Kotte Kadubu | Kotte Idli | Idli Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3-4 people
- 1 measure/Cup urad dal
- 1½ measures/Cups rava/coarse rava/cream of wheat
- Salt to taste
- Oil for greasing
- Wash and soak urad dal for 4-6 hours
- Drain and reserve some of the soaked water, it helps in fermentation
- Grind into a paste with salt* and reserved soaked water
- Steam rava for 8 minutes without any water
- Add rava into urad dal batter
- Add water to adjust consistency
- Set aside to ferment overnight or 8-10 hours
- Take long stemmed glasses or cleaned jackfruit leaves cups
- Apply oil, pour batter ¾ way
- Steam for 15-20 minutes or till done in idli cooker or any deep vessel with water at the base
- De-mould carefully serve hot with chutney and coconut oil
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/
3.5.3226