Khottige is a specialty of Coastal region of Karnataka and is usually prepared on festivals to offer god. A traditional and a healthy breakfast dish, it is usually served with butter, chutney or sambar for vegetarians and with spicy chicken gravies for the non-vegetarians. Kottige are Idli’s which is steamed in Jack-fruit leaves, the idli batter is steamed in jackfruit leaves, which makes it distinct in taste and flavor, which is very healthy. 

Method:

To make or to prepare Idli batter –

Soak rice and urad dal separately for 3-4 hrs.

Wash the urad dal and grind to a fine batter in the wet grinder/mixer and remove it and keep it aside.

Now grind the idli rice to a slight coarse batter, the consistency of the batter should be smooth and fine.

Combine together, mix well and add enough salt and let it ferment for 10-12 hrs.

To prepare baskets –  

Take four equal sized jack-fruit leaves and place two leaves with the corners(not the stem side) slightly overlapping on each other and join them with a piece of small stick. Now place the third and fourth leaf and again join them at the edges with the help of the sticks.

Now fold the corners (stem side corners) such that the side edges of the leaves overlap on each other and leaves no gap in between, pin the overlapped portion carefully so that there would not be any leakage of the batter while steaming.Repeat for all the edges and pin together to form a basket. See the pictures for a better idea. Repeat and prepare all baskets and keep ready.

 Pour batter until it covers 3/4th of the basket.

 Place the baskets carefully in the steamer.

While steaming do not try to overcrowd the steamer with baskets but make sure that there is not much gap in between them.

Steam the kottige for 15-20 mins. Turn off the flame. Rest it for 5 to 10 min, before opening the lid of the steamer.

While opening remove the leaves carefully so that the kottige can slip out of the basket without getting stuck to the leaves and lose its shape.

 Enjoy super soft, aromatic healthy Kottige with coconut chutney, butter or with curry or sambar.