How to make Kotte Kadubu -
The jackfruit leaves lend their unique flavour to these cup shaped idlis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram (dhuli urad dal), Idli rawa
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Kotte Kadubu checkout Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana . You can also find more Snacks and Starters recipes like Shingara - SK Khazana Double dish Pizza Barbecued Mango Chicken Paneer and Mushroom Sandwich
Kotte Kadubu Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 10-15 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kotte Kadubu Recipe
Split skinless black gram (dhuli urad dal) 1 cup
Idli rawa 2 cups
Salt to taste
Sugar 1 teaspoon
Fresh jackfruit leaves 32-36 medium
Coconut chutney to serve
Sambhar to serve
Method
Step 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.
Step 2
Soak the idli rawa in sufficient water for 3-4 hours.
Step 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.
Step 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.
Step 5
Add salt and sugar to the fermented batter and mix well.
Step 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.
Step 7
Heat sufficient water in a steamer. Arrange the kottes on the steamer basket, cover the steamer and steam for 10-15 minutes.
Step 8
Take the kottes out of the steamer and serve hot with coconut chutney and sambhar. Discard the toothpicks and jackfruit leaves before eating.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
