Kotte Kadubu Kadubu Idli

Kotte kadubu is made during festivals and auspicious occasions in Udupi, Mangalore and the coastal regions of Karnataka. These fragrant idlis are made both by the Kannadigas as well as the Saraswat brahmins from Karnataka. A variation also exists in steaming these idlis in turmeric leaves, screw pine leaves (kewra) and banana leaves. Turmeric leaves infuse a beautiful fragrant aroma in the idlis. Kotte kadubu is also made during Ganesh Chaturthi festival. You will be surprised to know the way the idlis are steamed in jackfruit leaves. The jackfruit leaves are joined together and made into a cup or a mould. The idli batter is then poured in the jackfruit leaves mould and later steamed. This is exactly how it should be made, in order to keep the authenticity intact. I wanted to make these idlis from a long time. So when I could manage to get some fresh jackfruit leaves from a tree nearby, I made the idlis the very next day. For making the moulds, I checked some youtube videos and got the idea. Since I am very dextrous with my fingers, I could easily make the moulds. They are easy and not that difficult. Make sure to dry the rinsed jackfruit leaves well, before making the moulds. Also, use leaves of the same size to make the cups. To make these kadubu idlis, you can use the regular Idli batter made with idli rice or Idli batter made with idli rava. While making these idlis, I used idli rava as its easier and saves time since grinding is not involved. Some variations also use wheat rava (sooji) to make these idlis. The rava is either roasted or steamed before making idlis. In this post, I have shown the method of making the cup or moulds from jackfruits in an easy way. To join the leaves you will need coconut sticks or thin bamboo sticks. Please do not use toothpicks as the leaves break if toothpicks are used. I cut the bamboo skewers in two to three parts vertically first and then cut them horizontally in small pieces. There are many varieties of idli and dosa that are made in India. I like to try these different idli and dosa varieties. So far I have shared many idli varieties like: Kotte kadubu can be served hot with coconut chutney or sambar or idli podi. You can also drizzle some coconut oil or ghee while serving.

How to make Kotte Kadubu

Making idli batter:

1. Take 1 cup urad dal (200 grams) in a bowl.
2. Rinse urad dal a couple of times in fresh water and then soak the lentils in 1.5 cups of water in a bowl. Cover the bowl with a lid and keep aside for 4 hours.
3. Take 2 cups of idli rava (330 grams) in another bowl.
4. Rinse idli rava. For rinsing, fill the bowl containing idli rava with water and then stir it with your hands. Throw of all the water collected at the top. Do this method one or two times more. Then add 1.5 cups water and soak idli rava for 3 to 4 hours.
5. Later drain the water from the urad dal. Add the urad dal in a grinder jar. Also add 1.25 cups water.
6. Grind urad dal to a smooth and fluffy batter.
7. Take all the batter in a large bowl or pan.
8. Now take the soaked idli rava. Take some portion of the idli rava in your palms. Squeeze it so that all the water is strained.
9. Add this squeezed portion of idli rava in the urad dal batter. Do make sure that you squeeze the idli rava well.
10. This way add the entire idli rava to the urad dal batter.
11. Now with a spoon or spatula mix very well making sure there are no lumps. Cover the batter and let it ferment for 8 to 9 hours. Fermentation time will vary depending on the climate and temperature conditions. I have not added salt as its cold where I live and salt retards fermentation.

Making kotte or jackfruit leaves cups

12. The next day before making the idlis, you can start making the cups from jackfruit leaves. Rinse the leaves very well with water. Then dry each leaf with a clean cotton napkin. When making the moulds use leaves which are of the same size. You will need 40 to 50 jackfruit leaves.
13. Take two leaves. Place one leaf overlapping the second one with the stem part facing outwards.
14. Using a thin coconut stick or bamboo stick, join the two leaves.
15. Now place third leaf on top of the joined bamboo leaves.
16. Place a fourth leaf on top of the third leaf.
17. Using the coconut stick secure the four leaves.
18. This is how the sticks look from backside of the leaves.
19. Now take one leaf upright making an ‘L’ shape. Take the second leaf next to it in an ‘L’ shape. Place the leaves in such a way that one leaf overlaps the second one by 1 inch.
20. Hold it this way.
21. Then slid a coconut stick on both the leaves.
22. This way join each leaf overlapping the next leaf and join them with the coconut sticks.
23. Soon you will get the kotte or the cup made from four jackfruit leaves. Do make sure that they are joined well or else the idli batter will leak out from the gaps if there are any. 24. This way make the kotte with all the leaves. Also cut off the stem parts from each leaf. Depending on the size of leaves, some may be small and some medium to large.

