“Urad Dal- Tandul- Sprouted Matki Khotto (Black Gram Dal- Rice- Moth Beans Idly)” served with Coconut Chutney, Ambuli Nonche (Raw Mango Pickle), Ginger Tea (Adraki Chai) … a delicious~ healthy Khotto (Idly) full of proteins, steamed in Jackfruit leaves baskets … Yummilicious …
** I often prepare khotto ie Idlies in prepared jackfruit leaves baskets which is very famous method of steaming in southern parts of India. I have written in detail about them elsewhere in similar posts many times so will not repeat myself again. I had prepared ramdan and Idlies etc. with matki/ moth beans previously too wherein I had added rava/ Mumbai rulavu, this time I have used Idly rava ie rice rava and sprouted matki.
** Whole green moong/ green gram or matki/ moth bean sprouts are always stored in my fridge and used in different dishes as we love them, if nothing as salad for decades now. Both of them sprout very well, while with the rest of the pulses I find a little bit of difficulty. I am sharing a common link to dishes prepared with moth bean sprouts if you would like to know more recipes, you may follow the same and try them out too.
** I have included a lot of common links at the bottom of this recipe for khotto ie Idly steamed in jackfruit leaves which will help you to understand the method better. Do excuse inconvenience if any, but there is no point in repeating them every time. Again, if you do not want to use jackfruit leaves or have no access do not worry, you can use a cake bowl or small vati for the same too, as shown in pictures in given links.
** Here is the recipe for “Urad Dal- Tandul- Sprouted Matki Khotto (Black Gram Dal- Rice- Moth Beans Idly)” … my style ….
** Ingredients :
Urad Dal/ Black Gram dal : 1 cup
Sprouted Moth Beans (Matki/ Small Bagdo) 1 cup
Idly Rava/ Rice Rava : 3 cups.
Ginger/ Alle’/ Adrak : 1 inch piece grated.
Green Chillies/ Tarni mirsanga/ Hari Mirchi : 5-6 crushed or cut into small pieces.
Salt/ Namak/ Meeta : to taste.
** I have used sprouted matki/ moth beans here, you can use soaked ones too, if you do not want to use sprouted ones. Spouting increases the protein content in beans and is much more healthier hence I follow that procedure, the choice is yours.
** Note : I am sharing a common link to sprouting of beans method at the bottom of this recipe for guidance. You may browse through the same if need be and try them out.
** Wash and soak urad dal in plenty of water for 3-4 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 mixer grinder too. Just be careful with addition of water and add only if necessary.
** The batter should become fluffy and increase in quantity. Lastly add in the ginger and green chillies cut into pieces and just grind a few rounds so that they are crushed and not ground fine. Remove and pour in a large vessel and keep it aside ready.
** Wash and soak the Idly rava with just little bit water for about an hour before grinding of urad dal. Once the urad dal is ground add in idly rava draining excess water if any before doing so. Mix both of them well and keep it aside.
** In a mixer grinder add in the sprouted matki and using pulse mode grind to a coarse texture without adding water. Mix once or twice in between while doing so to get all the sprouts crushed well. Remove and add this to the urad Idly rava batter and mix well.
** Note : I have used mixer grinder for grinding moth beans as I find pulse mode very useful unlike wet grinder which is very good for grinding urad dal, you may follow any method. If using soaked moth beans and not sprouts too the method remains same.
** Mix all the ground ingredients in the vessel taking care to see that there are no lumps. The batter should be of thick dropping consistency. 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.
** Note : The fermentation process defers from place to place. Where the weather is hot, it may take lesser time and vice versa. Also addition of moth beans tends to fasten the fermentation procedure in Idly batter, so be careful and check out as is necessary.
** Once the batter has fermented with given time mix it well once again in clockwise direction. The Idly rava settles at the bottom, so it is necessary to give a good mix to the batter before you begin to add it into any molds you want to prepare the khotto/ Idly in.
** Keep the pedavana/ Idly steamer with water on heat. Now gently pour the batter with the help of a rounded spatula into each of the prepared jackfruit baskets to ¾ th level only. You should leave a gap on top, as the batter will rise when it is steamed.
** Note : You should check out and see that there are not gaps or holes in the prepared jackfruit baskets or else the batter will leak out, so prepare them in the correct method using the guidance given in the links at the bottom of this recipe, if need be.
** Once the Idly steamer reaches full steam, lower the heat and gently place in prepared khottos one by one into the steamer depending upon its capacity. Cover the lid and steam on high for 5-10 mins, then lower the heat to medium and steam for 20-25 minutes.
** Remove from fire and keep the khottos in a plate and let 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.
** “Urad Dal- Tandul- Sprouted Matki Khotto (Black Gram Dal- Rice- Moth Beans Idly)” is done and ready to be served. Serve them fresh and hot for breakfast along with any dish of your choice like sambar, chutney, pickle, dal, both Veg or Non.Veg curries etc.
** I served the khotto with Coconut Chutney, Ambuli Nonche (Raw Mango Pickle), Ginger Tea (Adraki Chai) and it was a delicious tummy breakfast. This keeps me going for over 6 hours as it is necessary when I have to go on official work out town, do try it out.
** Note: The proportions mentioned in the recipe of Urad Dal, Idly Rava and Moth beans 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 whereas in mixer grinder the result is not the same. So, in case you are using mixer for grinding purpose then the proportion are for 1 heaped cup of urad dal, 2 cups of Rava and ½ cup of moth bean sprouts. Rest of the method of preparation remains same.
** Note : In case you do not want to use Idly Rava/ Rice Rava which is easily available in stores then you can soak normal surti kolam or white boiled rice and grind them coarsely and add them on to the preparation of Idly too. In case of normal rice soak it for 3-4 hours and in case of boiled rice you will have to soak it for 6-8 hours as is the need.
** The trend nowadays going on is consuming of lesser rice or rice ingredients and using more of millets. Though I disagree, with this concept, as I firmly believe everything should be consumed but in limits, but then it’s a matter a choice, so, if you want to leave out Idly Rava/ Rice Rava for any reason, you may do so and add in wheat rava/ rulav too along with moth beans, the recipe link is given below, if need be …
** If you do not have access to jackfruit leaves to prepare the khotto, do not be disheartened, this is a very healthy snack, 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 ….
** 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, so just go for it.
** There many more Varieties of "Idly and Khotto" in my Blog posted before, I am sharing common links below, you can check out the same and try out different options and enjoy with your family and friends …...
** For the “Method of Sprouting Beans”, Please follow the link given below …
** For more varieties of “Sprout” recipes, Please follow the link given below …
** For more varieties of “Matki/ Moth Bean” recipes, Please follow the link given below …
** Sharing below a common link to all the “Chutney's” prepared and posted in the Blog before which includes the one shared above too. You can serve Goli Bajo with any chutney or your choice as it goes well with all and yes there is absolutely no need to prepared sambar etc. Do browse through them and give them a try and trust me they are all delicious ….
** For “Ambuli Nonche (Raw Mango Pickle)” Recipe, Please follow the link given below ….
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, But if not, you can always go through th link given below …
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