Kotte kadubu
Kotte kadubu, from above
VegVeganMangaluru and Udupi

Kotte kadubu

Idli steamed in jackfruit leaf cups. The leaf does the seasoning for you.

45 minTime
8 gProtein each
mildSpice
Leaf cups of the coast1 chapter · 1 min read

Make it your way

Grandma's wayJackfruit leaf cups and a boiled rice batter.
The original
291kcalsame
8 gproteinsame
2 gfibresame
45minutessame

Kotte kadubu as coastal Karnataka homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Idli dosa batterabout 4 cups thick idli batter
Coconut oil1 tsp, for greasing
Saltto taste

Method

4 steps
  1. 1Pin four jackfruit leaves together with toothpicks or thin sticks to form small cups.
  2. 2Season the batter with salt and fill the cups three quarters full.
  3. 3Steam the cups for 20 to 25 minutes.
  4. 4Cool for 5 minutes before peeling off the leaves.
Serve it like this

Serve the steamed cylinders on a plate with coconut chutney, sambar or chicken gassi.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kotte kadubu: a bread or rice, a side, something to drink and something sweet.

With a main Udupi sambar45 min
With a main Kori gassi60 min
With a main Kadle gassi50 min
On the side Coconut chutney10 min
On the side Mangalorean fish rava fry30 min
A little snack Mangalore buns40 min
To drink South Indian filter coffee20 min
Sign up to send it to your cook