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).
Commenti