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Aromatic, cone-shaped idlis steamed in fragrant jackfruit leaves. This traditional delicacy from the Udupi-Mangalore region has a unique flavor and soft, fluffy texture. A special breakfast treat!
Soak the rice and lentils: Wash the idli rice thoroughly and soak it in enough water for 4-6 hours. In a separate bowl, wash the urad dal and methi seeds and soak them in water for 4-6 hours. Just 15 minutes before grinding, soak the poha in a little water until it becomes soft.
Grind the batter: Drain the water from the urad dal and grind it in a wet grinder or blender, adding water little by little, until you get a smooth, fluffy batter (about 15-20 minutes). Transfer to a large bowl. Next, drain the rice and grind it to a slightly coarse, semolina-like texture, adding water as needed. Grind the soaked poha into a smooth paste. Add the ground rice and poha paste to the urad dal batter. Add salt and mix everything well with your clean hands to aid fermentation.
Ferment the batter: Cover the bowl and keep it in a warm place to ferment for 8-10 hours, or overnight. The batter should rise and become bubbly.
Prepare the jackfruit leaf cups (Kottige): Take four similar-sized jackfruit leaves and wipe them clean. Arrange two leaves to form a plus sign, overlapping at the center. Place the other two leaves diagonally over them. Fold up the sides to form a cup shape and use toothpicks or thin coconut leaf sticks to pin the overlapping edges together, securing the cup.
Steam the idlis: Bring water to a boil in a steamer. Gently mix the fermented batter without overmixing. Pour the batter into the prepared jackfruit leaf cups until they are three-quarters full. Carefully place the filled cups in the steamer, cover, and steam for 12-15 minutes on medium heat, or until a toothpick inserted into the center comes out clean.
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Aromatic, cone-shaped idlis steamed in fragrant jackfruit leaves. This traditional delicacy from the Udupi-Mangalore region has a unique flavor and soft, fluffy texture. A special breakfast treat!
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 214.66 calories per serving with 9.12g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Serve the Kottige Idlis: Turn off the heat and let the idlis rest for 5 minutes. Carefully remove the pins, unwrap the leaves, and serve the cone-shaped idlis hot with coconut chutney and sambar.
If you are short on time, you can use a good quality store-bought idli batter.
For added nutrition, mix in 1/4 cup of grated carrots or finely chopped spinach into the batter before steaming.
Make mini kottige idlis using smaller leaves or mini muffin molds to make them more appealing for children.