"Urad Rava Lapsi Khotto (Idly) with Carrot- Bottle Gourd- Sambar" ... here is my own concoction of khotto ie Idly prepared in Jackfruit Leaves weaved into mold with addition of both normal rava as well as barik lapsi (bansi rava/ gavonche rulav/ Mangalore rava) ... a very healthy combination that gave me soft and delicious khottos and that tasted awesome served dunked in gardudde- gajjar kolumbo/ sambar ... Yummilicious ...
** 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 suggesting a few vague ones for fun different combinations, sigh, that's life. But yes I do listen keenly and weigh the possibilities on those concoctions too 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 and whenever I go out town on official visit, I make it a point to bring back some jackfruit leaves that are easily accessible from those offices. Lol, they always wonder what I do with so many leaves. I am sure I will come up with many more combinations, so keep checking out my Blog. As for now Idly / Khotto - Sambar for lunch has become quite common in my home as I find them too heavy for breakfast as in my home we do cannot relish heavy food early morning. Try these soft spongy khottos, if you do not have access to leaves you can prepare them into Idlies or ramdan/ tatte Idly too, they all come out well.
** Here is my simple recipe for "Urad Rava Lapsi Khotto (Idly)" which I served with Carrot- Bottle Gourd- Sambar .... My Style ....
** Ingredients:
Urad Dal/ Black Gram Dal : 1 cup
Rava/ Bombay Rava : 1 cup
Fine Lapsi (Broken Wheat/ Bansi Rava/ Mangalore Rava) : 2 cups (1 cup if using mixer grinder)
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 Bombay Rava in a cotton/ muslin cloth and tie a knot and keep 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 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. when done remove into a large vessel.
** Note : Do not add excess water, the batter needs to be kept thick. Add only that much how much is necessary. The batter should become fluffy and increase in quantity.
** 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 in clockwise direction. The batter should be of thick consistency.
** See to it that there are no lumps in the batter mixture. 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, so go about it accordingly.
** 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 molds as the batter will rise when getting steamed. I have often 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 even use steel vati/ katori/ gindla here to get evenly small shaped Idly too. Apply oil to molds before adding in the batter if using vati, to ensure 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 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 molds run a blunt knife through the edges on the inner side of the vati/ katori, tilt it sideway and gently flip over and tap it a bit to bring out the steamed Idly in one go carefully. Remove all and then you can reuse them for next round in the same method.
** Idly tastes great served with sambar/ chutney though you may serve it with any side dish of your choice. Idly served with Hinga (Asafoitida) water or mirsange uddaka (spiced chilly water) also tastes yummy though it is almost a forgotten practice nowadays.
** I served these Khottos (Idly) with Sambar prepared adding gajar (carrot), lauki (garduddhe / dudhi) and tomatoes and it tasted simply scrumptious. As I had prepared for lunch we had a hearty meal of the same as these are quite tummy filling ones.
** 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 than mixer. 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 ….
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