Kottige
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Soak the Rice and Lentils
- b.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.
- c.In a separate bowl, rinse the urad dal and methi seeds. Soak them together in water for 4 to 6 hours.
- d.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
Step 2
- a.Grind the Batter
- b.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.
- c.Transfer the urad dal batter to a large pot or container, ensuring it has enough room to double in volume during fermentation.
- d.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.
- e.Add the ground rice mixture to the same pot with the urad dal batter.
- 3
Step 3
- a.Ferment the Batter
- b.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.
- c.The final batter consistency should be thick but pourable.
- d.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
Step 4
- a.Prepare the Jackfruit Leaf Cups (Kotte)
- b.While the batter is fermenting or just before steaming, prepare the cups. Wipe the jackfruit leaves clean with a damp cloth.
- c.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.
- d.Fold the leaves upwards to create a cup or basket shape.
- e.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.
- f.Trim any long stems. Repeat the process to make about 12 cups (kotte).
- 5
Step 5
- a.Steam the Kottige
- b.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.
- c.Arrange the prepared jackfruit leaf cups in a steamer plate or tray.
- d.Pour the fermented batter into each cup until it is about 3/4 full.
- e.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.
- f.Turn off the heat and let the kottige rest in the steamer for 5 minutes before removing them.
- 6
Step 6
- a.Serve
- b.Carefully remove the kottige from the steamer. The aroma of the jackfruit leaves will be prominent.
- c.Serve the kottige hot, directly in their leaf cups. They are best enjoyed with coconut chutney, sambar, or a drizzle of ghee.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, tender, and pliable jackfruit leaves. Older leaves can be stiff and might crack while folding.
- 2The batter consistency is key. It should not be too runny or too thick. It should coat the back of a spoon.
- 3For best fermentation, use your hands to mix the salt into the batter. The natural microbes on your hands help kickstart the process.
- 4Do not over-steam the kottige, as they can become hard. Check for doneness at the 12-minute mark.
- 5If you live in a cold climate, adding a pinch of sugar to the batter can help with fermentation.
Adapt it for your goals.
Leaf Variation
If jackfruit leaves are unavailable, you can steam the idlis in turmeric leaves or banana leaf cups for a different but equally fragrant aroma.
Vegetable KottigeVegetable Kottige
Add finely grated carrots, chopped cilantro, or green chilies to the batter before steaming for added flavor and nutrition.
Instant VersionInstant Version
For a quicker version, you can use a ready-made idli batter and steam it in the jackfruit leaf cups to get the characteristic aroma.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter increases the population of beneficial bacteria (probiotics), which aids digestion and improves overall gut health.
Good Source of Plant-Based Protein
The combination of urad dal and rice provides a good balance of essential amino acids, making Kottige a complete protein source for vegetarians and vegans.
Easily Digestible
Steaming as a cooking method and the fermentation of the batter break down complex starches and proteins, making Kottige light on the stomach and easy to digest.
Frequently asked questions
While jackfruit leaves give Kottige its unique aroma, you can use alternatives. Small stainless steel cups (tumblers), banana leaves folded into cups, or even regular idli molds will work. The taste and texture will be like regular idlis, but you'll miss the special fragrance.