KOTTE KADABU | ELE IDLI | COASTAL SPECIAL | COOKING PROCESS

Kotte kadubu are super soft aromatic idlis made in jackfruit leaves. in konkani language, these idlis are known as hittu or khotte. Steaming in jackfruit leaves gives these idlis the flavor and aroma of the jackfruit leaves. So these idlis taste different from the regular steamed idlis and are incredibly soft, light and fluffy.
kotte kadubu is made during festivals and auspicious occasions in Udupi, Mangalore and Uttara Kannada coastal regions of karnataka. These fragrant idlis are made both by the kannadigas as well as the saraswat brahmins from karnataka. A variation also exists in steaming these idlis in turmeric leaves , screw pine leaves (kewra) and banana leaves. Turmeric leaves infuse a beautiful fragrant aroma in the idlis. Kotte kadubu is also made during ganesh chaturthi festival.
You will be surprised to know the way the idlis are steamed in jackfruit leaves. The jackfruit leaves are joined together and made into a cup or a mould. The idli batter is then poured in the jackfruit leaves mould and later steamed.

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spr bro 😍❤️

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Kottirotti

[@whagwale3949]

We wont say hittu, infact it kotto not even kotte. Kotto means basket in konkani..