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Fluffy, fragrant rice cakes steamed in aromatic jackfruit leaf baskets. This Udupi-Mangalore specialty offers a unique earthy flavor to the classic idli, perfect with chutney and sambar. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
Soak the Grains and Lentils
Grind the Batter
Ferment the Batter
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Fluffy, fragrant rice cakes steamed in aromatic jackfruit leaf baskets. This Udupi-Mangalore specialty offers a unique earthy flavor to the classic idli, perfect with chutney and sambar. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 213.58 calories per serving with 9.09g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Prepare the Jackfruit Leaf Baskets (Kotte)
Steam the Kadubu
Serve
If jackfruit leaves are unavailable, you can use turmeric leaves or small pieces of banana leaf to line idli plates or steel cups. This will impart a different but equally pleasant aroma.
For a more nutritious version, add 1/2 cup of finely grated carrots, chopped spinach, or finely chopped onions to the fermented batter just before steaming.
A sweet version can be made by preparing an upma-like mixture with semolina (rava), jaggery, coconut, and cardamom, and then steaming it in the kotte.
The fermentation process breaks down complex starches and proteins, making the kadubu easy to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Made from rice and urad dal, Kotte Kadubu is rich in complex carbohydrates and plant-based protein, providing sustained energy to keep you active throughout the morning.
This dish is steamed, containing virtually no oil or saturated fat. It is naturally low in cholesterol and sodium, making it an excellent choice for a heart-healthy diet.
Urad dal is a good source of iron, folic acid, magnesium, and potassium. The combination of rice and dal provides a complete protein profile with all essential amino acids.
One serving of Kotte Kadubu, which is typically 3 pieces, contains approximately 230-250 calories. This makes it a light yet filling breakfast option.
Yes, Kotte Kadubu is very healthy. It is steamed, not fried, making it low in fat. The fermentation process makes it easy to digest and good for gut health. It's a balanced meal providing carbohydrates and protein.
While jackfruit leaves provide the signature aroma, you can still make this dish. Use turmeric leaves, banana leaves, or simply steam the batter in greased steel tumblers or standard idli molds.
The most common reason for poor fermentation is cold temperature. Ensure the batter is kept in a warm place. Other factors could be old urad dal or using too much salt before fermentation, which can hinder the yeast activity.
Idli rice is specifically parboiled rice that yields the best texture for idlis. While you can use other short-grain rice like Sona Masoori, the texture of the kadubu might be slightly denser.
Store leftover kadubu (with or without the leaves) in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5-7 minutes until soft and hot again. Avoid microwaving as it can make them chewy.