🇮🇳 Indian Vegetarian

Kotte Kadubu

Name: Kotte Kadubu
Prep time: 34 min
Cook time: 13 min
Total time: 47 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1 cup, chopped Urad Dal; 1/2 tsp Mustard Seeds; 2 sprigs Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 cup Grated Coconut

🇮🇳 Indian

Idli batter steamed in jackfruit leaves, the old shape of breakfast. Fermented batter, hot pan, fifty-year-old technique — south Indian breakfast engineering at its best. Serve with coconut chutney and hot sambar.

Prep 34 min Cook 13 min Serves 2 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Urad Dal1 cup, chopped
Mustard Seeds1/2 tsp
Curry Leaves2 sprigs
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup
Grated Coconut1 cup

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Heat a cast-iron tawa or paniyaram pan over medium; a drop of water should dance and vanish.
4
Pour, spread with the back of the ladle in ever-widening circles, and trickle oil down the sides.
5
Cook till crisp-bottomed and blistedy, roll or stack, and carry to the table while the first one is still crackling.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: kotte kadubu recipe | gunda recipe | Idli in Jackfruit leaves | Udupi Mangalore cuisine · on YouTube