Urad-Rava-Lapsi Khotto With Gajar (Carrot) Lauki (Dudhi) Sambar ....
And my craze for mix and match combinations of Dals for making of different types of Idly continues. By now it is a common knowledge in my family that I am hell bent on making as many combinations as possible in Idly. My Mom and friends have also started suggested for fun different combinations. But yes I do listen keenly as weigh the possibilities and venture in doing if I find it feasible. I love making tweaks and adding other nutritious lentils, beans, pulses to make it much more healthier. It's fun to mix and match and make different combinations of Idly / Khotto. So many more to go. So now Idly / Khotto - Sambar for lunch has become quite common in my home. For today's Khotto i have added rava and lapsi to urad dal batter .... and I relished those soft khotto's with gajar lauki sambar ........ Simply Yumz .....
Urad Dal : 1 cup
Rava : 1 cup
Fine Lapsi (Broken Wheat) : 2 cups (1 cup if using mixer grinder)
Methi seeds : 1 tsp
Salt to taste.
** Soak barik / fine lapsi (broken wheat) in plenty of water just before you start grinding the soaked urad dal for about 20-30 minutes.
** Put the rava in a cotton / muslin cloth and tie a knot and put this in a Idly steamer and steam for 10-15 minutes. Remove and open the knot and spread the rava to cool. See to it that you loosen the lumps if any. Keep this ready aside before you start grinding the urad dal.
** Wash and soak urad dal with methi seeds in plenty of water for 4-5 hours. Rinse well and drain off all the excess water. Grind to a fine paste with about 1 cup of water. I use wet grinder method, you can use any method. Add more water if necessary only. The batter should become fluffy and increase in quantity. Remove and pour in a large vessel.
Drain off excess water from fine lapsi / broken wheat, by gently tilting the vessel. Add it to the urad dal mixture along with the steamed and cooled rava and mix the three well to a smooth batter. The batter should be of thick consistency. Lastly add salt to taste, cover with a tight lid and keep aside near a warm place to ferment for 6-8 hours or overnight. The fermentation process defers from place to place. Where the weather is hot it may take lesser time and vice versa.
Once the batter has fermented mix it well once again. Gently pour the batter with the help of a rounded spatula into the prepared kotto which prepared by weaving the jackfruit leaves and the glass / tumblers that are lined with jackfruit leaves to ¾ th level only.
You should leave gap on top of the moulds as the batter will rise when getting steamed. I have used both jackfruit leaves weaved into baskets and long glasses / tumblers / paper cups that are lined with fresh Jackfruit leaves from the inner side. You can use steel vati / katori / gindla here to get evenly small shaped Idly too. Remember to apply oil to the moulds before adding in the batter. Applying of oil to the moulds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.
Keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower the tumblers and gently place in one by one and cover the lid tightly. Increase the heat and steam for 5-10 minutes or till you see steam passing through the sides of the lid, then lower the heat to medium and steam for 20 minutes.
Remove and cool a bit. Just pull away the jackfruit leaves from prepared khotto and they will come away in a nice shape. For the one’s prepared in glass / tumblers just pull out gently with the help of the stem of Jackfruit leaves. The khotto will come out in one go. If using any other moulds run a blunt knife through the edges on the inner side of the vati / katori and gently flip over and tap it a bit to bring out the steamed Idly in one go.
** Idly is usually served with sambar / dal / chutney or any spicy curry as an accompaniment. Idly is also served with Hinga (Asafoitida) water though this is almost a forgotten practice nowadays. This khotto however I served with Sambar prepared adding gajar (carrot), lauki (garduddhe / dudhi) and tomatoes.
** Note: The proportions mentioned above of Rava and broken wheat lapsi is 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 when ground were as the mixer does not do the same. So you can decrease the amount of fine lapsi / broken wheat by half to one glass if using mixer grinder method. Ie. 1 cup of Urad dal : 1 cup rava : 1 cup fine lapsi / broken wheat.
** Do check in on the following Article of Making of Khotto / Jackfruit leaves baskets using paper cups / tumblers / glasses etc. Please follow the link given below ….