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Khotto (Idli steamed in Jackfruit leaves) | Kottige

 

 

Khotto (Idli steamed in Jackfruit leaves) | Kottige | Khotoo | Hittu | Khotte | Kadubu is a delicious breakfast recipe of Southern parts of India where Idly is steamed in basket made out of jackfruit leaves.

 

Khotto (Idli steamed in Jackfruit leaves)

To make these special idlis, jackfruit leaves are first weaved into tiny baskets and then filled with idli batter and are steamed to make khotto/ hittu/khotto/khotte or kadubu.

The chlorophyll from jack fruit leaves imparts beautiful flavor which adds a unique taste to idlis. For making 4 cups, you need around 16 jack fruit leaves.

To make this, preparation has to be started a day in advance, since the idli batter has to be fermented.

These idlis are generally served with sambar, delicious coconut chutney and podi. Or it can be eaten with podi smeared on idli with drizzle of ghee.

 

Khotto (Idli steamed in Jackfruit leaves) what is it?

In southern parts of India especially in Konkani / Saraswat community idly is steamed in jackfruit leaves baskets is known as Khotto.

In my earlier posts of Jackfruit idli and Jackfruit shahi kofta curry, I have mentioned about how much I love jackfruit.

There is such a huge tree in my club premises and everyday while taking a walk in the morning I happen to notice the seasonal changes it goes through every time.

 

Khotto (Idli steamed in Jackfruit leaves) | Kottige,  unique way of making idli

I first saw this recipe of khotto on TV, in a cookery show and it was very well explained.

My family always relished south indian cuisine fusion recipes like Barley Idli and Pizza dosa, I very well knew that my folks would love this too.

Moreover to make this recipe the core ingredient required to make these idlis was leaves of jackfruit tree.

And there wasn’t any hassle of getting jackfruit leaves, as it was easily available for me to get it from my club.

So I decided to give it a go and the idlis turn out so good and flavorful.

In addition to that, I have made the idli batter from scratch. So let’s first make the batter for idli.

 

 

Step by step instructions and pictorial presentation to make Khotto (Idli steamed in Jackfruit leaves)

To make batter for idli let’s soak rice and dal first.

Combine urad dal & methi seeds into a bowl. Wash and soak it in enough water for at least 8 hours.

In another bowl wash and soak rice in enough water for at least 8 hours.

Rinse and soak poha with water for about 30 mins before blending.

Grind to make batter:

After 8 hours, drain the water from both the bowls. In a wet grinder jar, add soaked urad dal, methi, soaked poha, salt & water.

Blend all of them till thick and smooth consistency. The idli batter should not turn hot or even warm while blending as it makes idli dense.

Once done transfer this to a bowl and set aside for fermentation.

Next add soaked rice to the blender with water (mentioned in the ingredients). Grind to a little coarse batter like of semolina/sooji texture.

Mix this to the dal batter we grinded earlier. Mix both of them well with your hands. The batter must be thick yet be of dropping consistency.

Use your hands to mix as it helps to ferment faster and better. A little more water can be added, if you feel the batter is too thick.

Fermenting of idli batter :

Set the batter aside in a warm place for at least 8 to 16 hrs. The batter ferments well and almost doubles in the quantity.

It may take up to 18 hours depending on the weather conditions and temperature of the plac. The batter must rise,  look light and fluffy but not turn sour.

 

To make jackfruit leaves basket/cups

To make basket you will need tender, equal sized jackfruit leaves. Wash and wipe well and keep aside.

 

 

Here to stick leaves together, I have used toothpick pieces. Originally the coconut leaf sticks are used to hold it together.

 

 

First join 2 leaves by holding it together and after that place another 2 leaves on the pinned leaves such that all the tips are facing each other.

 

Pin all the leaves together. Now join all the leaves with toothpick from the centre one by one and pin them together. Make sure to pin along the edges till the tip of the leaves.

 

 

Our kotte or jackfruit leaf cups are ready. Ensure that there are no holes, else the batter will spill out.

 

 

How to make kotte Kadubu:

Prepare a steamer to steam idlis. Mix the idli batter with light hands. Adjust the consistency by adding water but make sure the batter should not be too thin.

Pour the batter in the prepared kotte cups till half. Place the kotte cups in the cavity and cover with a lid and steam the idlis in a steamer for about 10 minutes on high flame.

Then reduce the flame and cook for another 5 to 7 minutes or till the toothpicks inserted comes out clean.

Serve with sambar and coconut chutney.

 

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5 from 9 votes

Khotto (Idli steamed in Jackfruit leaves)

Khotto (Idli steamed in Jackfruit leaves) | Kottige | Khotoo | Hittu | Khotte | Kadubu is a delicious breakfast recipe of Southern parts of India where Idly is steamed in basket made out of jackfruit leaves.
Prep Time20 mins
Cook Time20 mins
Fermentation of idli batter8 hrs
Course: Breakfast
Cuisine: Indian
Keyword: Idli steamed in jackfruit leaves, khotto
Servings: 4
Author: Lata Lala

Ingredients

To make Idli batter :

  • ½ cup urad dal
  • cups idli rice or regular rice I used regular rice
  • ½ teaspoon fenugreek seeds methi seeds
  • 2 tablespoons thick poha flattened rice

