Kotte Kadubu | Kotte Idli | Idli Recipes
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Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 people
 
Soft and fluffy, a special dish from the coastal regions of Karnataka, kotte kadubu
Ingredients
  • 1 measure/Cup urad dal
  • 1½ measures/Cups rava/coarse rava/cream of wheat
  • Salt to taste
  • Oil for greasing
Method
  1. Wash and soak urad dal for 4-6 hours
  2. Drain and reserve some of the soaked water, it helps in fermentation
  3. Grind into a paste with salt* and reserved soaked water
  4. Steam rava for 8 minutes without any water
  5. Add rava into urad dal batter
  6. Add water to adjust consistency
  7. Set aside to ferment overnight or 8-10 hours
  8. Take long stemmed glasses or cleaned jackfruit leaves cups
  9. Apply oil, pour batter ¾ way
  10. Steam for 15-20 minutes or till done in idli cooker or any deep vessel with water at the base
  11. De-mould carefully serve hot with chutney and coconut oil
Notes
If you live in a humid environment do not add salt while grinding, add after fermentation

These idlis can be steamed like regular idlis but the kotte is the USP and is different texture-wise

Tastes best with coconut oil but even ghee can be used

Prep time mentioned here does not include soaking time and fermentation time
Recipe by Food Of Interest at https://foodofinterest.com/kotte-kadubu/