Idlis Steamed In Jackfruit Leaves (Khotto, Hittu, Khotte Kadubu)

Idlis are a popular South Indian breakfast dish made from fermented rice and black lentils. The idli is traditionally steamed in leaves or banana leaves, but jackfruit leaves are an easy alternative that gives the traditional flavor with a tropical twist.

The turmeric leaves kadubu is a dish that is made by steaming idlis in jackfruit leaves.


In Konkani households, idlis are cooked in jackfruit leaves baskets on special occasions and during festivals. In Konkani, these idlis fashioned with jackfruit leaves are known as khotto, hittu, and khotte kadubu. These jackfruit-leaf idlis are a must-have for breakfast or lunch on any of the special days, festivities, or festivals celebrated in the Karnataka areas of Udupi, Mangalore, and Kundapur. They are eaten with a coconut chutney for breakfast and, on rare occasions, with a sambar. If not, they’ll be presented as part of a spectacular festival lunch buffet.

In Udupi, Mangalore, and Kundapur, khotte is a popular everyday breakfast. The combination of a steaming hot khotte kadubu with plenty of oil/butter on top and a spicy coconut chutney is pure bliss! Idlis are steamed in small baskets made from jackfruit leaves. Hittu/khotto/khotte kadubu is made by filling jackfruit leaf baskets with idli batter and steaming them. After eating it, you say it’s the same old idli? Even if they’re simply idli, don’t say it in front of a Konkani. 🙂 As I previously said, they are regarded unique and revered in Konkani cuisine. That’s how much affection and significance these jackfruit-leaf idlis get. The jackfruit leaves give these idlis a pleasant aroma and flavor. They also save you time and work when it comes to cleaning the idli molds.

I like eating hot hittu with a generous amount of coconut oil on top! We also like cold khotto with a tomato rasam or a spicy pickle at home. We eat it with coconut oil, sliced onions, and a dry, spicy coconut chutney prepared with asafoetida powdered leftover khotto (recipe below). Hot khotto is also served with a spicy coconuy chutney, mango chutney, and gingery coconut chutney (recipe below). Oooh! And here’s the greatest part: Serve these idlis hot or cold with a coconut milk and jaggery payasam (like chanedali or mugadali payasu)! Yes! They’re really delicious! Leftover idlis are made into a flavorful meal called idli usli/idli phaan or delicious, crispy shallow-fried idlis for evening snacks or breakfast the following day. 


  • 3/4 cup black split lentils (urad dal)
  • 1.5 cups semolina rice (idli rava, rice rava)
  • season with salt to taste
  • 10-12 baskets of jackfruit leaves

2 – 3 people

Preparation time: 60 minutes, fermentation time: overnight

Time to cook: 20-30 minutes

Method of Preparation:

  1. The batter for these idlis should be prepared the night before.
  2. To prepare the batter, soak the urad dal for at least 30 minutes. Drain all of the water once you’ve washed them thoroughly. 
  3. Grind them into a smooth paste with as little water as possible. For a very smooth batter, I recommend using a wet grinder instead of a blender. 
  4. Fill a large jar halfway with the crushed batter. Mix in the rice semolina and salt well. Because the batter rises during fermentation, use a larger pot.
  5. We’ll need a batter that’s semi-thick, not super-thick. The batter should readily slide from the ladle. So, if necessary, add a little water. Take cautious not to overdo it.
  6. Allow the batter to ferment overnight for a minimum of 7-8 hours on warmer days and 10-12 hours during the winter months. If you live in a chilly climate, see the suggestions below for fermenting the batter.
  7. Give the batter a good stir just before steaming these idlis in the morning, since the semolina will have sunk to the bottom of the pot. 
  8. Set up your steamer and begin filling jackfruit leaf baskets with batter once the water is steaming hot.
  9. By folding one of the four leaves of the woven basket, pour the batter into the jackfruit leaves basket. Use a ladle or your hand, depending on your preference.
  10. Place them in the steamer one by one, shut it, and steam them for 20-30 minutes over a medium heat, depending on the size and quantity of khottos you’re steaming.
  11. After steaming, open the lid and replace it, leaving a small gap for steam to escape. To avoid steam from dripping onto the idlis, don’t shut it completely. 
  12. After 5 minutes of boiling, peel the leaves and serve the khotto steaming hot. If you attempt to peel them shortly after steaming, they will shatter into pieces. 1632476490_967_Idlis-Steamed-In-Jackfruit-Leaves-Khotto-Hittu-Khotte-Kadubu
  13. These idlis may be served in a variety of ways. Below are some serving ideas. Enjoy!1632476491_436_Idlis-Steamed-In-Jackfruit-Leaves-Khotto-Hittu-Khotte-Kadubu

Suggestions for serving

1. Serve hot or cold kadubu with a generous amount of coconut oil on top and just enjoy!

2. Serve khotte kadubu hot or cold with a spicy pickle and plenty of coconut oil on top.

3. Serve chilled khotte with a hot tomato rasam and a drizzle of coconut oil on top.

4. Enjoy a steaming hot khotto with a steaming hot sambar and a drizzle of oil on top.

5. Drizzle a drizzle of coconut oil on top of steaming hot hittu and serve with a spicy coconut chutney and mango chutney.

6. In the typical Konkani manner, serve steaming hot khotto with a coconut, ginger chutney, and oil on top. Grind a coconut chutney with grated coconut, tamarind, green chilies, and salt to create a coconut, ginger chutney. Add half an inch of ginger and process for a minute until it’s nearly a gritty paste. Serve the semi-coarse chutney over hot khotto drizzled with coconut oil.

7. Top with a dry coconut chutney and serve cold khotto dusted with coconut oil. Mix well and enjoy! Grind shredded coconut, green chilies, tamarind, a piece of asafoetida, and salt into a dry, coarse chutney without adding any water to create a dry coconut chutney. They’re delicious!

8. Serve hot or cold khotto with a coconut milk and jaggery payasam!! Yum! Serve with chanedali payasu, mugadali payasu, or any other coconut milk and jaggery payasu.


1. In Konkani, leftover khotte kadubu is pulverized and seasoned to create idli usli/idli phaan, a flavorful meal. They may also be cut and deep fried to create crispy idlis. 

2. If you reside in a chilly climate, a note about fermenting the idli batter:

Warm temperatures are required for fermentation. So, in the heat, the batter ferments quickly and doubles or triples in size in only a few hours. You’d have to ferment them for longer if the temperature dropped. 

In colder climates, however, the batter must be kept warm to ferment. If your oven has a light, turn it on for a few hours while the batter is baking. Turn off the light after the oven is heated and let the batter to ferment.

If your oven does not have a light, preheat it to warm and then turn it off. The batter should then be kept in the oven to ferment.

You’ll have to experiment and keep an eye on the temperature in your area to obtain the appropriate quantity of fermented batter.

Here are some additional Konkani breakfast and teatime snack dishes.

Tags: hittu, khotto, khotte, khotte kadubu, idlis cooked in jackfruit leaves basket, kottige, gunda, GSB Konkani dish, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cookery, GSB Konkani cuisine 


Idli is a popular South Indian dish that is made with rice and lentils. Khotto, Hittu, Khotte Kadubu are three different types of idlis that are steamed in jackfruit leaves. Reference: idli kadubu.

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  • jackfruit leaves idli
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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.