Soft, fluffy idlis with a fragrant aroma, steamed in cups woven from jackfruit leaves. A traditional breakfast delicacy from the Udupi-Mangalore region of Karnataka, best enjoyed with coconut chutney. Note: This recipe requires 8-12 hours for soaking and fermentation.
Prep45 min
Cook15 min
Soak360 min
Ferment720 min
Servings4
Serving size: 3 pieces
214cal
9gprotein
42gcarbs
Ingredients
2 cup Idli Rice (Also known as parboiled rice)
0.5 cup Urad Dal (Skinned black gram lentils)
0.25 cup Thick Poha (Thick flattened rice flakes)
0.5 tsp Methi Seeds (Fenugreek seeds)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Approximately, for grinding the batter)
48 leaves Jackfruit Leaves (Fresh, green, and similar in size)
Instructions
1
Soak the Rice and Lentils
Rinse the idli rice thoroughly in water 3-4 times, then soak it in a large bowl with ample water for at least 6 to 8 hours.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Aromatic Kottige with tangy, fiber-rich sambar – a gut-friendly South Indian comfort food!
This mangalorean dish is perfect for breakfast. With 520.64 calories and 21.64g of protein per serving, it's a low-fat, low-cholesterol option for your meal plan.
1gfat
In a separate bowl, rinse the urad dal and methi seeds. Soak them together in water for 4 to 6 hours.
About 30 minutes before you plan to grind, rinse the thick poha and soak it in just enough water to cover it until it becomes soft.
2
Grind the Batter
Drain the water from the urad dal and methi seeds. Grind them in a wet grinder or a high-speed blender, adding about 3/4 cup of cold water gradually, until you get a very smooth, light, and fluffy batter. This should take about 15-20 minutes in a wet grinder.
Transfer the urad dal batter to a large pot or container, ensuring it has enough room to double in volume during fermentation.
Next, drain the water from the soaked rice and the softened poha. Grind them together to a smooth yet slightly coarse consistency (like fine semolina). Add water as needed, about 1 to 1.25 cups, to facilitate grinding.
Add the ground rice mixture to the same pot with the urad dal batter.
3
Ferment the Batter
Add salt to the combined batter. Mix everything thoroughly with your clean hands for a couple of minutes. The warmth and natural yeast from your hands aid in better fermentation.
The final batter consistency should be thick but pourable.
Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 10 to 12 hours, or overnight. In colder climates, you can place it inside a turned-off oven with the light on.
4
Prepare the Jackfruit Leaf Cups (Kotte)
While the batter is fermenting or just before steaming, prepare the cups. Wipe the jackfruit leaves clean with a damp cloth.
Take four leaves of similar size. Arrange them to form a plus (+) sign, overlapping them at the center. Ensure the shiny side of the leaves faces inwards.
Fold the leaves upwards to create a cup or basket shape.
Secure the corners where the leaves meet by piercing them with toothpicks or thin coconut leaf sticks. Use two pins for each of the four corners to make the cup sturdy.
Trim any long stems. Repeat the process to make about 12 cups (kotte).
5
Steam the Kottige
Once the batter has fermented well (it will have risen and appear bubbly), give it a very gentle stir. Do not overmix, as this will deflate the air pockets.
Arrange the prepared jackfruit leaf cups in a steamer plate or tray.
Pour the fermented batter into each cup until it is about 3/4 full.
Steam on medium-high heat for 12 to 15 minutes. To check for doneness, insert a toothpick or knife into the center of a kottige; it should come out clean.
Turn off the heat and let the kottige rest in the steamer for 5 minutes before removing them.
6
Serve
Carefully remove the kottige from the steamer. The aroma of the jackfruit leaves will be prominent.
Serve the kottige hot, directly in their leaf cups. They are best enjoyed with coconut chutney, sambar, or a drizzle of ghee.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
