Idlis steamed in jackfruit leaves are a traditional coastal delicacy known for their unique aroma and soft texture. The jackfruit leaves infuse the idlis with a mild, earthy fragrance that enhances their natural flavour. Made using fermented rice batter, these idlis are light, wholesome, and comforting. This method of steaming has been followed for generations in many Manglorean households. They taste best when served fresh and warm. Pair them with coconut chutney for freshness, [kori sukka...
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Wash rice and soak in enough water for 5–6 hours.
Wash urad dal and methi seeds and soak for 4–5 hours.
Grind urad dal with little water to a smooth, fluffy batter and transfer to a large bowl.
Grind soaked rice to a slightly coarse paste (like fine rava) and mix with the dal batter.
Add salt and mix well using your hand to aid fermentation. Cover and ferment for 8–12 hours in a warm place.
Once done, whisk well to make into a smooth batter for steaming idlis.
Wash jackfruit leaves and wipe them dry.
Take 4 leaves, place them one over the other like a star as shown below in the photo, Fold into small cups (khotte) and stitch with thin bamboo sticks or toothpicks. Ensure no gaps so batter doesn’t leak.
Fill the hollow space with batter and place the parcels in a steamer. Keep ready the steamer. Fill only ¾ of the leaf mould to allow the idlis to rise and cook evenly.
Steam on medium flame for 18–20 minutes.
Let it rest for few minutes, drizzle some coconut oil for that traditional taste. Serve hot with sambhar, kori curry, or chutney.
Make sure the jackfruit leaves are clean and dry before use. The jackfruit leaves give a unique, mildly sweet fragrance.
Using your hand to mix the batter helps in better fermentation.
Make sure the jackfruit leaves are clean and dry before use.
Steam the parcels on medium flame to avoid overcooking.
Can I use other leaves instead of jackfruit leaves?
Jackfruit leaves are traditionally used for this recipe, but you can experiment with other sturdy leaves like banana leaves.
How do I know if the batter is fermented properly?
The batter will rise and become airy, with a slightly sour aroma indicating proper fermentation.
Can I store the batter for later use?
Yes, you can refrigerate the fermented batter for up to 2 days. Bring it to room temperature before using.
What can I serve with these parcels?
These parcels pair well with sambhar, kori curry, or chutney.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses rice and urad dal.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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