“Spicy Sprouted Moong ~ Rice ~ Carrot khotto Served with Dalitoy and Coriander ~ Pudina Chutney” … Moong sprouts are something I love to mix and match with ingredients to make something different … This is a nutritious khotto (Idly steamed in Jackfruit leaves prepared molds) with the added goodness of sprouts and veggies … Yummy Yumz ….
I love using Sprouted Whole Green Gram / Moong in dishes. They are high in protiens and are very good for health. Moong is the easiest bean that can be sprouted well. They simply sprout fast and you just can’t go wrong in the method. Many a times I sprout them in bulk and once the sprouts are grown about an inch in length, put them in a tight lidded box and store them in fridge. It stays good for 5-6 days. I keep adding them to salads, upkari, bhels or just sprinkle some lime juice, salt and green chillies and have them. It is difficult for me to get jackfruit leaves and so preparing them in prepared leaf molds are limited in my blog. But my official trip to nearby places of Mumbai always somehow are fruitful, I am able to pick them in some of the offices I go to as they have these trees in their compounds. It surprises them that I am interested in the leaf and a few times I did send them the Khotto too. So that is how I manage to get the leaves at times.
Here is a simple yet nutritious khotto I prepared for lunch and relished it very much. I prepared it in the way, we Konkani Saraswat’s usually prepare Taushe’ (Cucumber) or Ponsa (Ripe Jackfruit) khotto / muddo. They were indeed delicious. There are times when I am sitting Idle or trying to get some sleep at nights, at times my mind wanders in the direction of new try out of dishes. There are so many ideas that crop up in my mind, some reach the kitchen, get done and are enjoyed. While many are yet to be done, there are some which when sleep overtakes, I just forget next day what it was that I had thought off. There are times when I get up and jot down in short on the notice board hung in my bedroom so as to not forget the same. Well developing new mix and match dishes is my hobby and I would like to do much more than this. So do keep an eye on my blog and enjoy these nutritious dishes I post by preparing them and enjoying with your family and friends. Any query or suggestion or request for particular recipe is welcome and you can mail the same to me. I will get back as soon as possible. Till then Stay safe and stay blessed.
** Ingedients :
Whole Green Gram / Moong Sprouts : 2 cups
Idly Rava / Rice Rava : 3 cups
Carrots : 2 medium
Coriander Leaves : One cup leaves only
Pudina Leaves : ¼ cup leaves only
Green Chillies : 6-7
Ginger : 1 inch piece
Coconut : ½ cup freshly grated
Salt to taste.
** You will need Moong Bean Sprouts along with other ingredients for this dish. Sprouts have to be prepared in advance, so do remember to do the needful. If you are unaware of the method of sprouting pulses or beans you can check up on the link given at the bottom of the recipe and go through the detailed method of sprouting which I have blogged long back.
** Soak Idly rava / rice rava in water for 20 mins. Do not add more water just half an inch above the level of Idly rava in the bowl. The rava will soak in the water and swell up. If you add excess water, just tilt the vessel and drain off the excess water.
** Note : If you do not have Idly rava / rice rava there is absolutely no need to worry. Just soak 2 heaped cups of normal raw rice in plenty of water for 2 hrs. Drain of the water and coarsely grind the same to a slightly rava texture and then follow the same procedure.
** Grind together coriander leaves, pudina leaves, green chillies cut to pieces, ginger cut to small pices and coconut to a smooth paste with little bit of water. It need not be finely ground. Little bit rava texture is ok.
** Now add in the sprouted moong to the ground paste in the mixture and coarse grind all. Add water if necessary only. The sprouts should not be crushed to paste it should remain coarse, so use the pulse mode for few seconds, mix and continue till you get desired consistency. Remove the ground mixture in a wide bowl.
** Peel of the skin of carrots and grate them. Add this to the mixture along with salt to taste and mix well. Add in the Idly rava / rice rava and mix all together. The mixture should be loose like that of bhakri. If you find the mixture too dry, add in some water and mix well. If you find the texture slightly thinner add in some Idly rava and mix well. The texture should be that of rava Idly.
** Pour the mixture into the Jackfruit leaves baskets / molds and fill it upto ¾ level only. I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, I will post the link to the same at the bottom of the recipe, you may go through the same to get any idea of the same, or you can use the other option included too. You can also use Idly moulds or flat pan which ever suits you and fits well inside the pedavan / Idly steamer. Just see to it that you oil the molds properly. Just check for Idly type method on any Idly dish and it will enable you to understand better.
** Keep the pedavana / Idly steamer with required amount of water and bring to a boil. Keep the prepared khottos in the pedavan / Idly steamer and steam for 5 minutes on high flame and then about 25 minutes on medium flame. Remove and let cool a bit before you gently unmould them from whichever method you have used to make the khottos.
** “Spicy Sprouted Moong ~ Rice ~ Carrot khotto Served with Dalitoy and Coriander ~ Pudina Chutney” are done and ready to be served. Serve hot with Chutney / Sambar / Dalitoy. You can add a tblsp of coconut oil on top of the hot Khotto / Idly and serve with some pickle. As the khotto already contains spices, it can be enjoyed as you like.
** For the Dalitoy Recipe, Please go through the link given below …..
** For the Coriander ~ Pudina Chutney Recipe, Please go through the link given below …..
** Here is the link to the Method of Sprouting ….
** 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 ….
No keeping it to ferment.. instant good...
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