take 4 equal, semi-tender and big sized jackfruit leaves.

hold and pin 3 leaves together with the help of the coconut leaf sticks.

now take fourth leaf and pin facing diagonally. all the leaves tips should be pinned together.

pin them together one by one at the tip of the leaves.

fold them and pin them to make kotte as in the picture.

cut off the stem end to make room for pouring the batter.

soak the urad dal in enough water for 2 hours.

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.

take the urad dal in the wet grinder / mixer. add some of the urad dal strained water and begun to grind.

if the batter appears too thick, add some water.

grind to a smooth, fluffy batter for atleast 20-25 minutes.

pour in a deep pot.

steam the rava without mixing water to rava in a steamer for 20-25 minutes keeping in a medium flame.

mix the steamed rava to the batter well.

kotte kadubu

add salt and mix well.

make sure to give some space for fermentation and rising of the batter.

cover and ferment in a warm place for 12 hours.

you can see the batter has raised almost double indicating its well fermented.

mix the batter slightly. keep a pan or steamer on the stove with some water.

pour the batter in the prepared idli kotte or you can make use of glass.

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.

steam for 20-25 minutes till a fork inserted in the idli comes out clean.

unpin the kotte slowly as the kadubu will be extra soft and fluffy.

serve hot and steaming idlis with a tbsp of coconut oil, chutney and sambar accompanied with some indian masala chai.