Sweet Jackfruit Kottige: A South Indian Steamed Delight
2 hours 45 minutes
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About Sweet Jackfruit Kottige: A South Indian Steamed Delight
Transport your taste buds to South India with the fragrant sweetness of Sweet Jackfruit Kottige. This unique twist on traditional idli or kadubu offers an exquisite flavor experience you won't soon forget.Imagine a delicate batter infused with ripe jackfruit, coconut, and jaggery, steamed to perfection in aromatic banana leaves. This naturally sweet and fragrant kottige is the perfect breakfast or brunch.Celebrate jackfruit season with this delightful dish, a true taste of South Indian culinary artistry.
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Recipe Time & More
Prep2 hours
Cook45 minutes
Total2 hours 45 minutes
Ingredients
Instructions
- Wash the dosa rice thoroughly. Soak it in water for 2-3 hours to soften the grains, which ensures a smooth batter.
- If using banana leaves, wilt them briefly over a gas flame to make them pliable. Wipe the leaves clean with a damp cloth. If using an idli mold, grease it lightly with ghee.
- Prepare the jackfruit by removing the outer skin and the hard core. Chop the ripe jackfruit into smaller pieces, discarding the seeds and any white fibrous parts.
- In a bowl, combine the grated coconut, grated jaggery, and ghee. Mix well and set aside.
- Grind the soaked rice with a pinch of salt and a minimal amount of water until you achieve a smooth, fine paste. This forms the base of the kottige.
- Using the same grinder jar (no need to wash), pulse the chopped jackfruit briefly until it's coarsely ground. Avoid over-processing.
- In a large bowl, combine the ground rice batter, coarsely ground jackfruit, and the coconut-jaggery mixture. Mix everything thoroughly until well incorporated.
- Place a spoonful of the batter onto a wilted banana leaf. Fold the leaf over to create a sealed pocket, ensuring the batter is securely enclosed. Alternatively, fill greased idli molds with the batter.
- Arrange the filled banana leaf packets or filled idli molds in a steamer basket.
- Steam the kottige over medium-low heat for 30-40 minutes, or until the batter is cooked through and firm. The aroma of the steaming jackfruit and banana leaves will fill your kitchen.
- Serve the Sweet Jackfruit Kottige warm, optionally drizzled with a little extra ghee or accompanied by a side of coconut-ginger chutney.
Recipe Notes
Good To Know
- Steam cooking the kottige the night before simplifies breakfast preparation.
- If banana leaves aren't available, parchment paper brushed with ghee can be used as an alternative.
- Using fresh jackfruit pulp enhances the flavor compared to canned or frozen versions.
- Resting the batter for 30 minutes improves the flavor and texture of the kottige.
Expert Tips
- For a sweeter kottige, add a mashed ripe banana to the batter.
- Experiment with spices like cardamom or nutmeg for a unique flavor profile.
- Chopped nuts like cashews or almonds can add a delightful crunch to the kottige.
Storage Instructions
- Store leftover kottige in an airtight container in the refrigerator for up to 2 days. Gently reheat in a steamer or microwave before serving.
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Recipe Nutrition
Calories: 228kcalCarbohydrates: 17gProtein: 2gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 570mg
shrikripa uppangala
Articles: 6
3 Comments
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Looks so appetizing! Thank you for posting.
Absolutely scrumptious! Thanks for the recipe.
Such a delicious dish! Thank you.