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How To make Kotte Kadubu? | Instant Kotte Kadubu Recipe

Kotte Kadubu is a traditional South Indian breakfast recipe that is very popular in Karnataka. It is also known as idli in some parts of the country. Kotte Kadubu is basically steamed rice and urad dal cakes that are cooked in special cone-shaped containers made of jackfruit leaves. The aroma of the jackfruit leaves imparts a unique flavor to the dish. It is served with a variety of chutneys, sambar, and other accompaniments. In this article, we will take a look at the recipe for making Kotte Kadubu at home.

Here is a breakfast recipe that is easy to prepare and delicious to eat.

Ingredients

For the batter:

  • 2 cups of idli rice
  • 1 cup of urad dal
  • 1 tsp fenugreek seeds
  • Water as required
  • Salt to taste

For the kotte (cones):

  • 10-12 jackfruit leaves
  • Cotton thread or twine
  • Banana leaves or parchment paper (optional)

Instructions:

  • Soak the rice and urad dal separately for at least 4 hours. You can also soak them overnight.
  • Drain the water and grind the rice and urad dal separately to a smooth paste. You can use a wet grinder or a mixer grinder for this. Add water as required to get a smooth consistency. The batter should not be too thick or too thin. It should be of pouring consistency.
  • Mix the two batters together in a large bowl. Add salt to taste and mix well.
  • Add fenugreek seeds to the batter and mix well. Cover the bowl with a lid or a cloth and let the batter ferment overnight or for at least 8 hours. The fermentation process helps in making the idlis soft and fluffy.
  • Wash the jackfruit leaves and pat them dry with a towel. Cut them into rectangular shapes of approximately 6-7 inches in length.
  • ┬áTake a small piece of cotton thread or twine and tie a knot at one end. Use this to tie the leaves together to form a cone shape. Make sure that the knot is tight so that the batter does not leak out.
  • Fill the cones with the batter, leaving some space at the top for the idlis to rise. You can also line the cones with banana leaves or parchment paper to prevent the batter from sticking to the leaves.
  • Bring water to boil in a large pot or a steamer. Place the cones in the steamer and steam for 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.
  • Remove the cones from the steamer and let them cool for a few minutes. Use a knife or a spoon to carefully remove the idlis from the cones. The idlis should come out easily without breaking.
  • Serve hot with coconut chutney, sambar, and other accompaniments of your choice.
  • Tips:
  • Use fresh jackfruit leaves for the cones. You can also use banana leaves or parchment paper if jackfruit leaves are not available.
  • Make sure that the batter is well fermented before steaming the idlis. The fermentation process helps in making the idlis soft and fluffy.
  • Do not overfill the cones with the batter as the idlis will rise while steaming.
  • You can add grated coconut or finely chopped vegetables like carrots, beans, and peas to the batter to make vegetable Kotte Kadubu.
  • Serve the idlis hot with coconut chutney, sambar, and other accompaniments of your choice.

Conclusion

Kotte Kadubu is a delicious and healthy breakfast option that is easy to make at home. The use of jackfruit leaves imparts a unique flavor to the dish, making it even more special. With the right ingredients

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