Fragrant Jackfruit Kottige: A South Indian Breakfast Delight
6 hours
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About Fragrant Jackfruit Kottige: A South Indian Breakfast Delight
Transport yourself to the vibrant coast of Mangaluru with the fragrant aroma of Jackfruit Kottige. This traditional South Indian breakfast is a delightful symphony of sweet ripe jackfruit, fluffy rice, and freshly grated coconut, all steamed to perfection in aromatic banana leaves.Imagine sinking your teeth into the incredibly soft, idli-like texture, infused with unique earthy notes. This comforting dish offers a truly memorable culinary adventure.Perfect for a warm and satisfying start to your day, Jackfruit Kottige invites you to savor the rich heritage of coastal Karnataka.
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Recipe Time & More
Prep5 hours
Cook1 hour
Total6 hours
Ingredients
For the Jackfruit Filling:
For Assembling:
Instructions
- Wash the dosa rice thoroughly. Soak it in water for 3-4 hours. This allows the rice to soften and grind smoothly.
- Wilt the banana leaves briefly over a low gas flame. This makes them pliable and prevents cracking when folding. Wipe the leaves clean with a damp cloth.
- Cut the whole jackfruit in half. Lightly oil your palms to prevent the sticky sap from adhering to your skin.
- Cut the jackfruit halves into medium-sized long pieces.
- Remove the inner core and separate the fruit pods from the jackfruit pieces.
- Peel off the thin, yellowish-white fibers from the jackfruit pods.
- Remove the seeds from the jackfruit pods.
- Finely chop the yellow jackfruit flesh.
- Grind the soaked rice with ¾ cup of water and salt until it forms a smooth batter. Transfer the batter to a bowl.
- In a separate bowl, combine the grated jaggery, coconut, and chopped jackfruit. Mix well.
- Place a wilted banana leaf on a flat surface. Spread 1-2 tablespoons of rice batter evenly over the leaf, adjusting the amount based on the leaf size.
- Top the batter with a spoonful of the jackfruit mixture. Fold the banana leaf over the filling to create a sealed pocket.
- Arrange the filled banana leaf packets in a steamer containing a small amount of water. Steam over medium heat for 40-50 minutes.
- Once cooked, carefully open the steamer and let the Kottige cool slightly. Unwrap the banana leaves and serve warm.
Recipe Notes
Good To Know
- Steam the batter the night before for a quick and easy breakfast.
- If fresh banana leaves are unavailable, parchment paper can be used. Brush it lightly with coconut oil to prevent sticking and add a subtle aroma.
- For extra flavor, add a pinch of cardamom powder or freshly ground black pepper to the batter.
- For a vegan and refined sugar-free version, substitute jaggery with coconut sugar or date paste.
- Leftover Kottige can be pan-fried for a crispy treat.
Expert Tips
- Soaking the rice for at least 4 hours before grinding ensures a smoother batter and better texture.
- For a richer flavor, use a combination of coconut milk and water when grinding the batter.
Storage Instructions
- Store leftover Kottige in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 117kcalCarbohydrates: 25gProtein: 2gSodium: 570mg
Rajeshwari Bhat
Articles: 2
22 Comments
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This looks incredible! I need to try it.
Awesome Traditional food..
Too gud
Wow
Wow
Ancestors recipe, still the people love it, seasonal food.
Very nice. Tasty. My favorite.
Excellent
Wow sweet
Superb, yummy
Super delicious, awesome recipe appreciable effort mam n Ur way of cooking is very simple n easy.thanx a lot for yummy recipe
Excellent
Excellent
Super
So sweet..
So sweet..
Superb
Awesome
Awesome
Wow very well explained 🙂
Looks so mouthwatering! Thanks for sharing.
Perfect dish! Can’t wait to cook it.