Kotte Kadubu

Ingredients

Method

1. 1

   Soaking the grains

   Wash the idli rice and urad dal separately under cold running water until the water runs clear. Soak the rice in plenty of water for 6 hours, and soak the urad dal with fenugreek seeds in a separate bowl for 4 hours. Ensure the water level is at least two inches above the grains as they will expand significantly.

2. 2

   Grinding the dal

   Drain the urad dal, reserving the soaking water. Grind it in a stone wet grinder or a high-speed blender, adding chilled water sparingly, until it becomes a light, fluffy, and voluminous paste. You should be able to see small air bubbles; a drop of batter in a cup of water should float.

3. 3

   Grinding the rice

   Drain the rice and grind it to a slightly coarse consistency, similar to fine semolina (rava). Do not grind it into a smooth paste as the texture of the kadubu relies on this graininess. Use minimal water to keep the batter thick.

4. 4

   Mixing and fermentation

   Combine the rice and dal pastes in a large steel vessel, add salt, and mix vigorously by hand for 2 minutes to incorporate air. Cover and let it ferment in a warm, dark spot for 8 to 12 hours until it doubles in volume and smells slightly tangy.

5. 5

   Weaving the Kottes

   Select four jackfruit leaves of similar size for each cup. Place them overlapping each other in a square or circular pattern, then fold and pin them together using coconut leaf sticks to form a deep, leak-proof cone or cup. Ensure there are no gaps at the bottom where batter could leak.

6. 6

   Preparing the steamer

   Add 3 inches of water to a traditional Pedavan or a large idli steamer and bring to a rolling boil over high heat. Lightly grease the inside of the jackfruit leaf cups with a drop of coconut oil to ensure easy release.

7. 7

   Filling the cups

   Gently fold the fermented batter one last time without deflating the air bubbles. Pour the batter into each leaf cup, filling only up to 3/4th of the capacity to allow for the rise during steaming.

8. 8

   Steaming process

   Place the filled kottes upright in the steamer basket, ensuring they are stable and not tilting. Close the lid tightly and steam on medium-high heat for 20 to 25 minutes. You will know they are done when a distinct woody aroma from the leaves fills the kitchen.

9. 9

   Testing for doneness

   Insert a clean toothpick into the center of a kadubu; it should come out clean. Turn off the heat and let the steamer sit undisturbed for 5 minutes to allow the steam to settle before opening.

10. 10

    Unmolding and serving

    Carefully remove the kottes from the steamer and let them cool for 2 minutes. Gently unpin the sticks and peel away the leaves; the kadubu should retain the shape and the veins of the leaf on its surface.