Kottige Idli

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6