Kotte Kadubu The jackfruit leaves lend their unique flavour to these cup shaped idlis This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Dec 2021 in Recipes Course New Update Main Ingredients Split skinless black gram (dhuli urad dal), Idli rawa Cuisine Karnataka Course Snacks and Starters Prep Time 10-15 hour Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Kotte Kadubu 1 cup Split skinless black gram (dhuli urad dal) 2 cups Idli rawa to taste Salt 1 teaspoon Sugar 32-36 medium Fresh jackfruit leaves to serve Coconut chutney to serve Sambhar Method Wash split skinless black gram thoroughly with sufficient water 2-3 times. Add sufficient fresh water and let it soak for 4-5 hours. Soak the idli rawa in sufficient water for 3-4 hours. Drain the soaked split skinless black gram and put into a mixer jar. Add ¼ cup water and grind to a smooth and fluffy paste. Transfer this into a large bowl. Drain the soaked idli rawa and squeeze out the excess water. Add to the ground paste and mix well. Cover and set aside to ferment for 6-8 hours. Add salt and sugar to the fermented batter and mix well. To make a kotte, arrange 2 sets of 2 jackfruit leaves overlapping each other with the stem side facing outwards and secure with toothpicks. Place these over each other to make a plus sign. Bring the four ends together and secure the sides with toothpicks to make a cup. Pour the batter into these cups or kottes till ¾ full. Heat sufficient water in a steamer. Arrange the kottes on the steamer basket, cover the steamer and steam for 10-15 minutes. Take the kottes out of the steamer and serve hot with coconut chutney and sambhar. Discard the toothpicks and jackfruit leaves before eating. #Idli rawa #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article