“Urad Dal- Chana Dal- Bajra- Tandla Khotto ani Panna Doddaka (Black Gram Dal- Bengal Gram Dal- Pearl Millet- Rice Idly steamed in jackfruit leaves and Seasoned pan fried Idly) served with Vegetable Sambar, Coriander Chutney, homemade loni (butter) and Chilled Spicy Moringa Matta (Spicy Buttermilk with Drumstick Leaves)” ... tried a variation of Idlies with addition of pear millet and here is my delicious tummy filling meal of the day that we enjoyed very much … Yummilicious …
** A picture speaks a lot and I am sure those familiar with these dishes have already guessed them. I have written in plenty about both Khotto which is Idly batter prepared in Jackfruit leaves baskets/ molds and panna doddaka which is the same batter prepared in small deep pan/ kadai with seasoning. The batter used is here is the same for both and can also be prepared as ramdan which is nothing but tatte Idly ie Idly in medium sized plate with depth thickness or cake tins can also be used. You can also prepare normal Idly with the same batter. In my home we love the seasoned crisp textured doddaka very much and I love keeping aside some batter and prepare a few of them whenever I prepare Idly or khotto.
** This time I tried khotto and panna doddaka with different mixture of Idly batter to which I had added in Bajra flour and it turned out great. Bajra ie Pearl millet is largely used during winter and millets being one of the nutrition food I include them often into my dosa, idly, roti etc. Do try out various options in my blog and enjoy the dishes with your family and friends, they have all been tried and tested in my home and are healthy too. I will including many more varieties soon in the near future as and when I prepare, so do keep out a watch out for the same and till then try out those that appeal to you the most, we are just round the corner of reaching out for a new year, so stay safe, stay blessed and take good care of your family.
** Here is my very own recipe for “Urad Dal- Chana Dal- Bajra- Tandla Khotto ani Panna Doddaka (Black Gram Dal- Bengal Gram Dal- Pearl Millet- Rice Idly steamed in jackfruit leaves and Seasoned pan fried Idly)” … My Style, do try it out ….
** Ingredients :
Urad Dal/ Black Gram Dal : 1 cup
Chana dal/ Bengal Gram Dal : 1 cup
Idly rava/ Rice Rava : 2 cups
Bajra Atta/ Pearl Millet Flour : 1 cup
Salt/ Namak/ Meeta : to taste
** Wash and soak the urad dal and chana dal together in plenty of water for 4-5 hours. Drain off all excess water and wash it in fresh water once again and drain off the water.
** Wash and soak Idly rava in just enough water to immerse it, that’s all, after an hour if there is excess water on top then gently tilt the vessel and drain off the water.
** Add just enough water to the bajra flour and mix well to form a thick paste. Keep this covered aside for an hour or so just before you begin to grind the batter.
** Add the drained urad dal- chana dal into a wet grinder or mixer grinder and grind it to a very fine fluffy thick paste (I use wet grinder). Use water sparingly as is required to get a thick fluffy batter.
** Remove the batter into a vessel large enough to hold the batter and there is still excess space as this batter is fermented and if the vessel is small, it may spill over. Add in the prepared and kept Idly rava, bajra flour, salt to taste and mix well.
** Check the thickness of the batter and add water only if necessary. The batter should be thick as that of our normal Idly batter, so be careful. Cover and keep it aside overnight or for about 8 hours to let the batter ferment well.
** Next morning or after 8-12 hrs it will have fermented well and raised in quantity, mix well, check the consistency, it should be of dropping consistency, If not you can add some water and mix well and it is ready to be prepared into Idly, ramdan, kotto, panna doddaka.
** If using jackfruit leaf molds pour to ¾ level and steam in pedavana/ Idly steamer for about 30 minutes depending upon the number or khotto and the size of the same. You can also use small vati/ idli donne, or tatHa/ tatte/ cake tins to prepare ramdan out the batter too.
** Note : 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.
** If preparing seasoned doddaka, just use a small pan, add oil, season with mustard seeds (rai/ sasam) and curry leaves (kadipatta/ karbevu), then pour about a cup of batter, cover and cook on low heat, flip over and cook till done.
** For detailed method of preparing “Khotto” ie Idly in prepared jackfruit leaves baskets and the panna doddaka which is seasoned Idly in small pans, I am sharing a few links below wherein there is detailed description of the method. Just follow the same with this batter and you will get wonderful and perfect tasty khotto and panna doddaks.
** 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 …...
** You can check out the kadai/ pan I use to prepare the “panna doddaka/ seasoned Idly” at the given link below …
** “Urad Dal- Chana Dal- Bajra- Tandla Khotto ani Panna Doddaka (Black Gram Dal- Bengal Gram Dal- Pearl Millet- Rice Idly steamed in jackfruit leaves and Seasoned pan fried Idly)” is done and ready to be served. Though Khotto/ Idlies/ doddaka are a breakfast item in Konkani Saraswats house I serve this sometimes for lunch along with any curry or sambar as it is quite filling. Today I served it for lunch with Vegetable Sambar, Coriander Chutney, homemade loni (butter) and Chilled Spicy Moringa Matta (Spicy Buttermilk with Drumstick Leaves) and it was wonderful, sharing links to other dishes below too.
** Note: The proportions mentioned above is when using the wet grinder method. If using mixer then you have to adjust the proportions as grinding urad dal in wet grinder and mixer are not the same. Wet grinder yields in softer and bulkier quantity of urad were as mixer does not do the same. Therefore, you can decrease the amount of Idly Rava by ¼- ½, say, Urad Dal :1 cup, Chana da : 1 cup, Idly rava : 1.5 cups and Bajra Atta : 1 cup
** 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 “Vegetable Sambar” Recipe, I am sharing a common link to all chutney recipes, which includes the above too, Please follow the link given below ….
** For “Coriander Chutney” Recipe, I am sharing a common link to all chutney recipes, which includes the above too, Please follow the link given below ….
** For “Chilled Spicy Moringa Matta (Spicy Buttermilk with Drumstick Leaves)” Recipe, Please follow the link given below ...
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