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5 from 3 votes
Idiyo - Sweet Rice Dumplings Steamed in Jackfruit Leaf Cones
Prep Time
5 hrs
Cook Time
20 mins
Total Time
5 hrs 20 mins

Rice dumplings stuffed with a delicious coconut & jaggery filling and steamed in little jackfruit leaf cones are a delight to make and eat!

Course: Snack
Cuisine: Mangalorean
Author: Shireen Sequeira @ www.ruchikrandhap.com
  • 12-15 freshly plucked jackfruit leaves * see note
  • broom sticks or toothpicks as required
For the batter:
  • 1 cup (200 grams) white boiled rice
  • salt to taste
For the filling:
  • 1-1/2 cups 150 grams loosely packed, grated coconut
  • 1 cup 150 grams firmly packed, powdered jaggery
  • 1 tablespoon sesame seeds lightly toasted
  • 1/2 teaspoon cardamom powder
Prepare the batter:
  1. Wash the rice till the water runs clear, then soak it for at least 4-5 hours, overnight for best results. Then discard the water in which it was soaked. Add a little salt and grind to a dryish, fine & thick paste using approximately 3/4th cups of water. Keep aside
Prepare the filling:
  1. In a bowl, mix the coconut, jaggery, sesame seeds and cardamom powder together very well.  You can microwave it for 20 seconds to help the jaggery soften a bit if the powder is not fine. You can also place everything in a pan and cook it for a minute on a low heat. Keep aside
Shape the conical moulds:
  1. Wash the jackfruit leaves well, drain and pat dry with a clean kitchen towel. Hold a leaf horizontally in your palms with the smooth side facing upwards. Fold both ends towards the centre thereby forming a cone. Secure the edge using two pieces of broom stick or toothpick. Repeat till all leaves are shaped.
  1. Take a small lime size ball of batter and line the insides of the leaf cone to form a thin layer. Dab your fingers in a little water if required to spread it evenly.
  2. Next, take a lime size ball of the filling and stuff it into the cone. Cover with a small portion of the batter to seal. Repeat till all the batter & filling have been used up.
  1. Bring some water to a rolling boil in a pot/idli steamer. Line the slotted plate/colander with a clean muslin cloth and place the prepared cones into the slotted plate/colander and cover. Steam for 20 minutes. Remove gently and let them cool for a bit before enjoying them!
Recipe Notes

It is important to use freshly plucked leaves. Older leaves tend to dry up and turn crumbly and will break when you shape them into cones. If you plan to source them from somewhere and will make this dish after a gap of a few days ensure that you wrap them up very well. To do this, take a a clean kitchen towel and soak it completely in water. Then wring/squeeze it to remove all the water. It should be only damp and not dripping with water. Spread it out, place the leaves inside and wrap them well. Place this cloth packet inside a large ziplock/polythene bag in the crisper drawer (vegetable compartment) of your fridge. The leaves stay well for upto 7 days.