Khotte Kadbu(steamed idli in jackfruit leaves)
with khotte a jackfruit leaf basket. Khotee
kadbu is a popular breakfast dish in
Mangalore.
I bought the basket from Jayanagar.
It's fun to go for window shopping in the
basement market during festivals.
You will see a variety of fruits, vegetables,
greens, and eco friendly Ganesha displayed
artistically.
tried to add one more ingredient - thick avil or
avalaki. The result super soft fluffy delicious
Khotte Kadbu. It has the mild aroma from the
jackfruit leaves.
Soft, spongy Idli
Ingredients
Urad dal - 1 cup
Idli rice (Ponni boiled rice/Doppi rice) - 3 cups.
Aval/Avallakki - a handful
Methi - 1 tsp
Salt - 1 1/4 tsp
Method of Preparation
Soak urad dal, rice,methi and aval in separate vessels for about 4 to 5 hours. (I soaked methi and aval with rice)Grind urad dal first for about 35 minutes in wet grinder by adding just enough water. When the batter is ready to be removed off the grinder and look for bubbles in the urad dal paste. If you see big bubbles coming and bursting that means your urad dal is ready to be removed. The quantity will be 3 times of urad dal you added. Remove from grinder keep aside. Now add idli rice,methi and aval allow it to grind for about 12 minutes, now add prepared urad dal. Allow both the batter to grind together for about 10 minutes, Add salt. Carefully remove the batter in a large vessel. The batter will be double the quantity you grind when fermented. So make sure your vessel is big enough. We are going to allow the batter to ferment overnight for about 8 hours.
Prepare Khote kadbu by filling idly batter in jackfruit leaves. You can make the small leaf basket if Jack fruits leaves are available. I bought it from local market. Allow the iddly to cook for about 12 minutes. Poke a fork and check whether idly is cooked. You can serve the dish in the jackfruit basket itself in the serving plate. Serve hot with freshly prepared sambhar or chutney.
No comments:
Post a Comment