Cone Idlis are special type of idlis steamed in jackfruit leaves, made in Mangalore and some parts of Karnataka. Idlis steamed in jackfruit leaves are considered special and are generally made during festivals like Janmashtami, Ganesh Chaturthi etc.
Jackfruit leaves are woven into tiny baskets, which is known as Khotto in Konkani and Kottige or Gunda in Tulu (local language spoken in Mangalore.and idli batter is steamed in them. To know how to make the jackfruit leaves basket, click here. However, I have made cones of jackfruit leaves and have steamed the batter in them.
List of ingredients to make Cone idlis
Split black gram (udad dal)
Step wise recipe with pics
Wash and soak rice and udad dal for 3 to 4 hours. Grind udad dal to a fine paste. Grind soaked rice and cooked rice to a fine paste. Mix udad dal paste with rice paste. Mix well and keep aside for fermentation for 6 to 8 hours or overnight. Once the batter is fermented, add salt to the batter and mix well. Keep aside.
The idli batter for steaming in jackfruit leaves has to be little thicker than the regular idli batter so that the jackfruit leaves basket/ cone holds the batter well in it.
To make the jackfruit leaves cone, wash the jackfruit leaves and wipe them dry. Fold each leaf in the shape of a cone.
Secure the cone with the help of tooth picks. Fill each cone with idli batter and place the cones in steel glasses.
Keep the steel glasses in a steamer /idli cooker and steam for 10 to 12 minutes.
Once the idlis are steamed, remove the cones from the glass and cool it for a few minutes. Peel the leaves and serve cone idlis with chutney/ sambhar.
- 1 cup split black gram (udad dal)
- 2 cups rice (chawal)
- ½ cup cooked rice
- Salt as per taste
- Few jackfruit leaves (kathal/ Fanas ke ped ke patte)
- Toothpicks to secure the ends of jackfruit leaves while making cones
- Wash and soak rice and udad dal in water, separately for 3 to 4 hours.
- Drain and grind the udad dal with little water to a smooth paste and keep it aside.
- Grind rice alongwith the cooked rice with little water into a smooth paste.
- Mix udad dal and rice paste in a deep vessel.
- Cover and keep the batter to ferment for six to eight hours in a warm place.
- After fermentation, add salt to the batter, mix well and keep it aside.
- Wash the jackfruit leaves and wipe them dry.
- Fold each leaf in the shape of a cone and secure the ends with the help of tooth picks (Watch the video below for better understanding).
- Pour the idli batter into each cone and place each cone in a steel glass.
- Boil water in a steamer.
- Keep a plate in the steamer and place all the steel glasses with the cone on the plate.
- Cover the steamer and steam the idlis for 10 to 12 minutes.
- Once the idlis are steamed, remove the cones from the glass and cool it for a few minutes.
- Peel the leaves and serve cone idlis with chutney/ sambhar.
More Idli Recipes
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