Kottige Idli
These soft steamed idlis from coastal Karnataka are made in little leaf cups that give them a gentle earthy aroma. Light, fluffy, and slightly tangy, they are lovely with coconut chutney or sambar.
For 8 servings
- prep · ~360 min
Soak the rice and dal.
1.Wash the idli rice well and soak it with fenugreek seeds in enough water for 6 hours.2.Wash the urad dal well and soak it in a separate bowl of water for 6 hours.3.Keep the poha aside and rinse it just before grinding. - mix · ~25 min
Grind the batter.
1.Drain the urad dal and grind it with a little water to a smooth, fluffy batter.2.Drain the rice and fenugreek seeds, then grind them with the rinsed poha to a slightly grainy batter using water as needed.3.Mix both batters together in a large bowl until light and well combined.4.Add salt and mix well with your hand.TIPKeep the batter thick but pourable. A thin batter makes the idlis flat and sticky. - 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 looks airy. Stir very gently once after fermentation.
TIPLeave enough space in the bowl because the batter expands well as it ferments. - assemble · ~10 min
Make the leaf cups.
1.Arrange 2 jackfruit leaves in a crisscross shape.2.Fold and pin them into a small cup shape with toothpicks.3.Repeat to make 8 leaf cups in total.4.Grease the inside of each cup very lightly with oil. - assemble · ~5 min
Fill the leaf cups.
Place the leaf cups upright in a steamer plate or shallow vessel. Pour the fermented batter into each cup until about three-quarters full.
- steam · ~18 min
Steam the kottige idlis.
Steam over medium heat until the idlis are cooked through and a skewer comes out clean, about 15 to 18 minutes. Let them stand for 2 minutes after steaming.
TIPDo not steam on high heat the whole time or the tops can turn wet while the centers stay dense. - serve
Unmold and serve the idlis.
Cool the cups just enough to handle, then gently open the leaves and lift out the idlis. Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the urad dal first until very fluffy; that trapped air is what gives kottige idlis their lift.
- 2Mix the salt into the batter with your hand, not a spoon; the gentle warmth helps fermentation along.
- 3Keep the rice batter slightly grainy, not silky smooth, so the idlis hold their classic soft yet structured crumb.
- 4Set the jackfruit leaf cups snugly in the steamer plate so they do not tilt when you pour in the batter.
- 5Fill each leaf cup only three-quarters full; the batter rises well and can overflow if packed too high.
- 6Let the steamed idlis rest for 2 minutes before opening the leaves, or the surface may stick and tear.
- 7If making ahead, cool completely and refrigerate; re-steam for a few minutes rather than microwaving to keep them soft.
Adapt it for your goals.
Banana-leaf
If jackfruit leaves are unavailable, shape small cups with banana leaf pieces for a similar steamed aroma, though the flavor will be milder.
steel mouldSteel-mould
Steam the same batter in idli plates when leaf cups are not practical; it is easier for everyday cooking but loses the signature leaf fragrance.
mini kottigeMini-kottige
Make smaller leaf cups and reduce steaming time slightly for bite-size idlis that work well for breakfast platters or festive serving.
mildly sourMildly-sour
Ferment a little longer in cooler weather if you prefer a more pronounced tang, which pairs especially well with sambar.
Why this is on our healthy list.
Gentle Fermented Breakfast
The naturally fermented rice and urad dal batter is light and easy to enjoy, with a texture many people find comfortable for breakfast.
Plant Protein from Urad Dal
Urad dal adds plant-based protein and makes the idlis more satisfying than rice-only steamed cakes.
Steamed, Not Fried
These idlis are cooked by steaming with only a little oil for greasing, making them a lighter traditional snack or meal.
Balanced Grain and Lentil Base
The combination of parboiled rice, poha, and lentils gives both energy and staying power in a simple, traditional form.
Frequently asked questions
Yes. You can use regular idli moulds or small banana-leaf cups, but the distinctive earthy aroma from jackfruit leaves will be reduced.
