Wash the jackfruit leaves & pat them dry with a clean kitchen cloth.

Take a leaf and fold one side of it towards the centre, then fold the other side towards the centre to form a cone. Ensure that there are no gaps or else the batter will spill out

Secure the cone with the toothpicks or broom sticks. Repeat till all the leaves have been shaped.

Wash and soak the rice and the urad separately for 3-4 hours. Then drain the water and grind the urad dal till smooth & fluffy. Add it to a pan

Grind the rice to a smooth batter and add this to the same pan. Mix both the batters using your bare hands till everything is well incorporated.

Keep aside to ferment in a warm & dry place of your kitchen, about 6-8 hours or overnight.

When the batter has fermented, add salt to taste and give it a good mix

Arrange the prepared cones in an idli steamer in such a way that they stand upright.

Pour the batter, about 2/3rds full into the cones. Cover the pan and steam for 15 minutes

Carefully open the steamer and remove the Itoo using a pair of kitchen tongs.

Peel off the leaves and serve hot with dal, sambar or any veg or non veg curry. You can even enjoy them plain or with ghee & sugar