KOTTE KADABU

HELLO FRIENDS,

HAPPY GANESHA AND GOURI FESTIVAL TO ALL OF YOU,

LET GANESHA’S BLESSING BE ON ALL OF US TO HAVE GOOD WEALTH AND HEALTH

Because of the festival, this time I could not give you a new recipe.

This recipe is on a special request of a north Indian friend.

IDLY RECIPE, KNOWN AS KOTTE KADABU, FROM KARNATAKA.

Yes, today, I shall be giving you a detailed step-by-step method of making a very soft, spongy, and very tasty Idly recipe.

Let me introduce you to this special Idly-KOTTE KADABU.

Kotte is a KONKANI (language) word that refers to idly, steamed in jackfruit leaves. (folding it in a cup shape to form a mold).

The specialty of this kadabu is that, it is made on a jackfruit leaf or banana leaf, or even on turmeric leaf, due to which you get a nice aroma and fragrance of that particular leaf in your IDLY.

The Idly tastes differently and is super soft, light, and fluffy.

Today I will be showing you one of the methods of making KOTTE KADABU, using Banana leaf, which you can easily get almost everywhere, and also NORMAL IDLYS MADE IN DIFFERENT SHAPES.

KOTTE KADABU MAKING PROCESS

The very first thing you have to do while making Kotte kadabu is to soak Rice, Whole Urad, and Thin Poha or flattened rice. (for 5-6 hours)
The second thing is to allow the batter to ferment for 7-8 hours or overnight so that air pockets are formed, which helps to make the Idly, very soft, light, and spongy.
The third thing is to make an idly steamer ready and put the batter in a warm banana leaf cylinder and steam.
After steaming, comes the serving .which is to unpack the banana leaf and serve with hot Sambhar and any chutney. (preferably green coconut chutney)

In this post-I am going to show you, the detailed method of making KOTTE KADABU.

In my upcoming post, I will be posting the easiest method of preparing sambhar AND MINT CHUTNEY.

INGREDIENTS NEEDED FOR THE BATTER OF KOTTE KADABU

Idly rice (parboiled or Selam rice) -2 cups
Whole white Urad- 1 cup
Thin Poha (beaten or flattened rice)- 3/4 cup
Water- enough for washing and soaking the Rice, Urad, and Poha,
Salt-1 heaped teaspoon

PROCEDURE:

Measure the given quantity of Rice, Whole Urad, and Thin type of Poha.
Wash 3-4 times-Rice and Urad.
Soak in water -Adding about 3-4 times of plain Water.
No need to soak the Poha, wash it just before grinding and directly add it to the grinder at the last stage.

After 6 hours of soaking, strain Urad and add to the wet grinder.
Do not add more water, just add enough water to run the Grinder.

When the Urad turns to a fine, and light paste, add soaked and strained rice.

Keep the batter thick, but can add water to run the grinder smoothly.
Now add the washed thin Poha.
This time do not grind too fine, keep it a little coarse.

Remove the batter to a mixing bowl and add Salt.

Now mix it well with your hand or a ladle.
you can slightly beat it with a big fork.

FERMENTATION OF BATTER

Now cover it with a lid and keep it in a warm place for fermenting.

SEE HOW THE BATTER HAS FERMENTED AND IS OOZING OUT THROUGH THE HOLE.

In summer fermentation is not a problem, as the temperature is more which is a must for this process.
In the winter or rainy season, the temperature is low and is not enough for the fermentation process. At that time you can keep it in a pre-heated microwave. (do not run the microwave when you keep the batter.)
Another method is to cover the container of batter completely with a big wessel or Tub so that cool air does not come in direct contact with the batter
One more method is to wrap a thick warm cloth as a Turkey towel or a warm blanket.
Keep it in one of these methods, overnight.
The next day you will see that the BATTER HAS RISEN, FORMING AIR POCKETS,(THIS HELPS TO MAKE THE KOTTE KADABU OR IDLY VERY SOFT AND FLUFFY.

STEAMING METHOD OF KOTTE KADABU

Before steaming the IDLY, we need to prepare the BANANA LEAF, which means we have to wash a wide side of the banana leaf and remove some thick portion of the center vein.

make it half.

Warm it on a gas flame to make the leaf flexible.

Meanwhile keep an IDLY STEAMER, with water to make steam.

Now make a cylinder by Rolling the leaf,(warm leaf)
Tie it with the banana string, on one side of the leaf.
Now keep the leaf cylinder in a TUMBLER., and 1/2 full with the batter.

Tie the other side also (like chocolate).
Thus the batter is secure inside the Banana leaf (close) cylinder.
Now it is ready for steaming.
Keep in the steamer and cook closed for about 15 -20 mts.

A VERY SOFT, FLUFFY, AND SPONGY KOTTE KADABU WITH A SLIGHT AROMA OF FRESH BANANA LEAF IS READY TO RELISH.

SUGGESTIONS:

In case you do not get any leaves, don’t worry, make normal IDLY.
you can use normal Idly mold Button idly mold or even small glasses to make the differently shaped IDLYS.

You have to smear little oil if you are using the molds, whereas while using fresh banana leaves or jack fruit leaves, or turmeric leaves you don’t need any oil.