Monday, May 18, 2015

2 Varieties of Taushe (cucumber) Khotto / Idly.

2 Varieties of Taushe Khotto / Idly ...... Spicy Cucumber Khotto / Idly with Raw Mango Pickle and Sweet Cucumber Khotto / Idly with Ghee..............

These are Idly / Khotto prepared with cucumber and raw rice. They can be prepared in both sweet and spicy varieties. The spicy one can be had with pickle or fresh home made butter and the sweet one is usually had with melted ghee poured on hot sweet idly. 

These can be prepared by soaking raw rice and then grinding them or by using Idly rava. I however have made my own adaption as I found both methods not to my satisfaction. When using raw rice soaked method I found that sometimes the ground rice became a bit smoother and the Idly / Khotto would turn out sticky. When using only Idly rava, I would get good texture but the Idly would fall apart while eating into crumbs. So I started using both together and then I got the best results for this cucumber Idly. However the texture obtained depends upon grinders, individual liking and the quality of rice too. You may use any method suitable and come to your own conclusion / method.

Wash well and soak one cup of raw rice in plenty of water for 2-3 hours. I use thick variety of Surti Kolam Rice available in the Market. You can use any branded rice of your choice too. Wash well and drain in a colander.

Soak 1 cup of Idly rava for 30 minutes in plenty of water, drain the water from top and leave for another 15 minutes for the rava to soak up all water and swell in size.

Grate 250 gms of cucumber after peeling the skin. Squeeze out the water from the grated cucumber and put the cucumber in a broad vessel. Use the squeezed water to grind the rice.

Grind the soaked rice to a semi coarse mixture with the cucumber water and 2 cups of freshly grated coconut. When done add it to the grated cucumber in the vessel. Add the drained Idly rava also and mix all three togethere. 

Remove 1/3 part of the mixture and put it in another bowl. This is to make the sweeter Idly. The quantity again depends upon individuals liking for either of the two. You can add more if you like sweeter one. Add to this ½ to ¾ cup of grated jaggery, pinch of salt, ½ tsp of cardamom powder and ½ cup of roasted cashew pieces. Mix well. The jaggery should get melted and mixed with the mixture. Keep this aside ready.

To the remaining 2/3 part of the mixture add salt to taste, 1-2 tblsp of coarsely crushed green chillies (plus or minus depending on individual taste), 2 tblsp of grated ginger and a pinch of coarsely crushed pepper powder (Optional). Mix well. Both the mixtures should be thick and water should not run out off them. At the same time there should be enough water for the rice to get cooked well when steamed. Check the picture posted. 

Pour the prepared sweet and spicy idly mixtures in any mould of your liking and steam in Idly steamer for 25-30 minutes. You can prepare these Idly / Khotto in the jackfruit leaves weaved baskets or you can also prepare them as per the paper cup method mentioned in the given link below or use tumblers with jackfruit leaves or if none of these are available you can always steam them in vatis or any small moulds. 

Remove when done and let cool for 5-10 minutes before you gently remove them from their moulds. Serve the spicy one’s with pickle, dalitoy (Spiced dal), chutney or fresh home made butter. The sweet one is usually served with melted ghee poured on top of the hot khotto / Idly.

** Note :  Here is the link to the method of preparation of Jackfruit leaves basket / paper cup method / steel tumbler ……

No comments:

Post a Comment