Kotte Kadubuಕೊಟ್ಟೆ ಕಡುಬು
Video: Ambika Shetty's Kitchen (YouTube)
Kotte Kadubu are rice and lentil dumplings steamed inside cones stitched from jackfruit leaves — gunda in Tulu, the language of the Tulu Nadu coast. The leaves do more than act as a mould: their essential oils and mild resinous warmth infuse the dumplings as they steam, producing a fragrance and a very faint bitterness that no banana leaf or idli mould can replicate. A staple breakfast in Udupi and Mangalore homes, they are served with coconut chutney and a thin, soupy sambar, and eaten with the fingers straight from the leaf.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪raw rice (sona masuri or raw white rice), soaked overnight2 cups
- ▪urad dal (split black gram, skinned), soaked overnight1/2 cup
- ▪cooked rice (leftover or freshly made), helps fermentation and softness2 tbsp
- ▪salt1.5 tsp
- ▪water, for grindingas needed
- For the leaf cones
- ▪fresh jackfruit leaves (young, pliable), wiped clean20-24 leaves
- ▪wooden toothpicks or thin strips of bamboo skewer, for pinning the cones20-24
- Fresh jackfruit leaves are the authentic and irreplaceable element — their essential oils give kotte kadubu its identity. In the US, UK, and Australia, they can sometimes be sourced at Sri Lankan or South Indian specialty grocers, or ordered online from diaspora vendors. If unavailable, banana leaf cut into squares and shaped into cups (secured with toothpicks) is the most workable substitute and still gives a pleasant fragrance, though the flavour is milder.
- Urad dal (split black gram without skin) is the standard dal for this batter and is sold at virtually all South Asian grocery stores abroad. Do not substitute with whole urad (black lentils) — the skin changes the batter colour and fermentation behaviour. Idli rice gives the best texture; regular long-grain rice produces a slightly denser dumpling but still works.
- If a wet grinder is not available, a high-powered blender (Vitamix, Blendtec) produces a smooth enough batter. Grind in short pulses, scraping down the sides, adding water gradually. The batter must be ground very smooth for the light, airy texture that distinguishes good kadubu from heavy ones.
Method
- 1Drain the soaked raw rice and urad dal. Grind together with the cooked rice and just enough water to make a smooth, thick batter — similar to idli batter but slightly stiffer. The batter should coat the back of a spoon thickly and not run off freely.
- 2Transfer to a large bowl, stir in the salt, and leave covered in a warm place to ferment for 8-10 hours or overnight. Well-fermented batter will have risen slightly and smell pleasantly sour.
- 3Make the jackfruit leaf cones: take one leaf, roll it into a cone shape, and secure the overlap with a toothpick through the base. Make sure the tip is tightly closed with no gap. Prepare all the cones before you start filling.
- 4Fill each cone to about two-thirds full with batter — leave room for expansion during steaming. Fold the top flap of the leaf over to cover the opening and secure with another toothpick if needed.
- 5Arrange the filled cones standing upright (tip down) in a steamer basket. If they tip over, stand them in a snug cluster so they support each other. Steam over vigorously boiling water for 18-22 minutes.
- 6Check doneness by opening one cone — the dumpling should be completely set, not glossy or sticky in the centre. Remove from the steamer and allow to cool for 5 minutes before serving.
- 7Serve in the leaf, letting diners peel it open themselves. Accompany with coconut chutney and thin, tangy sambar. The dumplings release cleanly from the leaf when fully cooked.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.