Khotto or Kottige or Idli in Jackfruit Leaves is an authentic recipe from Karnataka, especially from the GSB Community. The Jackfruit leaves impart a distinct flavour and taste to the steamed Idlis.
This steamed Idlis are called Khotte or Hittu or Kottige or Khotto or Gunda in local language. In this special dish, the Idlis are steamed in jackfruit leaves that makes it different. So a Khotto is nothing but Idlis steamed in leaves. Sometimes they use banana leaves as well. The flavour of course becomes different then.
They call these as Kottige or Gunda in Tulu , Khotto is Konkani and the other names are Hittu, Kotte Kadubu etc. These Steamed Idlis are a specialty from the Gaud Saraswat Brahmins (GSB) community. This Pallem Obbattu that I did for A to Z Indian Breakfast Dishes, though common among other cuisine, is a special from this cuisine.
I followed this recipe as it was relatively easy to halve the recipe. I managed to get hold of the Jackfruit leaves and set out to make it right away. The leaves are thick and aromatic. I left it drying overnight while the batter was getting fermented. I was actually thinking that the leaves will wilt. However, the leaves are very firm and were fresh overnight as well. You can check this Jackfruit Idli recipe for making Idlis with the ripe arils.
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Ingredients
These Idlis are a simple 3 ingredient recipe that only needs Idli Rava and Urad dal along with salt. As these are steamed in Jackfruit leaves, you will have to prepare the baskets before steaming.
Idli Rava - I have used Idli Rava to make these Idlis. You only need an hour to soak the Idli Rava. However, you can use Idli Rice or Parboiled Rice as well. In which case, you will have to soak it for at least 4 hours.
Whole Urad dal - As with regular Idlis, we use whole Urad dal washed and soaked for 4 hours. The Urad dal is always ground first to get a fluffy paste. Then we add this to the Idli paste.
Salt - We just add Salt and nothing else to this batter.
Instructions
This Idli batter uses Idli Rava that needs about an hour of soaking. Plan ahead to soak the Urad dal for atleast 4 hours. In the meanwhile, wash and prepare the Jackfruit baskets for steaming the Idlis.
Preparing the Jackfruit leaf baskets for making Khotto
Wash and let it dry well.
Take four equal-sized jackfruit leaves and place two leaves with the tips of the corners (not the stem side) slightly overlapping on each other and join them with a piece of a small stick. I used a stapler and pressed it together.
Similarly place the third and fourth leaf over this and press together, joining them at the edges with the help of the sticks.
Refer to the picture for a clear idea.
Fold up near the corners on the top (stem side corners). This will get the leaves to overlap on each other leaving no in-between, pin the overlapped portion carefully so that there would not be any leakage of the batter while steaming.
Repeat for all the edges and pin them together to form a basket.
Repeat and prepare all baskets.
Preparing the Batter for Khotto
If you are using Idli Rice or Parboiled Rice, then soak rice and urad dal separately for 3-4 hrs.
If you are using Idli Rava soak it for just 1 hr before grinding. I used Idli Rava.
Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
If using Idli Rice, grind the idli rice to a slightly coarse batter, the consistency batter should be like a slightly grainy or rawa textured batter.
Add the ground urad dal paste and run it a couple of rounds until well combined.
If using idli Rawa, squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.
Keep the batter for Khotto thick and do not add much water while grinding.
If you are using the regular Idli Rice, once the batter is ready, add enough salt and let it ferment for 12-14 hrs.
Else if using the Idli Rava, you can steam it right away.
Steaming the Khotto
Carefully pour batter until it covers 3/4th of the basket
Bring a steamer ready with water and boiling.
Carefully place the filled baskets in a vessel and cover them with a lid.
Make sure the lid is tight and doesn't open up during steaming of Kottige.
Steam the khotto for 15-20 mins.
While steaming the Idli in Jackfruit Leaves, make sure there is enough place for the batter to expand and not overcrowd.
If you have excess leaves on hand that can't be made into baskets, you can place them on the idli moulds to make these Idli in Jackfruit Leaves and pour the batter over it. Steam it as you normally do for 15 mins
Once steaming of Khotto / Kottige is done, let it stand for 5 minutes.
When ready to serve, gently tear open the leaves to remove the khotto out.
Serve them hot with Coconut chutney, Sambar, or any spicy gravy.
