Idly batter is prepared with split urad dal and fine idly rawa. Soaked urad dal is ground into smooth paste and mixed with idly rawa. Jackfruit leaves are made into small baskets or cones. Idly batter is then poured into the baskets and steamed. The subtle flavor of jackfruit leaves is apparent in the steamed idly.
Makes: 3 Idly Baskets.
Jackfruit Leaves 6 Leaves
Urad Dal 1/2 cup
Fine Idly Rawa 1 1/4 cups
Green Chiles 4 – 6
Cumin Seeds 1/2 tsp
Salt to taste
Ghee as required
Method of preparation:
Remove stems, wash and finely chop green chiles.
Soak ildy rawa in water for 1 hour and squeeze the excess water out of it and keep aside.
Soak urad dal in water for 2 – 3 hours.
Grind the soaked urad dal into smooth paste adding minimum amount of water.
Mix together ground urad dal paste, idly rawa into smooth thick batter.
Add cumin seeds, green chiles and salt to the prepared batter.
Wash jackfruit leaves thoroughly.
Break toothpicks into halves.
For basket, overlap two leaves and pin the intersection with a toothpick.
Bring the ends of the leaves together to form a basket and pin all the four sides with help of toothpicks.
Pour a ladle full of idly batter into the prepared jackfruit leaves basket.
Place the baskets on a steamer or idly rack.
Steam the baskets for 15 – 18 minutes or until the batter is cooked from inside.
Insert a toothpick into the basket to test for readiness, toothpick should come out clean.
Remove the baskets from the steamer and give it a standing time of a minute.
Serve steamed idly baskets drizzled with ghee and accompanied with coconut chutney.
Discard jackfruit leaves while eating and store any leftover idly batter in refrigerator for later use.
Notes: Make sure to steam the baskets right.
Suggestions: If the idly is not cooked properly, put them back on steamer and cook till done.
Variations: The leaves can also be formed into small cones instead of baskets.
Other Names: Pottamma Buttalu, Panasa Buttalu, Hittu / Kotte.