Millet kotte kadubu / Kotte Idly / Steamed millet cakes (siridhanya | siruthaniyam recipe)

Kotte kadubu is a classic dish from the coastal regions of Karnataka in India. Kotte means cup and kadubu means idlis. Basically it is idli made in woven jack fruit leaves cup. But hey, it is not your regular idli but truly an exquisite delicacy that incorporates the flavors and aroma of jack fruit leaves and offers a unique taste to idlis steamed in them. But wait a sec, idli in jack fruit leaves, how interesting and amazing it sounds! Isn’t it? And what’s more interesting about this recipe is, I’ve used wholesome millet in place of rice for making idlis and it makes all the difference. Yes, the oh so healthy, oh so humble, oh so delicious millet is a true star for any recipe. Try this millet version kotte kadubu to make a difference in your health and taste and add the touch of art in your meals by making kottes ( jack fruit leaves cup) all by yourself. I really urge you to take a delight in trying this recipe and savor the joy of eating millet jack fruit kadubus.

Millet kotte kadubu / Kotte Idly / Steamed millet cakes (Siridhanya | siruthaniyam Recipe)


8 medium

Prep time

6 – 8 hours soaking + 8 hours fermentation

Cooking time

15 – 20 mins

Difficulty Level



  • Barnyard millet (Oodalu / Kuthiraivali) – 1.5 cup, soaked overnight  or millet of your choice

  • Urad dal – 1 cup, soaked overnight

  • Salt to taste

  • Jack fruit leaves

  • Thin bamboo sticks or coconut leaf sticks


  • Soak 1.5 cup millet and 1 cup urad dal separately for 6 to 8 hours or leave them to soak over night.
  • Grind the soaked millet and soaked urad dal separately to a very smooth batter. Add very little soaked water to grind them if needed. Use a wet grinder to make the batter. Mixer grinder also will do the job, but a wet grinder is always better for fine quality batter.
  • Mix the millet batter and urad dal batter in a bowl and keep it to ferment overnight or for 8 hours. If you live in cold conditions, you may have to allow it to ferment for more time.
  • Meantime make jack fruit leaves kotte (cups) by stitching them with thin bamboo sticks. Click on the video to know how to stitch kottes.
  • To the fermented batter add salt to taste and now pour the batter in above prepared kottes. Fill it half or about 3/4th because the batter will rise when steamed.
  • Now arrange the kottes in a steamer and steam for about 15 to 20 mins.
  • Allow them to cool for sometime and unwrap the kottes and savour the soft millet kadubu with green gram curry or chutney.

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