in the video. The fourth tip helps to lift and place the mould in the steamer. This helps in easy pouring of the batter into the mould.
Pouring kadubu batter and steaming
- 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.
Video
Notes
Do not soak dal for long time.
Do not over cook the kadubu.
The batter should be dropping consistency and not watery.