Assembling and making kotte kadubu

24. This is the idli batter after getting fermented well. I kept it for 14 hours 30 minutes due to the cool climate here.
25. The idli batter should have a pleasant sour aroma and many tiny bubbles.
26. Add 1 teaspoon salt or as required to the idli batter. 27. Stir and mix very well.
27. Meanwhile, in a large pot or pan, place a stand or a rack. Then take 2 to 2.5 cups water and heat it on a low to medium flame.
28. Place the jackfruit leaves cups in a steamer pan.
29. Gently pour the kadubu idli batter directly or with a spoon in the jackfruit leaves cups. Alternatively, you can fill the idli batter first and then place the kotte (jackfruit leaves cup) in the pan.

Steaming kotte kadubu

31. Now place the steamer pan with the kotte in the large pan where the water must have begun to boil.
32. Cover with a lid and steam kadubu idlis for 12 to 15 minutes on medium to medium-high flame.
33. Once done, remove the lid.
34. Check with a skewer if the kadubu idli are done. There should be no stickiness on the skewer.
35. Wait for 2 to 3 minutes. Then take each kotte kadubu.
36. Remove the sticks and leaves gently.
37. Remove sticks and leaves from each kotte kadubu. While serving make sure the shape of the kadubu is intact. There may be some idli crumbs stuck on the leaves. You can scrape them and have.
38. Serve kotte kadubu hot or warm with coconut chutney, sambar or idli podi. If you are looking for more South Indian breakfast recipes then do check:

Adai recipeMasala dosaRava upma recipePuttu recipeIdiyappam recipe

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kotte Kadubu post from archives first published in December 2017 has been updated and republished on January 2023.

title: “Kotte Kadubu Kadubu Idli " ShowToc: true date: “2024-09-19” author: “Brendon Koss”

Kotte kadubu is made during festivals and auspicious occasions in Udupi, Mangalore and the coastal regions of Karnataka. These fragrant idlis are made both by the Kannadigas as well as the Saraswat brahmins from Karnataka. A variation also exists in steaming these idlis in turmeric leaves, screw pine leaves (kewra) and banana leaves. Turmeric leaves infuse a beautiful fragrant aroma in the idlis. Kotte kadubu is also made during Ganesh Chaturthi festival. You will be surprised to know the way the idlis are steamed in jackfruit leaves. The jackfruit leaves are joined together and made into a cup or a mould. The idli batter is then poured in the jackfruit leaves mould and later steamed. This is exactly how it should be made, in order to keep the authenticity intact. I wanted to make these idlis from a long time. So when I could manage to get some fresh jackfruit leaves from a tree nearby, I made the idlis the very next day. For making the moulds, I checked some youtube videos and got the idea. Since I am very dextrous with my fingers, I could easily make the moulds. They are easy and not that difficult. Make sure to dry the rinsed jackfruit leaves well, before making the moulds. Also, use leaves of the same size to make the cups. To make these kadubu idlis, you can use the regular Idli batter made with idli rice or Idli batter made with idli rava. While making these idlis, I used idli rava as its easier and saves time since grinding is not involved. Some variations also use wheat rava (sooji) to make these idlis. The rava is either roasted or steamed before making idlis. In this post, I have shown the method of making the cup or moulds from jackfruits in an easy way. To join the leaves you will need coconut sticks or thin bamboo sticks. Please do not use toothpicks as the leaves break if toothpicks are used. I cut the bamboo skewers in two to three parts vertically first and then cut them horizontally in small pieces. There are many varieties of idli and dosa that are made in India. I like to try these different idli and dosa varieties. So far I have shared many idli varieties like: Kotte kadubu can be served hot with coconut chutney or sambar or idli podi. You can also drizzle some coconut oil or ghee while serving.

