KOTTE KADUBU (KOTTE IDLI)

Kotte kadubu is a delicious and scrumptious recipe from coastal Karnataka 💞💝These are steamed rice cakes in jackfruit leaves. These fragrant idlis are made by the kannadigas as well as konkanis from Karnataka.

Served with Kayi Haalu ( Sweetened coconut milk).

I used to enjoy eating these idlis at my native Karwar. So blessed to be in a society, where I can find these trees to make the traditional delicacies.

Feeling so happy, learnt the art of making these kotte's from my mummy.❤️💞

Ingredients:

· Split black gram (urad dal) - 1 cup

· Idli Rava / Rice Rava – 2 ¾ cups

· Salt

· Oil for greasing the idli moulds (if you are not using kotte)

Method:

• Take a large bowl wash and soak urad dal for 2-3 hours.

• Also, soak idli rava for 1 ½ to 2 hours.

• If you are using Rice rava, soak the raw rice for 4-5 hours. Later drain it and spread it on a muslin cloth. Once dried use a mixer jar to make rava from the rice.

• Now drain off the water from the urad dal and transfer to the grinder. Keep the water aside. Blend It into a fine paste using very little water.

• Transfer the batter and now add idli rava or rice rava. Add water and salt.

• Mix well, making sure everything is well combined. Mixing the batter with hand helps for fermentation.

• Cover and ferment the batter in a warm place for 8 hours.

• Mix the batter gently.

• Boil water in a steamer/idli cooker.

• Pour the batter in the kotte and steam the idli for 10-12 minutes,

• If you are not using kott’s grease the idli mould with oil and pour the batter.

• Place idli moulds in the cooker and steam the idli for 10-12 minutes or until the idlis are cooked well.

• Unmould the idlis and serve hot soft idlis with chutney and sambar.

• I have served the kotte Idli’s with Kayi Hallu (Sweetened coconut milk).

https://video.wixstatic.com/video/4431d7_d1213a726818458290d15ec0e448540c/1080p/mp4/file.mp4