Udupi Kadubu or Jackfruit Leaves Idli or Kotte Kadubu.

 Udupi Kadubu or Jackfruit Leaves Idli or Kotte Kadubu.

This is a delightful variation of making Idli by cooking it in a pouch made of Jack fruit leaves. The "Kadubu" as it is called gives an entirely different flavor and is eaten with a variety of side dishes. It is a very handy method of carrying on one's travels, as it keeps for 24- 48 hours. It is a very handy method of carrying while travelling and can be eaten in the opened leaf pouch itself and pouch disposed off.

Ingredients: 
 #  1) Standard Idli batter - made of one cup urad dhal and 2 cups boiled rice rawa.
 #  2) Jack fruit leaves ( not too tender and not too mature) - say 40; 4 needed for each pouch.
 #  3)New broomstick - take individual sticks for making the Kotte or pouch. Or pick them directly from Coconut leaves.
    Alternately one can use staplers.
Method: 

Idli Batter:
 Urad dhal soaked for 4 hours is ground well ideally in a wet griender or even in a Mixie-grinder to a nice consistency. Soak boiled rice rawa also for few hours and squeeze out all water and add to urad dhal batter. Add salt as needed and ferment over night.
Making Kotte:
Fix 4 jackfruit leaves as a cross; then fold and make into pouches using small medium thin coconut leaves stem or stapler. Trim the stalks and extra long leaves, keeping one only for holding and lifting.
 IMPORTANT - to soak leaves in water after plucking and after making Kotte till just before use to make idli. Otherwise the leaves will dry up and would be unsuitable to use.  

   

Steaming Kotte Idli: 
 Keep Idli cooker or rice cooker ready & pour and heat required amount of water till it starts steaming. Fill the  Kottes with the batter, a little more than half full and arrange them on an Idli moulds stand. Steam for 10-12  minutes. It is ready for serving.

                                        
Serve hot with various side dishes - coconut chutney, any other chutney, Idli podi with oil, Kai Huli or Mor Kozhambu, Tender mango pickle juice after sprinkling coconut oil.
 With one cup of urad dhal and 2 cups of rawa we can make 15 - 20 kadubus of small size. Can serve 5 - 7 persons at breakfast or lunch, 2 to 3 kadubus each. Each Kadubu will be equal to 2 standard idlies.

With prepared Batter and Kottes the previous day, cooking time 15-20 minutes. And additional time for making side dishes.