How to make Kotte Kadubu

Making idli batter:

1. Take 1 cup urad dal (200 grams) in a bowl.
2. Rinse urad dal a couple of times in fresh water and then soak the lentils in 1.5 cups of water in a bowl. Cover the bowl with a lid and keep aside for 4 hours.
3. Take 2 cups of idli rava (330 grams) in another bowl.
4. Rinse idli rava. For rinsing, fill the bowl containing idli rava with water and then stir it with your hands. Throw of all the water collected at the top. Do this method one or two times more. Then add 1.5 cups water and soak idli rava for 3 to 4 hours.
5. Later drain the water from the urad dal. Add the urad dal in a grinder jar. Also add 1.25 cups water.
6. Grind urad dal to a smooth and fluffy batter.
7. Take all the batter in a large bowl or pan.
8. Now take the soaked idli rava. Take some portion of the idli rava in your palms. Squeeze it so that all the water is strained.
9. Add this squeezed portion of idli rava in the urad dal batter. Do make sure that you squeeze the idli rava well.
10. This way add the entire idli rava to the urad dal batter.
11. Now with a spoon or spatula mix very well making sure there are no lumps. Cover the batter and let it ferment for 8 to 9 hours. Fermentation time will vary depending on the climate and temperature conditions. I have not added salt as its cold where I live and salt retards fermentation.

Making kotte or jackfruit leaves cups

12. The next day before making the idlis, you can start making the cups from jackfruit leaves. Rinse the leaves very well with water. Then dry each leaf with a clean cotton napkin. When making the moulds use leaves which are of the same size. You will need 40 to 50 jackfruit leaves.
13. Take two leaves. Place one leaf overlapping the second one with the stem part facing outwards.
14. Using a thin coconut stick or bamboo stick, join the two leaves.
15. Now place third leaf on top of the joined bamboo leaves.
16. Place a fourth leaf on top of the third leaf.
17. Using the coconut stick secure the four leaves.
18. This is how the sticks look from backside of the leaves.
19. Now take one leaf upright making an ‘L’ shape. Take the second leaf next to it in an ‘L’ shape. Place the leaves in such a way that one leaf overlaps the second one by 1 inch.
20. Hold it this way.
21. Then slid a coconut stick on both the leaves.
22. This way join each leaf overlapping the next leaf and join them with the coconut sticks.
23. Soon you will get the kotte or the cup made from four jackfruit leaves. Do make sure that they are joined well or else the idli batter will leak out from the gaps if there are any. 24. This way make the kotte with all the leaves. Also cut off the stem parts from each leaf. Depending on the size of leaves, some may be small and some medium to large.

Assembling and making kotte kadubu

24. This is the idli batter after getting fermented well. I kept it for 14 hours 30 minutes due to the cool climate here.
25. The idli batter should have a pleasant sour aroma and many tiny bubbles.
26. Add 1 teaspoon salt or as required to the idli batter. 27. Stir and mix very well.
27. Meanwhile, in a large pot or pan, place a stand or a rack. Then take 2 to 2.5 cups water and heat it on a low to medium flame.
28. Place the jackfruit leaves cups in a steamer pan.
29. Gently pour the kadubu idli batter directly or with a spoon in the jackfruit leaves cups. Alternatively, you can fill the idli batter first and then place the kotte (jackfruit leaves cup) in the pan.

Steaming kotte kadubu

31. Now place the steamer pan with the kotte in the large pan where the water must have begun to boil.
32. Cover with a lid and steam kadubu idlis for 12 to 15 minutes on medium to medium-high flame.
33. Once done, remove the lid.
34. Check with a skewer if the kadubu idli are done. There should be no stickiness on the skewer.
35. Wait for 2 to 3 minutes. Then take each kotte kadubu.
36. Remove the sticks and leaves gently.
37. Remove sticks and leaves from each kotte kadubu. While serving make sure the shape of the kadubu is intact. There may be some idli crumbs stuck on the leaves. You can scrape them and have.
38. Serve kotte kadubu hot or warm with coconut chutney, sambar or idli podi. If you are looking for more South Indian breakfast recipes then do check:

Adai recipeMasala dosaRava upma recipePuttu recipeIdiyappam recipe

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kotte Kadubu post from archives first published in December 2017 has been updated and republished on January 2023.