“Udidu ani Rulava Khotto (Urad Dal and Rava Idly in Jackfruit Leaves baskets)” served with Kawala- Ambadi Leaves Coconut Chutney (Agathi Keerai- Gongura Leaves Coconut Chutney) … awesome combo of Idly chutney … Yummilicious ....
** Khotto is a delicious breakfast dish from Konkani Saraswat Cuisine famous in almost all homes and relished almost all round southern parts of the Country. This is a traditional dish prepared in Jackfruit leaves pinned up baskets. The Idly batter or any other mixtures prepared are poured into the prepared molds and steamed to get perfects oblong shaped spongy Idly. This is actually Eco friendly unlike today's use and throw molds and we should try to include them in our daily pattern of life if they are available in our vicinity. I myself got this opportunity only in the last few years and I am making the best use of the availability till my luck lasts. This particular Idly mixture is prepared using Urad Dal and Rava which I have posted before which I prepared in steel vaties. This time luckily I got the leaves so prepared them in them, the recipe however remains the same. This particular recipe of preparing khotto/Idly is relished in my community when fasting is observed as those days we do not eat dishes with addition of garlic, onion, rice, non-veg. I am sharing the link to the chutney, the Idly form prepared before and to the method of preparing the khotto with jackfruit leaves at the bottom of this recipe. Please do go through those links if desired.
** Here is the recipe to “Udidu ani Rulava Khotto (Urad Dal and Rava Idly in Jackfruit Leaves baskets)” … My Style ….
** Wash and soak 1 cup of Urad Dal for 4-5 hrs. Once again, wash the urad dal and drain off the excess water. Grind to a fine paste (I use wet grinder) with about 1 cup of water. Add more if necessary only. Remove and put it in a large vessel.
** Take 3 cups of Bombay Rava, put it in a muslin (Cotton) cloth and fold over and tie tightly into a bundle. Keep this in Pedavan (Idly steamer) and steam for 15 minutes. Remove and open the bundle gently. Leave it aside to cool completely.
** Alternatively you can put the rava in a microwave safe bowl, cover with a paper plate and microwave on high for 4 minutes. Remove and let cool completely. I usually use the microwave method.
** Mix the cooled rava well to remove the lumps within, it should be lump free. Now add it to the ground urad dal in the vessel and mix well. Add in salt to taste, cover with a tight lid and leave it aside for 8-10 hours or overnight to ferment.
** Note : The fermentation process defers from place to place. Where the weather is hot it may take lesser time and vice versa. So keep a note of the same and prepare the batter accordingly.
** Once the batter has fermented mix it well once again. Now gently pour the batter with the help of a rounded spatula into the prepared jackfruit molds to ¾ th level only. You should leave a gap on top as the batter will rise when it is steamed. Also, before adding the batter do check out within the prepared baskets for holes if any.
** Meanwhile, keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in prepared and filled with batter khottos one by one into the steamer depending upon the capacity of the steamer. Cover with the lid and increase the heat and steam for 5-10 minutes or till you see steam passing through the lid, then lower the heat to medium and steam for 20-25 minutes.
** Remove from fire and keep the khottos in a flat plate and cool a bit. You just need to remove the wooden pins that hold the basket intact and a beautiful soft steamed khotto is obtained from within, that is really a pleasure to relish with either sambar or chutney.
** “Udidu ani Rulava Khotto (Urad Dal and Rava Idly in Jackfruit Leaves baskets)” is done and ready to be served. You can serve it with any dish of your choice like sambar, chutney, curries both Veg or Non.Veg etc. I had prepared on festive occasion so served it with chutney to which I have added the link below here. Do try out this delicious Khotto and enjoy with your family and friends.
** Note: The proportions mentioned above of Urad Dal and Rava are when using the “Wet Grinder Method”. If using “Mixer Grinder” 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 dal when ground were as the mixer does not do the same. If using mixer for grinding purpose then the proportion of the dals and rava are : 1 heaped cup of urad dal with 2 cups of Rava. Rest method remains same.
** If you do not have access to jackfruit leaves to prepare the khotto, do not be disheartened, this is a very healthy dish and you must introduce it into your diets. You can prepare it in steel molds to, just check out the link given below for the same ….
** For the "Kawala- Ambadi Leaves Coconut Chutney (Agathi Keerai- Gongura Leaves Coconut Chutney)" Recipe, Please check the link given below ...
** Given below is the method of preparing Khotto molds using jackfruit leaves and coconut tree leaves sticks. If these are available to you, then do try out the same, you may initially find it difficult, but always remember it is practice that makes one perfect, with time you will be an expert in the field.
** There many more Varieties of "Idly" in my Blog posted before, I am sharing a common link below, you can check out the same and try out different options and enjoy with your family and friends …
** 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 am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert 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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