“Urad Dal ~ Idly Rava ~ Foxtail Millet Khotto and Ramdana” Served with “Coriander ~ Mint ~ Coconut Chutney”… Khotto is the same as Idly but steamed in prepared Jackfruit leaves baskets / molds while Ramdana is similar to Idly but prepared in a large plate / mold … Steaming hot khotto with chutney or sambar is every Amchies Delight. Millets are the most sought after cereal crops or grains all round the world now … This is my first attempt with addition of Foxtail Millet and I must say it turned out soft and spongy. So here is my combo of awesome khotto prepared with the added benefits of Millets … Yumz ......
** Khotto as all of you are aware by now if you are following my blog are the same Idly batter prepared in Jackfruit leaves baskets / molds. So, I will not go much into details of khotto / Idly as by now the whole world knows the benefits of eating idly as a healthy bf. But having said that, it’s the addition of millets that is the difference in this particular khotto. Though millets were known for their health benefits from a very long time, It’s only recently, that its been in news and is getting widely promoted for its vast health benefits. Technology has made it possible for man to access lot of information from round the world. This helps is spreading of wider knowledge on all subjects. Man has now access to more information about almost everything that he needs to know. Just surf and it’s there for all of us to read and gather information.
** Combination of different ingredients is the love of my life. You never know how it turns out. It may be a lovely combo or an utter flop. But that should never stop you from trying. Just like you should never stop dreaming coz. dreams when persuaded turn into reality. Similarly, keep trying the new combo of ingredients, variation and you are sure to get desired outcomes of the same. I love this and am always trying out new mix and matches be it in Idly, dosa or curries. I have posted many different combo’s of Idly. This is just another one, I am sure many more will follow. So keep watching this space for new combinations.
** For the method of preparing of the jackfruit leaves baskets / molds … just check on the link given at the bottom of the recipe. Just click on the link and you will come across a detailed article of the same. Go through the same carefully observing the method. However, if you want to prepare this Khotto and have no access to leaves, there is nothing to worry, just pour them in Idly molds and prepare the same simple. If still in doubt you can check any You Tube or you can even mail me the query. I will be glad to help you. Do continue to give in any suggestions you want to or any other requirement of food you wish me to prepare and share here. I have always obliged the many requests I keep getting. I know there are many more that I have not attended to, but sure to do so soon.
Ingredients :
Urad Dal : 1 cup
Rice Rava (Idly Rava) : 2 cups
Foxtail Millet : 1 cup
Required No. of prepared Jackfruit Leaves Baskets / molds : Approx. about 8-10 med. sized.
Salt to taste
** Wash and soak the urad dal and foxtail millet in plenty of water “separately” for 4-5 hours.
** Just before you begin to grind the dal, soak Idly rava in water for 30 mins. And then drain off the excess water on top by slowly tilting the vessel. Keep this ready aside.
** Wash and drain of water from urad dal and grind in wet grinder with 1 cup of water to a smooth batter. Keep mixing often for even grinding of the paste. Do not water much of water.
** Now wash and drain off the water from foxtail millet and put it in a mixer grinder and further grind. Do not add in much water. Grind to a coarse rava textured paste.
** Remove and add both the urad dal and foxtail millet ground batter into a vessel. Add in the soaked and drained Idly rava and mix well. Keep the batter thick. It should be a little thicker than normal Idly batter used in molds for khotto. Mix well and add in salt to taste and leave it overnight or for 8 hrs tightly covered in a warm place undisturbed to ferment.
** Next morning or after 8-12 hrs mix the batter well. The batter has fermented well it should have risen double in quantity. If not keep it near the stove where cooking is going on for an hour or so further. Now beat the mixture well. Gently pour the batter with the help of a rounded spatula into the prepared jackfruit leaves baskets / moulds. See to it that you fill upto ¾ th level only. You should leave gap on top of the molds as the batter will rise when getting steamed.
** I have used jackfruit leaf molds If you have no knowledge of the preparation of the same or it is not available or you are short of time and have the leaves, you can also use long tumblers lined them with fresh Jackfruit leaves from the inner side too. You can use steel vati / katori / gindla here to get evenly small shaped Idly. Remember to apply oil to the molds 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 / pedavana with required amount of water to heat on high level. When it reaches full steam, lower the jackfruit molds and gently place in one by one till they are arranged well without titling 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.
** Note : The same procedure of steaming is to be followed for Ramdana ie the batter is poured in a large steel plate of large sized bowl to which oil has been applied before adding in the batter. This is called Ramdana in Konkani language. The large sized Idly prepared is then cut into pieces before serving. Many people prepare many a times idlies in ramdana style so that it is easier and less time consuming both while preparing that is pouring in individual molds or while cleaning the vessels. It is upto you which way you prepare.
** Remove and cool a bit. 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 and gently flip over and tap it a bit to bring out the steamed Idly in one go.
** Khotto / Idly is usually served with sambar / dal / chutney or any spicy curry as an accompaniment. It is also served with Hinga (Asafoitida) water though this is almost a forgotten practice nowadays. But this khotto ie Long shaped Idlies in Jackfruit leaves tastes best with coconut oil poured on top of it too along with chutney podi / gun powder. I have served it with non~veg dishes too.
** “Urad Dal ~ Idly Rava ~ Foxtail Millet Khotto” is done and ready to be served. Though Khotto / Idlies are a breakfast item in Konkani Saraswats house I serve this sometimes for lunch with any curries that I prepare. Today, however I served it for bf with just “Coriander ~ Mint ~ Coconut Chutney”. This was my first try with "Foxtail Millet" addition and I must say it was very soft and spongy and loved by all at home. Now I am all excited to dish out many more combos of Millets. So keep watching this space for more dishes.
** Note: The proportions mentioned above 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 Idly Rava by half to one glass if using mixer grinder method. Ie. 1 cup of Urad dal : ¾ cup Idly Rava : ½ cup Foxtail Millet.
** Note : Idly Rava is actually rice ground into a rava texture which is available readily in Indian Market. It saves time and effort of grinding the rice. In case you have no access to Idly Rava in your vicinity, you can add rice also. The quantity remains almost the same. Just wash and soak rice separately in water while soaking urad dal and grind to a grainy coarse texture again separately and mix the two later. There will be no difference at all in the making of Idly. Idly Rava is used just for the sake of convenience in place of rice.
** For the Coriander~Coconut Chutney Recipe or any other Chutney Recipe, Please follow the links given below ….
** 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 comments:
Post a Comment
Thanks.