Kottige

1. 1
   prep · ~360 min

   Soak the rice and dal.

   1.Wash the idli rice well and soak it in enough water for 6 hours.

   2.Wash the urad dal and fenugreek seeds together and soak them in enough water for 6 hours.

   3.Drain both separately before grinding.

   TIPKeeping the rice and dal separate while soaking and grinding gives a lighter batter.
2. 2
   mix · ~30 min

   Grind the batter.

   1.Grind the urad dal and fenugreek seeds with water to a smooth, fluffy batter.

   2.Grind the rice with grated coconut and water to a slightly grainy batter.

   3.Combine both batters in a large bowl and mix well by hand.

   4.Add salt and mix again until the batter looks airy and even.
3. 3
   rest · ~480 min

   Ferment the batter.

   Cover the bowl and leave the batter in a warm place for 8 hours or until it rises and turns light. Stir it gently once before shaping the kottige.

   TIPDo not overmix after fermentation or the batter can lose some of its lift.
4. 4
   prep · ~10 min

   Prepare the banana leaf packets.

   1.Wipe the banana leaves clean and pass them briefly over a low flame to soften them.

   2.Cut them into medium rectangles large enough to fold around the batter.

   3.Brush each piece lightly with oil.
5. 5
   assemble · ~10 min

   Shape the kottige.

   1.Place one banana leaf piece on the work surface.

   2.Spoon a portion of batter into the center.

   3.Fold the leaf over the batter into a neat packet and press lightly to hold the shape.

   4.Repeat with the remaining batter and leaves.
6. 6
   steam · ~20 min

   Steam the kottige.

   Arrange the leaf packets in a steamer in a single layer. Steam on medium heat until the cakes are firm and cooked through.

   TIPLeave a little space between packets so steam can circulate evenly.
7. 7
   rest · ~5 min

   Cool briefly before opening.

   Let the steamed packets rest for 5 minutes. This helps the cakes set and release more cleanly from the leaves.

8. 8
   serve

   Open the leaves and serve warm.

Cuisines we love