kotte kadubu recipe
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5 from 3 votes

Kotte Kadubu

kotte kadubu are super soft aromatic idlis made in jackfruit leaves cup. in konkani language, these idlis are known as hittu or khotte. steaming in jackfruit leaves give the idlis the flavor and aroma of the jackfruit leaves.
Prep Time9 hrs
Cook Time15 mins
Total Time9 hrs 15 mins
Course: breakfasts
Cuisine: karnataka, south indian
Servings: 5
Author: Dassana Amit


  • 1 cup urad dal - 200 grams, whole and husked black gram
  • 2 cups idli rava - 330 grams
  • 1.5 cups water for soaking urad dal
  • 1.5 cups water for soaking idli rava
  • 1.25 cups water for grinding urad dal
  • 1 teaspoon salt or add as required
  • 40 to 50 fresh jackfruit leaves
  • 2 to 2.5 cups water for steaming idlis


making kadubu idli batter

  • take urad dal in a bowl and rinse the lentils a couple of times. 
  • soak the lentils in 1.5 cups water. cover and keep aside for 4 hours.
  • take idli rava in another bowl. for rinsing, fill the bowl containing idli rava with water and then stir it with your hands. throw of all the water collected at the top. do this method one or two times more.
  • then add 1.5 cups water and soak idli rava for 3 to 4 hours.
  • later drain the water from urad dal. add the urad dal in a grinder jar. also add 1.25 cups water.
  • grind urad dal to a smooth and fluffy batter.
  • take all the batter in a large bowl or pan.
  • now take the soaked idli rava. take some portion of the idli rava in your palms. squeeze it so that all the water is strained.
  • add this squeezed portion of idli rava in the urad dal batter. do make sure that you squeeze the idli rava well.
  • this way add the entire idli rava to the urad dal batter.
  • now with a spoon or spatula mix very well making sure there are no lumps. cover the batter and let it ferment for 8 to 9 hours. fermentation time will vary depending on the climate and temperature conditions. 

making jackfruit leaves cups

  • the next day before making the idlis, you can start making the cups from jackfruit leaves. 
  • rinse the leaves very well with water. then dry each leaf with a clean cotton napkin. when making the moulds use leaves which are of the same size. you will need 40 to 50 jackfruit leaves.
  • take two leaves. place one leaf overlapping the second one with the stem part facing outwards.
  • using a thin coconut stick or bamboo stick, join the two leaves.
  • now place third leaf on top of the joined bamboo leaves.
  • place a fourth leaf on top of the third leaf.
  • using the coconut stick secure the four leaves.
  • now take one leaf and join it with a second leaf with one leaf overlapping the second one.
  • slid a coconut stick on both the leaves.
  • this way join each leaf overlapping the next leaf and with the coconut stick join them.
  • soon you will get the kotte or the cup made from jackfruit leaves. do make sure that they are joined well or else the idli batter will leak out from the gaps if there are any. cut of the stem parts from each leaf.
  • this way make the kotte with all the leaves. depending on the size of leaves, some may be small and some medium to large.

making kotte kadubu

  • after fermentation, the idli batter should have a pleasant sour aroma and many tiny bubbles.
  • add 1 teaspoon salt or as required to the idli batter. mix very well.
  • meanwhile, in a large pot or pan place a stand or a rack. then take 2 to 2.5 cups water and heat it on a low to medium flame.
  • now place the leafy moulds in a steamer pan.
  • gently pour the idli batter directly or with a spoon in the leafy moulds.
  • place the steamer pan with the kotte kadubu in the large pan. cover with a lid.
  • steam kadubu idlis for 12 to 15 minutes on medium to medium-high flame.
  • once done, remove the lid.
  • check with a skewer if the kadubu idlis are done. there should be no stickiness on the skewer.
  • wait for 2 to 3 minutes. then take each kotte kadubu. remove the sticks and leaves gently.
  • this way remove sticks and leaves from each kotte kadubu.
  • serve hot or warm with coconut chutney, sambar or idli-dosa podi.