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# Kotte Kadubu Recipe

<img src="https://mintcdn.com/cookbook/YstPoztmut1uUFcP/images/heroes/kotte-kadubu-recipe-idli-recipe-gunda-recipe.webp?fit=max&auto=format&n=YstPoztmut1uUFcP&q=85&s=279e88f789a21f9530fe13cdf5179856" alt="Kotte Kadubu Recipe" className="rounded-xl" width="900" height="675" data-path="images/heroes/kotte-kadubu-recipe-idli-recipe-gunda-recipe.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |              |
  | -------------- | ------------ |
  | **Prep time**  | 10 hr        |
  | **Cook time**  | 25 min       |
  | **Total time** | 10 hr 25 min |
  | **Serves**     | 5 servings   |
</Accordion>

## Ingredients

### to prepare jackfruit kotte:

* 50 jackfruit leaves for making idli kotte
* few coconut leaf stick / hidisudi kaddi

### for idli batter:

* 2 cups unroasted rava / sooji / semolina / bombay rava
* 1 cup urad dal
* water for soaking
* salt as required

## Instructions

### 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. kotte kadubu
10. add salt and mix well.
11. make sure to give some space for fermentation and rising of the batter.
12. cover and ferment in a warm place for 12 hours.
13. 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.

## Jack fruit leaf kotte recipe

<Steps>
  <Step>
    take 4 equal, semi-tender and big sized jackfruit leaves.
  </Step>

  <Step>
    hold and pin 3 leaves together with the help of the coconut leaf sticks.[](http://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-1.jpg)

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu2.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu3.jpg" alt="idli in jackfruit leaves" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    pin them together one by one at the tip of the leaves.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-4.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-5.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cut off the stem end to make room for pouring the batter.
  </Step>
</Steps>

## Idli / kadubu batter in grinder recipe

<Steps>
  <Step>
    soak the urad dal in enough water for 2 hours.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/1224.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-20.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    if the batter appears too thick, add some water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-21.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-6.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    pour in a deep pot.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-7.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    steam the rava without mixing water to rava in a steamer for 20-25 minutes keeping in a medium flame.[](http://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-8.jpg)

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-9.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    mix the steamed rava to the batter well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-26.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add salt and mix well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-12.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-11.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover and ferment in a warm place for 12 hours.
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-131.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Steaming idli / kadubu recipe

<Steps>
  <Step>
    mix the batter slightly. keep a pan or steamer on the stove with some water.
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-14.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-15.jpg" alt="gunda" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    steam for 20-25 minutes till a fork inserted in the idli comes out clean.[](http://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-16.jpg)

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-17.jpg" alt="gunda" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-18.jpg" alt="idli in jackfruit leaves" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    serve hot and steaming idlis with a tbsp of coconut oil, **[chutney](http://hebbarskitchen.com/category/chutney/)** and [**sambar**](/recipes/hotel-idli-sambar-recipe-tiffin-sambar) accompanied with some **[indian masala chai](/recipes/chai-recipe-masala-tea-indian-masala-chai-recipe).**

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-22.jpg" alt="idli in jackfruit leaves" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## 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.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/kotte-kadubu-recipe-idli-recipe-gunda-recipe/](https://hebbarskitchen.com/kotte-kadubu-recipe-idli-recipe-gunda-recipe/)
</Note>