The Jackfruit leaves lend a lovely flavour and fragrance to these Idlis and the taste is unmatched with the regular Idli.
It is usually a festive preparation made by Mangalorean Hindus but is available all year round in some hotels in Mangalore.
‘Kottige’ is also known as ‘Khotto’ and it is called as ‘Gunda’ in Konkani.
Kottige is usually served in the hotels for breakfast; it is usually paired with "Chutney" and "Sambhar".
Nowadays people don’t spend time in making these baskets as these baskets are available readily made in Mangalore market.
To know, how these yummy fully tummy dish is prepared visit here : Kottige, Mangalore Cuisine
Tips for Kottige
While opening tear the leaves carefully so that the Kottige can slip out of the basket without getting stuck to the leaves and loose its shape.
Do not overcrowd the steamer with the baskets while steaming but make sure there is not much of gap in between the baskets.
