Wednesday, May 13, 2015

Kulitha (Horse gram) Khotto steamed in weaved jackfruit leaves baskets with Coriander + ginger chutney

Kulitha Khotto ani kottambari palle + alle chutney / Horse gram Idly steamed in weaved jackfruit leaves baskets with Coriander + ginger chutney ...........

Khotto : Khotto is basically Idly steamed in jackfruit leaves in southern parts of India especially in Konkani / Saraswat community. It is really amazing that our ancestors were so thoughtful and clever to think of using this disposable method. This not only ensures higienic level, but the leaves can be dispossed off easily. It even saves one the tiresome work of cleaning the moulds of Idly maker and thus saves time and water too. These are easy to carry when travelling as they remain good for day. 

Even sized jackfruit leaves are weaved together with coconut tree leaf dried sticks (Broom sticks) to make these into moulds / cup like conical baskets. The basket weaving itself is an art as there should not be any gaps from where the batter has access to leak. Do watch some video for the same to get a proper knowledge of the method. 

Once its is mastered then it is very easy to make. However, people living in Metro Cities find it very difficult to get these leaves. In case you have no access to them then just follow the Idly method by steaming them in stainless steal moulds.  

Paper Cup Method : I would like to share here that I have successfully used paper cups too for steaming of Idly. But one has got to be very carefull with these. This time i went a step ahead and added in some jackfruit leaves onto the sides of the paper cups to make them as moulds for Idly batter. This the first time I have used jackfruit leaves and paper cups together and surprisingly the result was simply great. It saved a lot of time of weaving of the baskets and I finished the process in a jiffy. The taste was the same too with no changes what so ever. I have enclosed some pictures for everybody’s benefit here. If you find it difficult to make the jacfruit leaves basket but would like to taste the Idly steamed in them follow this method. You can use steel tumblers too instead of paper cups. 

The options are many. Just use your imagination and you have a lovely steaming Idly with the aroma of jackfruit leaves. Do make an attempt and try this method of making Idly at least once, you will really like the lovely smell and taste. You can serve these Idly with any accompaniment you like, but usually it is served with home made butter and hing chutney. Sambar is usually not served with this as the Idly is spicy with added ginger and green chillies. You can serve it with plain Dal (Dalitoy) too. Here I have made them with coriander ginger chutney for a change.

Method : Soak 1 cup of Urad dal with 1 tsp methi seeds for 4-5hrs. Grind to a fine paste (I use wet grinder) with about 1 cup of water. Add more if necessary only.

Meanwhile soak 3 cups of Idly Rawa for 30-45 minutes in plenty of water. The rawa will have settled down. Strain the water on top and leave it aside for another 15 minutes for the rice to soak up all the water and swell. 

Mix the soaked Idly rawa with the ground urad batter and mix well. Add salt to taste and leave overnight or for 8-10 hours to ferment. The fermentation process depends from place to place. Where the weather is hot it may take lesser time and vice versa.

Next day soak 1 cup of washed and picked kulith / horse gram in plenty of water for 1-2 hours. Strain wash well and grind to a semi course paste with as little water as possible. 

Remove and add this to the fermented batter. Add 2 tblsp of grated ginger, crushed 4-5 green chillies, 3-4 tblsp small pieces of fresh coconut (not grated but cut into small bits). Mix the batter well so that the spices are evenly distributed in the batter. Do not add excess water. The batter should be thick. It should be a bit thicker than that of Idly batter for making of Khotto. 

Put the Idly steamer with the required amount of water on heat and bring to a boil, lower the heat. Gently pour the batter into the jackfruit baskets, with a small round bottomed spatulla (Davlo). Since the weaved khottos are conical in shape you may find them a bit tough in the beginning. You have to gently open it up by pushing back the top three edges. However you can cut off the edges for easier pouring in off the batter. If using steel mould covered with leaves then the proceedure is very easy. I have enclosed pictures which you can go through and understand the procedure. Steam the Khottos for 30-45 minutes or till done.

** Note:
The Idly's can be poured in a vessel and steamed which is called Ramdan. Just apply oil all round the inner side of the flat round vessel, pour the batter to 3/4th level, bring the Idly steamer to steam and keep the vessel and steam on medium flame for 40 minutes. Remove let cool a bit, run a butter knife through the rim side of the ramdan to loosen it, then gently flip the vessel over and let the ramdan rest on a plate. Cut to desired pieces.

** The proportions mentioned above of Urad Dal, Idly Rawa and Horse Gram are when using the wet grinder method. If using mixer then you have got to adjust the proportions as the result of grinding urad dal in wet grinder and mixer are not the same. Wet grinder yields in softer and bulkier quantity of urad dal when ground were as the mixer does not do the same. 

** While using Mixer for grinding If you are using mixer for grinding purpose then the proportion of the dals and rice are ….. I have used is 1 cup of urad dal with 2 cups of Idly Rawa and ¾ cup of Horse gram. Rest method remains same.

** For the recipe of Coriander ginger chutney please refer #Chutney,

** Here is the link to the recipe of Kulithache Panna doddaka and Ramdan ............

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