Khotto Kadabu | Jackfruit Leaves Idli Mangalore Recipe | Amchi Vasari

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Khotto
Khotto, the traditional Konkani jackfruit leaf idlis that are a treasured recipe from coastal Karnataka's rich culinary heritage. These soft, aromatic idlis are steamed in natural jackfruit leaf cups, creating a breakfast dish that's not only healthy but bursting with subtle earthy flavors. Here is more details on how to weave these beautiful jackfruit leaves cups.
Jackfruit leaves cups
Khotto also called as khotte, kotte kadubu or halasinada yele kadubu is a unique specialty of Konkani and Coastal Karnataka cuisine, particularly beloved by Goud Saraswat Brahmin (GSB) and Mangalorean communities. What makes it extraordinary isn't just its shape, but the way it's make. The Idli batter is poured into small, hand stitched pouches created from fresh jackfruit leaves, secured with thin sticks or coconut leaf ribs. As it steams, the leaves infuse the idlis with a delicate, natural aroma that transforms ordinary fermented rice and urad dal batter into something truly special. 

More than just food, Khotto represents sustainable cooking at its finest. Long before eco-friendly practices became trendy, this dish was using biodegradable jackfruit leaves as natural steamers making it completely waste free. The result? Fluffy, best enjoyed warm with coconut chutney, hing chutney recipe, or sambar.

In coastal homes, Khotto isn't just everyday breakfast, it's a dish made with love during festivals and family gatherings. Each leaf wrapped idli carries generations of tradition, especially in Tuluva and Konkani households. And the best part is it's naturally gluten free and gut friendly, perfect for a wholesome start to the day.

Ready to learn how to make this authentic Konkani delicacy? We will take you step-by-step from preparing the perfect batter to folding jackfruit leaves into neat little pockets and steaming them to perfection. Whether you call it kotte idli, leaf idli or Khotto one thing's for sure, this isn't just recipe, it's an experience!

Makes: 12 to 15 khotto

Ingredients:

  1. Jackfruit leaves - 40 to 50
  2. Coconut leaves ribs (thin sticks)
  3. Raw dosa rice - 2 cups (400 gram)
  4. Urad dal - 1 cup (200 gram)
  5. Water to soak
  6. Water to grind - 2½ cup (500 ml)
  7. Water to wash grinder - 1 cup (200 ml)
  8. Salt - ¾ tbsp salt
  9. Water to steam

Method:

1. For Batter Preparation

Soaking

  • Soak 2 cups of raw dosa rice in water for 30 minutes.
  • Soak 1 cup urad dal in water for an hour.

Grinding

  • Rinse soaked rice in water and dry it on cloth for 15 minutes. Use pulse mode in mixer grinder to grind rice to rava consistency. (You can skip this step and instead use rice rava. Rinse it in water before use.)
  • Rinse the urad dal in water. I am using wet grinder to grind the batter.
  • After adding half of the urad dal in the grinder, pour 1½ cup water. Then add the remaining urad dal.
  • After 5 minutes, batter is dry. Pour 1 cup water.
  • After 10 minutes, batter is almost done.
  • Transfer the batter in a big vessel. Total time took to grind batter is 15 minutes.
  • Pour 1 cup water to the grinder and wash it well. Save this water for later use.
  • Add the rice rava to urad dal batter and mix well to avoid lumps formation.
  • Add ¾ tbsp salt on top of it and close the lid. Do not mix. Ferment for 6–8 hours. If you live in a cold place, ferment it for 10–12 hours.
  • Next day, the fermented batter rises a little. When you mix, you will see many bubbles – this means it has fermented well. Mix well.
  • Use the grinder washed water if required. Separate the thin water into a glass and add the thick water to the batter. Adjust consistency with remaining water. I added 1 glass (about 200 ml).
  • With the same batter you can make idli or mudo.

2. Weaving Jackfruit Leaves

  • Wash the jackfruit leaves and keep them in a strainer to drip dry. You can also wipe them with a clean cloth.
  • Set of 4 jackfruit leaves with shigireMake a set of 4 equal leaves. Those thin sticks are called shigire in Konkani, used to pin the leaves together.
  • Pathravali with ribPlace 4 leaves stacked together and secure it with coconut leaf rib. This set is called pathravali in Konkani.
  • Weaving jackfruit leaves cupIf you want to learn how to weave jackfruit leaves cups, I have a detailed video and blog on it. On your first attempt, you’ll master it. Here are more details with pictures.
  • If the leaves are very big, you can make a cone-shaped cup. Fold the leaves to form a cone. If the tip has a hole, pull one side to close it. Secure with shigire. I made 12 cups.

3. Steaming

  • In a steamer, pour enough water, place the plate and pour the batter into jackfruit leaves cups.
  • First place the 4-leaf cups, then the cone-shaped ones. If your steamer is not stainless steel, place a banana leaf first before adding the cups.
  • Steam on medium flame for 30 minutes.
  • Khotto goes well with hing chutney or sambar. You can also drizzle coconut oil or enjoy with pickle.
  • Happy Cooking!

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Hi, I’m Swathi, the creator behind Amchi Vasari. This space is where I share my love for traditional Konkani cuisine, creative crafts, and simple joys of everyday life. From time-honored recipes like Udid Tandla Polo and Gulla Bharath to tips and tricks for perfecting dosas and chutneys, my goal is to bring the richness of our heritage to your kitchen. Beyond recipes, I enjoy exploring cultural crafts, like weaving jackfruit leaf baskets, and adding a personal touch with stories and lessons learned along the way (yes, including fun bloopers!). Through Amchi Vasari, I aim to celebrate food, culture, and creativity in their purest, most authentic forms. Join me on this journey, and let’s make something wonderful together!

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