Kotte Kadubu

Ingredients

• 1 cup split skinless black gram (dhuli urad dal)
• 2 cups idli rawa
• Salt to taste
• 1 teaspoon sugar
• 32-36 medium sized fresh jackfruit leaves
• Coconut chutney to serve
• Sambhar to serve

Method

1. Wash split skinless black gram thoroughly with sufficient water   2-3 times. Add sufficient fresh water and let it soak for 4-5 hours.
2. Soak the idli rawa in sufficient water for 3-4 hours.
3. Drain the soaked split skinless black gram and put into a mixer jar. Add ¼ cup water and grind to a smooth and fluffy paste. Transfer this into a large bowl.
4. Drain the soaked idli rawa and squeeze out the excess water. Add to the ground paste and mix well. Cover and set aside to ferment for 6-8 hours.
5. Add salt and sugar to the fermented batter and mix well. 
6. To make a kotte, arrange 2 sets of 2 jackfruit leaves overlapping each other with the stem side facing outwards and secure with toothpicks. Place these over each other to make a plus sign. Bring the four ends together and secure the sides with toothpicks to make a cup. Pour the batter into these cups or kottes till ¾ full.
7. Heat sufficient water in a steamer. Arrange the kottes on the steamer basket, cover the steamer and steam for 10-15 minutes.
8. Take the kottes out of the steamer and serve hot with coconut chutney and sambhar. Discard the toothpicks and jackfruit leaves before eating.