When Idli or Dosa batter is in the refrigerator there is absolutely no worry over fixing a breakfast. This is the mantra in all South Indian households. To break the boredom of this healthy breakfast, many varieties of Idli and Dosa are prepared. One such is steaming Idlis in various organic containers like Jackfruit leaves, Teak leaves, or Turmeric leaves. This variety of Idli is steamed in Jackfruit leaves containers known as Kotte.
1 Cup Uddinabele / Urad Dal /Black gram split soak and grind
2 cups Uppittu Rava / Semolina, steam for 20 minutes
Salt to taste
Few empty Jackfruit leaves containers / Kottes – Click here to see how to make Kotte
Wash and soak Urad dal for 3 hours.
Grind the dal to a paste.
Steam the Rava for 20 minutes.
Mix both together and leave to ferment for 5 hours or more.
Add Salt to the batter and mix well.
Pour into the Kotte / Jackfruit leaves containers /molds.
Steam them for 15 minutes. The leaves will change color.
Poke a stick into the Idli to test whether it is thoroughly cooked.
Serve hot Kotte Kadabu either with the shell or without the shell.