Idli made in jackfruit leaf basket is a specialty dish in parts of Andhra Pradesh. These idlis are offered in pujas like Ganesh festival etc, which are celebrated in Aug/Sep. In coastal regions of Karnataka and particularly Mangalore area, Khotto ,as they are known as, are a very popular breakfast. Idlis, when they are steamed in the leaf baskets have a very special flavor.
Art of making the baskets with jackfruit leaves is slightly difficult, but can be mastered with practice.
I am trying to insert photographs at different stages of making the basket. Do give it a try, if you can get the leaves. As an alternative, banana leaves are rolled into cylindrical containers and filled with idli batter. Then you will get cylindrical idlis.
You may try to use either romaine lettuce or any other edible leaf to make the containers, so that idli along with the container can be eaten. Time to experiment!!
Two leaves attached together
Four leaves attached and finished basket
First corner formed
Idli container using an idli plate
Idli container using a steamer plate
Banana leaf rolls for cylindrical idlis
Ingredients:
Art of making the baskets with jackfruit leaves is slightly difficult, but can be mastered with practice.
I am trying to insert photographs at different stages of making the basket. Do give it a try, if you can get the leaves. As an alternative, banana leaves are rolled into cylindrical containers and filled with idli batter. Then you will get cylindrical idlis.
You may try to use either romaine lettuce or any other edible leaf to make the containers, so that idli along with the container can be eaten. Time to experiment!!
Two leaves attached together
Four leaves attached and finished basket
First corner formed
Idli container using an idli plate
Idli container using a steamer plate
Banana leaf rolls for cylindrical idlis
Ingredients:
- Jackfruit leaves (neither too tender nor too brittle)
- Broomstick pieces or Tooth picks or Needle and thread
Directions:
Wash and on cloth pat dry the jackfruit leaves.
Try to put together same size leaves.
Take 2 leaves and join them together using the stick/tooth pick. (follow the photos inserted).
Attach the 3rd leaf and finally the 4th leaf.
Following the pictures, fold the leaves and attach them to make the container look like a basket.
See that there are no holes in the corners.
Sprinkle a few drops of water in the basket and fill with idli batter halfway through.
Start heating some water in an idli container.
Place the baskets on the idli plate or a steamer plate and put it inside the idli container. Cover the container.
After the steam starts coming up, reduce the heat and cook for about 10 minutes.
Poke a tooth pick or fork to test whether idli is cooked.
Once the idli is ready, turn the heat off and allow it to cool for 10 minutes.
Open the baskets removing the sticks/tooth picks and serve with chutney and sambar.
Place the baskets on the idli plate or a steamer plate and put it inside the idli container. Cover the container.
After the steam starts coming up, reduce the heat and cook for about 10 minutes.
Poke a tooth pick or fork to test whether idli is cooked.
Once the idli is ready, turn the heat off and allow it to cool for 10 minutes.
Open the baskets removing the sticks/tooth picks and serve with chutney and sambar.
I am happy to see this Sita garu. Not many people know this anymore. It is also known as Pottinka buttalu or Pottakka buttalu. I also see you showed correct way of using the leafs. Some web pages showed it the opposite way that is shiny side of the leaf is inside which is not correct. Your blog is very nice with many authentic recipes. Thanks for maintaining this.
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