To make jackfruit leaves cups

  • 16 jackfruit leaves
  • few toothpick pieces or coconut leaf sticks

Instructions

To make idli batter

  • To make batter for idli let's soak rice and dal first.
  • Combine urad dal & methi seeds into a bowl. Wash and soak it in enough water for at least 8 hours.
  • In another bowl wash and soak rice in enough water for at least 8 hours.
  • Rinse and soak poha with water for about 30 mins before blending.
  • Grind to make batter
  • After 8 hours, drain the water from both the bowls. In a wet grinder jar, add soaked urad dal, methi, soaked poha, salt & water.
  • Blend all of them till thick and smooth consistency. The idli batter should not turn hot or even warm while blending as it makes idli dense.
  • Once done transfer this to a bowl and set aside for fermentation.
  • Next add soaked rice to the blender with water (mentioned in the ingredients). Grind to a little coarse batter like of semolina/sooji texture.
  • Mix this to the dal batter we grinded earlier. Mix both of them well with your hands. The batter must be thick yet be of dropping consistency.
  • Use your hands to mix as it helps to ferment faster and better. A little more water can be added, if you feel the batter is too thick.

Fermenting of idli batter :

  • Set the batter aside in a warm place for at least 8 to 16 hrs. The batter ferments well and almost doubles in the quantity.
  • It may take up to 18 hours depending on the weather conditions and temperature of the plac. The batter must rise,  look light and fluffy but not turn sour.

To make jackfruit leaves basket/cups

  • To make basket you will need tender, equal sized jackfruit leaves. Wash and wipe well and keep aside.
  • Here to stick leaves together, I have used toothpick pieces. Originally the coconut leaf sticks are used to hold it together.
  • First join 2 leaves by holding it together and after that place another 2 leaves on the pinned leaves such that all the tips are facing each other.
  • Pin all the leaves together. Now join all the leaves with toothpick from the centre one by one and pin them together. Make sure to pin along the edges till the tip of the leaves.
  • Our kotte or jackfruit leaf cups are ready. Ensure that there are no holes, else the batter will spill out.

How to make kotte Kadubu:

  • Prepare a steamer to steam idlis. Mix the idli batter with light hands. Adjust the consistency by adding water but make sure the batter should not be too thin.
  • Pour the batter in the prepared kotte cups till half. Place the kotte cups in the cavity and cover with a lid and steam the idlis in a steamer for about 10 minutes on high flame.
  • Then reduce the flame and cook for another 5 to 7 minutes or till the toothpicks inserted comes out clean.
  • Serve with sambar and coconut chutney.

 

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Khotto (Idli steamed in Jackfruit leaves)

 

I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.

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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.

Happy Cooking

Regards❤️

Lata

 

This Post Has 20 Comments

  1. Priya Srinivasan

    5 stars
    Khotto idli looks very interesting! i have heard much about this flavorsome idly, not lucky enough to taste them yet. The jackfruit leaves must give such a flavor to the humble idly! Wonderful share!

    1. Lata Lala

      Yes right Priya, the jackfruit leaves are hero ingredient here in this recipe.
      Thank you heaps.

  2. Archana

    5 stars
    I have eaten this idli and I know it’s yum never tried making them but. You have explained the recipe perfectly and I will try making them I will find a jackfruit tree somewhere close by in my city. 😀

    1. Lata Lala

      It’s a must try Archana and since you have tasted it you know how flavourful it turns out. Do try this once.
      Thank you for writing in.

  3. Usha Rao

    5 stars
    Those cups are so cute and an interesting way to steam idli. I am sure the leaves give a nice flavor to ildi when steaming.

    1. Lata Lala

      Yes Usha, jackfruit leaves impart beautiful flavor to idlis. That shows how efficient our ancestors were to go eco friendly making cups out of leaves.
      Thank you for writing in.

  4. Mayuri Patel

    5 stars
    Absolutely awesome, sharing a traditional recipe using jackfruit leaves baskets. So many parts of India uses plant leaves for cooking. I had no idea that they were used also for steaming idli. I would really love to taste this idli.

    1. Lata Lala

      Thanks Mayuri these were fun to make and eat. Please do try them

  5. Sapana

    5 stars
    Never knew this method of making idlis. Jackfruit leaves must have given a subtle taste to the Idli or do they don’t . Either ways Love this idea of using plant leaves to steam the idlis.

    1. Lata Lala

      Jackfruit leaves impart mild flavour to idlis Sapana. Thank you for writing in.

  6. Poonam bachhav

    5 stars
    Using jackfruit leaves to steam idlis sounds so interesting! Thanks for sharing such traditional recipes.

  7. Pavani

    5 stars
    Wow, what an interesting idli recipe. Those jackfruit leaves must have added so much flavor to the dish. Thanks for sharing this traditional recipe.

    1. Lata Lala

      Thank you Pavani, yes the leaves impart a beautiful flavor to idli.

  8. Wow..never seen idli made in leaves where I reside, loved seeing that you did make mould from jackfruit leaves. Beautiful recipe.

  9. 5 stars
    I wish I could get some jackfruit leaves to make this utterly delicious and creative idlis. The way you have narrated the making of leaves basket with each picture speaks volumes. Indeed a great post.

  10. Neha

    5 stars
    These idlis surely must be naturally flavorful coz of the jackfruit leaves..

    1. Lata Lala

      You are right Neha. Jackfruit leaves impart a beautiful flavor to idlis.

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