kotte kadubu recipe | idli in jackfruit leaves recipe | gunda recipe

kotte kadubu recipe | idli in jackfruit leaves recipe | gunda recipe with detailed photo recipe. kotte kadubu is usually prepared during festival in south india.

kotte kadubu recipe | idli in jackfruit leaves recipe | gunda recipe also called as halasina kotte kadubu is considered very auspicious breakfast in udupi. halasina kotte kadubu is a type of idli very simple and popular breakfast in many south indian homes. udupi cuisine is almost synonymous with idli and dosas.

idlis are considered clean, healthy and tasty breakfast as they are steamed. idlis are best enjoyed with sambar and chutneys. my mom always prepares idli and dosas for everyday breakfast as they are rich in proteins. though idlis need lotsa effort rite from soaking, grinding and fermentation. its worth enough to enjoy the healthy breakfast.

i love to try instant versions of idli recipes like rava idli, sabudana idli, instant poha idli, stuffed idli, oats idli etc. halasina kotte kadubu recipe is shared and prepared by my mother-in-law. today i am  also showing how to prepare halisa kotte from jackfruit leaves. my mother-in-law loves halisana kotte kadubu as these idlis  turn up ultra soft, fluffy and very light along with its own distinct aroma which makes breakfast complete. you can also call these idli as mallige idli.

these kotte kadubu are much much softer than the usual idli with idli rava (cream of rice) and idli made with cooked rice. i have also shared mini idli and idli recipe making in mixer. idlis can be served with coconut chutney or sambar. i personally like kadubu with peanut chutney, sweet potato chutney, cucumber sasmi chutney and/or chutney pudi with lots of sambar.

kotte kadubu recipe | idli in jackfruit leaves recipe | gunda recipe card:

kotte kadubu recipe | idli in jackfruit leaves recipe | gunda step by step photo recipe:

jack fruit leaf kotte recipe:

1. take 4 equal, semi-tender and big sized jackfruit leaves.
2. hold and pin 3 leaves together with the help of the coconut leaf sticks.
   
3. now take fourth leaf and pin facing diagonally. all the leaves tips should be pinned together.
   
4. pin them together one by one at the tip of the leaves.
   
5. fold them and pin them to make kotte as in the picture.
   
6. cut off the stem end to make room for pouring the batter.

idli / kadubu batter in grinder recipe:

1. soak the urad dal in enough water for 2 hours.
   
2. drain the water from the urad dal and keep it aside. we will use some of this water for grinding the idli batter in grinder as it helps in good fermentation.
   
3. take the urad dal in the wet grinder / mixer. add some of the urad dal strained water and begun to grind.
   
4. if the batter appears too thick, add some water.
   
5. grind to a smooth, fluffy batter for atleast 20-25 minutes.
   
6. pour in a deep pot.
   
7. steam the rava without mixing water to rava in a steamer for 20-25 minutes keeping in a medium flame.
   
8. mix the steamed rava to the batter well.
   
9. add salt and mix well.
   
10. make sure to give some space for fermentation and rising of the batter.
    
11. cover and ferment in a warm place for 12 hours.
12. you can see the batter has raised almost double indicating its well fermented.
    

steaming idli / kadubu recipe:

1. mix the batter slightly. keep a pan or steamer on the stove with some water.
2. pour the batter in the prepared idli kotte or you can make use of  glass.
   
3. cover with a lid and steam the idlis. if using a pressure cooker, don’t put the vent weight / whistle on the cooker’s lid.
   
4. steam for 20-25 minutes till a fork inserted in the idli comes out clean.
   
5. unpin the kotte slowly as the kadubu will be extra soft and fluffy.
   
6. serve hot and steaming idlis with a tbsp of coconut oil, chutney and sambar accompanied with some indian masala chai.
   

notes:

• if you do not get jackfruit leaves, you can steam in long steel / copper glasses.
• you can use pressure cooker to steam idlis. but don’t put the vent weight / whistle.
• do not add salt for the entire batter, if you want to store batter for long time.
• always store the batter in airtight container in refrigerator.
• do not add too much water while grinding the batter. add only required amount.
• if you live in cold countries then cover and ferment in a warm place for 12 hours.
• if you live in a warmer place, then ferment for 8 hour max.
• i usually keep my batter in pre heated oven (switch off the oven though) to ferment idli batter well. if possible try to preheat oven ever 3-4 hours.