"Sweet Pumpkin Khotto (Idly prepared in Jackfruit leaves baskets) served with honey and melted homemade ghee" ... I am on a khotto spree, Why ?? I love them and for 28 yrs I have had no access to these wonderful leaves ... Eureka !!! ... finally found them and till I am able to get them will try out on all those dishes I lost out on relishing ... All frds. are welcome to enjoy them with me ... Yummilicious …..
** I have posted many types of khottos preparing in different combinations both sweet and normal one’s before. Khottos are actually Idlies steamed in prepared jackfruit leaves baskets. The recipe is the same as of Idly while only the technique in which it is steamed differs. The Jackfruit leaves are place in plus mark using four leaves and are pinned up / fastened with wooden sticks obtained from coconut tree branches. In konkani they are called sarniveera, which is also tied in bulk and used for sweeping home in olden days. I have already posted the method of preparing these baskets / holders. They have to be prepared leak proof and it’s a technique which some find difficult. For those who have no access to the leaves like how I never had before, you can always use Idly vaties (bowls) or large round shaped cake tins that hold within the steaming vessel too. Do check out on the preparation method to which link I am sharing at the bottom of this recipe.
** As mentioned in my last few posts, I am enjoying khottos by preparing them in different combos as I have gained access to it just a year back. I will not run into details as I have written about it in my previous posts. But I must say that it is boon that both hubby and me are able to prepare the jackfruit leaves baskets well, though I must give larger credit to hubby as he is the one who actually does it for me most of the time as I am always running short on time. Also he loves khottos, so he never cribs about it and is always eager to do them for me. Somehow the leaves brought were lying in the fridge for quite some days, and I had to prepare something in it lest it dries out too much and one’s it is too crisp it is almost impossible to prepare the baskets / holder out of them. I had prepared khotto with chutney and sambar many times so once again thought of preparing sweeter version of the same.
** A few months back I had prepared sweet muddo on badam leaves using bottle gourd / lauki / garduddhe, so this time I thought why not prepare using pumpkins. Muddo too is same as these where the recipe is same but is applied on thick large leaves, folded over and steamed. So, by now you must have understood that all are actually names of the method and style in which the same recipe is prepared in different methods only. You can check out using the label or search option, wherein you will find many recipes prepared in similar methods, some sweet, some spicy and some that which are served at lunch time. There are also many with different types of fruits and veggies used too. Patholi another sweet dish prepared mostly in turmeric leaves too falls in the same bracket, except that patholi means that steamed dish within which sweet coconut chooran / mixture is filled in. This is a simple recipe and all ingredients are readily available in the kitchen.
** Here is my method of preparing "Sweet Pumpkin Khotto (Idly prepared in Jackfruit leaves baskets)” … My Style …
** Preparing the rice for Muddo : Wash and soak 3 cups of Rice Rava / Idly rava in water for 10-15 minutes. Tilt the vessel and drain off as much water as possible and allow it to rest for 30 minutes. The rice will get properly soaked and softened in this method. Now the rice is ready for using.
** Note : Rice rava / Idly rava is ready available in stores. If it is not available, just wash and soak 2 cups of raw rice (preferably surti kolam) for 2 hrs. Wash well again, drain off the excess water and then grind to a coarse rava texture in mixer grinder and it is ready for using.
** We need about 300-350 gms of yellow pumpkin (Laal Bhopla / Duddhe) here. Remove the inner seed and thread portion of the pumpkin and also slice off the thick outer skin. Now chop the pumpkin into small pieces, put them in a colander and rinse under running water. Keep this aside to let all the water to be drained off properly.
** To be ground into a fine paste : Add in one cup of freshly grated coconut with about 150-200 gms of grated jaggery and the prepared pumpkin pieces and grind to a very smooth paste without adding in any water. While grinding the jaggery and pumpkin both leave out water which is more than enough for grinding to smooth consistency. Remove and add this to the rice rava along with a large pinch of salt and ¼ tsp cardamom powder. Mix well, if needed sprinkle some water or else do not.
** The mixture should not be thin or too thick. The texture of the mixture should be that of bhakri which we make patting on tava. You should be able to give it a bit of softball shape when rolling in hand. Gently add in the mixture into the prepared Jackfruit leaves baskets and fill it upto ¾ level only. (I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, and given the link above). You can also use Idly molds 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.
** The pedavana / Idly steamer should be kept on heat with required amount of water and bring to a boil. Keep the prepared khottos, that much how much is able to be kept in the pedavan / Idly steamer and steam for 5 minutes on high flame and then about 25-30 minutes on medium to low flame. If there are more number of khottos to be steamed add in some water into the pedavana / steamer again and place the khottos in them and follow the same procedure as again till the required number of khottos are done. Remove and let cool a bit before you gently unmold them from whichever method you have used to make the khottos.
** "Sweet Pumpkin Khotto (Idly prepared in Jackfruit leaves baskets)” is done and ready to be served. Just pull apart the jackfruit leaves which will come off easily to serve them. Always serve them hot topped with honey or melted homemade ghee, they taste best and delicious in this simple manner. There is absolutely no need to serve them with anything else as they are sweet. I served these for breakfast with a choice of melted ghee and honey, though in my home everybody loves it only with ghee. The aroma in the home too is lovely and when hot khotto is drizzled with melted ghee it is simply a heavenly dish on its own.
** Do try these out and enjoy with your family and friends. You can carry them in your lunch box too. Serve them to children and they will enjoy them without a murmur, it is one of the best way to make them eat pumpkin which they are otherwise reluctant to. Do give me a feed back if possible or query if any too. I will be adding in many more of such dishes that can be relished with your friends in your own home, so do keep a keen eye on the blog and yes God Bless, you can also offer this as Naivedyam if desired.
** Special Important Note : Prepare the jackfruit leaves baskets / khotto before preparing the mixture. The pumpkin has lots of water content which if kept for long time will leaves from side and the desired taste will not be obtained. Also before mixing in the ground paste and the soaked rice rava keep the Idly steamer on heat to bring to a full steam, so that once you put the mixture into the jackfruit leaves baskets, you can immediately keep them in the pedavana / steaming vessel.
** Sharing below the "Method of preparing khotto / Jackfruit leaves baskets". If you have access to the leaves, you can try them out. Once you learn the technique its easy. The best part of it that I love the most is it gives me freedom from washing those small vaties that are a pain and this is bliss, just pull apart the leaves and chuck them off and you are done. They are Eco friendly and safe too, so no worries on those issues. Now tell me don’t you think our ancestors were smarter than us to have picked up on this superb Idea … hat’s off to their creative mind.
** For the Preparation of Khotto in different Methods, Please follow the link given below ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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