Kotte Kadubu
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Soak the Grains and Lentils
- b.Rinse the idli rice thoroughly and soak it in a large bowl with enough water for 5-6 hours.
- c.In a separate bowl, rinse the urad dal and fenugreek seeds together. Soak them in water for 5-6 hours.
- d.About 30 minutes before you plan to grind, rinse the thick poha and soak it in 1/2 cup of water.
- 2
Step 2
- a.Grind the Batter
- b.Drain the water from the urad dal and fenugreek seeds. Using a wet grinder or a high-speed blender, grind them to a very smooth, light, and fluffy batter. Gradually add about 3/4 cup of cold water while grinding. This should take 15-20 minutes. Transfer the batter to a large mixing bowl.
- c.Next, drain the water from the rice and the soaked poha. Grind them together, adding about 1 cup of water, until you get a texture that is slightly coarse, like fine semolina (rava). Avoid making it perfectly smooth.
- d.Add the ground rice mixture to the urad dal batter in the large bowl.
- 3
Step 3
- a.Ferment the Batter
- b.Add salt to the combined batters. Using your clean hands, mix everything together thoroughly for 1-2 minutes. This helps incorporate air and promotes even fermentation.
- c.Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, slightly sour aroma.
- 4
Step 4
- a.Prepare the Jackfruit Leaf Baskets (Kotte)
- b.Gently wipe the jackfruit leaves clean with a damp cloth. Take four leaves of a similar size for each basket.
- c.Overlap the leaves in a plus (+) shape to form a square base. Fold the sides of the leaves upwards to form a cup or basket.
- d.Secure the folded leaves by pinning them together with small, sharp wooden sticks or toothpicks. Ensure the basket is sturdy with no gaps at the bottom. Prepare 12 such baskets.
- 5
Step 5
- a.Steam the Kadubu
- b.Once the batter is fermented, gently stir it once or twice. Do not overmix, as this will deflate the air bubbles.
- c.Bring water to a boil in a steamer or a large pot with a rack. Place the prepared kotte baskets onto the steamer plate.
- d.Pour the batter into each kotte until it is about 3/4 full, allowing space for it to rise.
- e.Steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick or skewer into the center of a kadubu; it should come out clean.
- 6
Step 6
- a.Serve
- b.Turn off the heat and let the kadubu rest in the steamer with the lid on for 5 minutes. This prevents them from becoming sticky.
- c.Carefully remove the kotte from the steamer and let them cool slightly.
- d.To serve, gently peel away the jackfruit leaves. The kadubu will have a beautiful shape and a wonderful aroma. Serve hot with coconut chutney, sambar, or a dollop of ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, tender, and green jackfruit leaves for the best aroma and pliability.
- 2The batter consistency is key. It should be thick but pourable, similar to regular idli batter.
- 3In cold climates, place the batter in a preheated (but turned off) oven or an Instant Pot on the 'Yogurt' setting to aid fermentation.
- 4Do not over-steam the kadubu, as they can become hard and dry.
- 5If you cannot find jackfruit leaves, you can steam the batter in small steel cups (tumblers) or regular idli plates, though you'll miss the unique aroma.
- 6Using cold water while grinding the urad dal prevents the grinder from overheating and helps in making the batter light and fluffy.
Adapt it for your goals.
Leaf Variation
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.
Vegetable KadubuVegetable Kadubu
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.
Sweet Kadubu (Sajjige)Sweet Kadubu (Sajjige)
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.
Why this is on our healthy list.
Promotes Gut Health
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.
Good Source of Energy
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.
Heart-Healthy
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.
Rich in Nutrients
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.
Frequently asked questions
One serving of Kotte Kadubu, which is typically 3 pieces, contains approximately 230-250 calories. This makes it a light yet filling breakfast option.