Loading...
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
Soak the Rice and Lentils
Grind the Batter
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 60 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.
Ferment the Batter
Prepare the Jackfruit Leaf Cups (Kotte)
Steam the Kottige
Serve
If jackfruit leaves are unavailable, you can steam the idlis in turmeric leaves or banana leaf cups for a different but equally fragrant aroma.
Add finely grated carrots, chopped cilantro, or green chilies to the batter before steaming for added flavor and nutrition.
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.
The fermentation process involved in making the batter increases the population of beneficial bacteria (probiotics), which aids digestion and improves overall gut health.
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.
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.
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.
Fermentation depends heavily on temperature. If your batter didn't rise, it was likely too cold. Try placing it in a warm spot, like inside a turned-off oven with the light on, or in an Instant Pot on the 'Yogurt' setting. Also, ensure your urad dal is fresh, as old dal can hinder fermentation.
Yes, Kottige is a very healthy breakfast option. It is steamed, not fried, making it low in fat and calories. The fermentation process makes it rich in probiotics, which are great for gut health, and enhances the bioavailability of nutrients from the rice and lentils.
One serving of Kottige, which is typically 3 pieces, contains approximately 230-250 calories. This makes it a light yet filling meal, perfect for starting your day.
Store leftover Kottige in an airtight container in the refrigerator for up to 2 days. It's best to keep them in their leaf casings to retain moisture. To reheat, steam them for 5-7 minutes until soft and hot again. Avoid microwaving as it can make them chewy.