Substitutions & Variations
You can use regular batter as well to make these Idlis / Idli in Jackfruit Leaves.
Depending on the leaf used to steam these Idlis, we have different types of kadubu such as Oli kadubu, moode kadubu, manjal kadubu, Pelakayida kadubu etc. We even get these ready made leaf moulds or Kotte. So if you are able to lay hands on these, then the whole process is very simple.
Equipment & Expert Tips
Few points to note while making Kotte Kadubu:
The leaves are quite firm and stiff. However, before pouring the idli batter make sure there are no holes in the mould and it’s not leaking.
The batter has to be thick, else you will have it spilling out when pouring into the leafy moulds.
While making Kottige, fill the batter only up to 3/4th as the kadubu will rise further while it cooks.
Making kotte / moulds ahead saves time.
Do not overcrowd the steamer with the baskets while steaming but make sure there is not much of gap in between the baskets.
Since I couldn't find any sticks, I stapled the baskets. So make sure the pins do not come in contact with the batter while steaming.
I do not recommend this, however if you can't find anything else, be very careful to make sure you remove it before removing.
The toothpicks are too thick to use.
Another thing you can use are the dried sticks of the curry leaves which is easy to find everywhere.
Serving Suggestions for Khotto
These Khotto are a specialty from the the Coastal Karnataka. They usually serve in the hotels for breakfast. While they pair it with spicy coconut chutney or majjige huli or sambar for vegetarians, for the non vegetarians it is with spicy chicken gravies.
Other Recipes you will enjoy!
Recipe
Khotto | Kottige | Idli in Jackfruit Leaves
Equipment
- For the baskets:
- 24 (or more) same sized Jackfruit leaves
- unused broomstick / dried curry leaves stick / toothpicks / Stapler- as required
- Steamer
- Vessel to hold the baskets
Ingredients
For the batter:
- 2.5 cups Idli Rava 3 cups Idli Rice or Parboiled Rice
- 1 cup Whole Urad dal
- Salt to taste
Instructions
Preparing the Batter
- If you are using Idli Rice or Parboiled Rice, then soak rice and urad dal separately for 3-4 hrs.
- If you are using Idli Rava soak it for just 1 hr before grinding. I used Idli Rava.
- Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
- If using Idli Rice, grind the idli rice to a slightly coarse batter, the consistency batter should be like a slightly grainy or rawa textured batter.
- Add the ground urad dal paste and run it a couple of rounds until well combined.
- If using idli Rawa, squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.
- Keep the batter thick and do not add much water while grinding.
- Once the batter is ready, add enough salt and let it ferment for 12-14 hrs.
Preparing the Jackfruit leaf baskets:
- Wash and let it dry well.
- Take four equal-sized jackfruit leaves and place two leaves with the tips of the corners (not the stem side) slightly overlapping on each other and join them with a piece of a small stick. I used a stapler and pressed it together.
- Similarly place the third and fourth leaf over this and press together, joining them at the edges with the help of the sticks.
- Refer to the picture for a clear idea.
- Fold up near the corners on the top (stem side corners). This will get the leaves to overlap on each other leaving no in-between, pin the overlapped portion carefully so that there would not be any leakage of the batter while steaming.
- Repeat for all the edges and pin them together to form a basket.
- Repeat and prepare all baskets.
Steaming the Khotto
- Carefully pour batter until it covers 3/4th of the basket
- Bring a steamer ready with water and boiling.
- Carefully place the filled baskets in a vessel and cover them with a lid.
- Make sure the lid is tight and doesn't open up during steaming.
- Steam the khottos for 15-20 mins.
- While steaming, make sure there is enough place for the batter to expand and not overcrowd.
- Once steaming is done, let it stand for 5 minutes.
- When ready to serve, gently tear open the leaves to remove the khotto out.
- Serve them hot with Coconut chutney, Sambar, or any spicy gravy.
Nutrition
PIN This Khotto for Later!
Vaishali says
Omg ! These idlis look so interesting , I have always liked the idea of steaming food in leaves . The leaves impart a wonderful aroma and that’s what makes the dish unique .
Awesome Valli !
Radha says
Very delicious idlies. I have tried idlies cooked in banana and jackfruit leaves. They have the typical aroma and flavor. Reading your post, now I am longing for the jackfruit leaves steamed idlies. YUM recipe.