Name: Kotte Kadubu Recipe
Yield: 2
Cuisine: Karnataka

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Kotte Kadubu  Recipe

Smitha Kalluraya

Crawler

Karnataka

Vegetarian

Black gram/split urad dal

Idli rava/rice rava

Salt

Few jackfruit leaves

Soak urad dal with sufficient amount of water for around 2 hours. Drain the water from the soaked dal and transfer it into a grinder/mixer. Add little drained water kept aside and grind urad dal to a smooth paste. Add drained water in steps and continue grinding urad dal until it froths up and increases in quantity.

step 1

Wash the idli rava and drain out all the water; add rava to the urad batter and grind for another 3-4 mins until it blends well with the batter.

step 2

Transfer the ground batter to a big vessel, add salt, mix well and keep aside for fermentation. Let it ferment for 10-12 hours.

step 3

In the morning, you will see that idli batter would have raised and fermented well. Kadubu batter is ready.

step 4

Pick semi tender big jackfruit leaves. If its too dry, the leaves will break while folding and pricking. Hence pick only semi tender ones. Wash it nicely, wipe it and keep aside.

step 5

Take 4 equal jackfruit leaves. Hold and pin 2 leaves together with the help of the coconut leaf sticks as shown in pic.

step 6

Place another 2 leaves on the pinned leaves such that all the tips are facing each other (ref pic).

step 7

step 8

Now bend 2 leaves upwards, fold them in "l" shape and pin them together along the edges till the tip of the leaves.

step 9

Similarly take the 3rd leaf, fold and pin together along the edges till the tip of the leaves.

step 10

step 11

Our kotte or jackfruit leaf cups/moulds are ready. Ensure that they are properly pricked along the edges and there are no holes.. Else the batter will spill out when we pour inside the kotte. Keep aside kotte till they are ready to use.

step 12

Mix the batter slightly. If required add water but take care that it should not be too thin. Meanwhile prepare a steamer.

step 13

Pour the batter in the prepared kotte. Cover with a lid and steam the idlis.

step 14

In case you feel making kotte is too time consuming but want to enjoy the fragrance of jackfruit leaves in the kadubu.. You can just place 4 leaves inside a tumbler and do kadubu. If you don't have jackfruit leaves.. You can still do kadubu by just filling the batter into a greased tumbler.

step 15

Place the filled kotte inside a steamer/pressure cooker (don't use weight). Take care that the kotte kadubu stays upright while steaming. Steam cook for 20-25 mins on a medium flame till they are cooked. When a tooth [rick is pricked.. It should come out clean.

step 16

Take out the kotte kadubu from the steamer and allow to cool for 4-5 mins. Slowly remove the sticks and peel out the leaf.

step 17

Serve hot kotte kadubu along with chutney/sambar/majjige huli etc.

Kotte Kadubu Recipe

ingredients serve

Ingredients for Kotte Kadubu Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals