Kotte kadubu recipe | How to make idli in jack fruit leaves | Halasina ele kadubu

By Latha on August 17th, 2018

kotte kadubuKotte kadubu recipe explained with step by step pictures. Kotte kadubu is a soft idli prepared using normal idli batter and jack fruit leaves. Kotte kadubu or halasina ele kadubu is a traditional breakfast recipe. Kotte kadubu is prepared using rice and urad dal. You can serve these kadubu with coconut chutney or sambar.

You can prepare these kotte kadubu by grinding the soaked rice or using idli rava or by using upma rava. I have used idli rava or rice rava in this recipe. If you want to use idli rice then refer this idli recipe using idli rice post. And if you want to use rava or sooji, then slightly roast the rava, wait until warm and then add it to the ground urad dal batter.

Kotte kadubu will be softer than the normal idlis. So the rice and urad dal ratio is 3:1. While giving the ingredientsmeasurement I have given the range.., which you have to decide based on the climate and the type of grinder used.

It is said that, cooking idlis in jack fruit leaves are good for health. Kotte kadubu will not cause any digestive issues, which you normally face with the regular idlis.

I have posted one more soft idli recipe prepared using methi seeds, which is very soft and diabetic friendly recipe. Also I have posted four instant idli recipes like rava idli, pumpkin sweet idli, apple sweet idli and cucumber idli.

If you are looking for more Karnataka style breakfast recipes, then do visit our breakfast section.

Kotte kadubu recipe

Preparation time: 14 - 15 hrs
Cooking time: 20 min
Serves: 4 - 5

Ingredients: (measuring cup used = 240ml)

  1. 3 cup idli rava / cream of rice
  2. 1 cup urad dal
  3. 1/4 - 1/2 tsp fenugreek / methi seeds
  4. 0 - 1/2 cup Avalakki / beaten rice / poha
  5. 16 - 20 jackfruit leaves
  6. Salt as per your taste

Instructions for making kotte kadubu:

  1. Rinse well and soak urad dal and fenugreek seeds in good drinking water for 4 - 5 hours. Use whole urad dal for better result. Look at the image.urad dal and fenugreek seeds for kotte kadubu
  2. If you are using beaten rice, rinse and soak it for about 30 minutes. I do not add beaten rice. Use beaten rice if the climate is cold and if you are using mixer grinder.
  3. After 4 - 5 hours drain the water from dals and keep it aside. Use this drained water for grinding. It helps in better fermentation.drain water from urad dal and fenugreek seeds
  4. Now transfer soaked urad dal, fenugreek seeds and beaten rice (if using) in to wet grinder. I didn't use beaten rice.grind urad dal and fenugreek seeds for kotte kadubu
  5. Meanwhile add warm water to the idli rava or rice rava, drain the water completely and set it aside. If you are using upma rava, roast it for a while and keep it aside for cooling.idli rava for kotte kadubu
  6. Grind the dals until fluffy by adding drained water from dals little by little. If using mixer grinder then try to add cold water because while grinding in mixer grinder the batter will become hot. If the batter is hot then it will not get fermented well.grind urad dal and fenugreek seeds for kotte kadubu
  7. When the urad dal batter is done, add in rinsed and drained idli rava and grind for 3 more minutes. Add in water if required. Remember the idli batter should be having thick dropping consistency. If you are using mixer grinder then pour the urad dal batter to the vessel, which has rinsed idli rava. And then mix it very well using hands.mix idli rava and urad dal batter for kotte kadubu
  8. Pour well mixed batter to a large vessel. The batter should be of dropping consistency.ferment the batter for kotte kadubu
  9. Close the lid and rest it for 7 - 8 hours for fermentation.ferment the batter for kotte kadubu
  10. After fermentation you can see the batter has raised up, indicating good fermentaion. Add in salt and mix well.fermented batter for kotte kadubu
  11. Now to make kotte or kottige to begin with clean the jackfruit leaves. Take 4 jackfruit leaves and place them together. Refer to the image.jackfruit leaves for kotte kadubu
  12. Next pin them together using small stick from coconut leaves. Refer to the image.making jackfruit leaf cups for kotte kadubu
  13. Finally bring the edges together and pin them again to make a cup shape. Refer to the image.making jackfruit leaf cups for kotte kadubu
  14. Like this finish making all required kotte or jack fruit leaf cups. If you feel making cups like this are difficult, them simply put the leaves in a steel tumbler and then go ahead.jackfruit leaf cups for kotte kadubu
  15. Fill them with the fermented batter. Don't over fill them, fill them until half.batter in jackfruit leaves for making kotte kadubu
  16. Steam them for 15 - 20 minutes. Time depends on the size of the kadubu. But do not over cook the them. You can use a toothpick to confirm whether kadubu is cooked. If the toothpick comes out clean, then it is cooked. Serve it with coconut chutney and sambar.steaming kotte kadubu

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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