Patrade Pannache / Colocasia Leaves / Vadicha paan ........ Khotto / Muddo / Idly .
Wash, wipe well and chop to fine pieces 10-12 medium sized patrade leaves. Keep them ready aside.
Soak 2 cups of Idly rava in plenty of water for 30-45 minutes. Drain and keep aside ready.
Grind to a fine paste 2 cups of freshly grated coconut with 10-12 red Kashmiri chillies and small lemon sized tamarind ball with as little water as possible.
In a large bowl add all the above, the chopped patrade leaves, Idly rava, ground coconut chilly paste, 2tsp of hing powder with salt to taste.
Mix all together adding water only if necessary. The texture should thick, thicker than that of Idly batter.
Now put the mixture gently into the prepared moulds. You can use, Idly vati, large flat vessel, Jackfruit leaves basket, paper cup with jackfruit leaves method or you can put it in a bowl which is covered on the base with jackfruit leaves. If leaves are not available you can prepare this in banana leaves also. Choose any method you prefer.
Pour water in Idly steamer of required quantity and bring to boil, gently place the khotto’s on the serrated / holed plate of steamer / pedavan. Steam on medium heat for 40-45 minutes. Remove let cool a bit and then gently unmould them.
Serve by pouring a tblsp of coconut oil on top of it. Serve during lunchtime as an accompaniment with Dal-chawal and other dishes.