“Whole Jowar- Urad- Rice (Sorghum- Black Gram Dal- Rice) Idly and Khotto (Idly in Jackfruit Leaves Baskets)” served with Kirlailele Matki (Bagado)- Veggie Kolumbo (Sprouted Moth Beans- Veggie Sambar) … the pleasure of eating soft- spongy Idlies/ khotto is something one needs to relish to know and with millets added on, its that much more healthier … do try these Idlies/ khottos and enjoy with your family and friends … Yummilicious …
** Khotto as all of you are aware by now if you are following my blog is the same Idly batter prepared in Jackfruit leaves baskets/ prepared molds which I have written and posted umpteen times, 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. However, having said that, it’s addition of millet that is the difference again in this particular khotto. Though millet are known for their health benefits from a very long time, It’s only recently, that it’s been in news and is getting widely promoted for its vast health benefits and this year is marked as the International year of Millet too, so try them now for healthy lifestyle.
** For some time now, I have begun introducing millet into my food in mix n match proportions for khichidi, Idly and dosa etc. Combining different ingredients and creating something new always fascinates me, I have written about it many times here before too. Some turn out very good, while some are total flop, but that does not stop me from trying out and neither should it stop you. You never graduated directly, did you? you went about it from Kinder to School to College and then the above levels. Similarly, in cooking too, you need to have desire, patience and never give up attitude, keep trying them with slightly variation until you strike the right consistency and taste for best results.
** Here is my recipe for “Whole Jowar- Urad- Rice (Sorghum- Black Gram Dal- Rice) Idly and Khotto (Idly in Jackfruit Leaves Baskets)” … My Style …
** Ingredients :
Urad Dal/ Black Gram Dal : 1 cup
Rice Rava/ Idly Rava/ Tandla Rulavu : 2.5 cups
Whole Jowar/ Sorghum : ¾ cup
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5
Ginger/ Adrak/ Alle’ : 1 inch piece
Salt/ Namak/ Meeta : to taste
** Wash and soak jowar and rice plenty of water for about 6-8 hours separately. (Jowar needs to be soaked for minimum 6 hours, so please do not cut down on the soaking period).
** Just before you begin to grind, soak Idly rava in water for 30 mins. Then drain off excess water on top by slowly tilting the vessel. Keep this ready aside. Drain water from both urad dal and jowar, wash them in fresh water, drain and keep them ready aside in a colander for excess water to drain off.
** Add urad dal in a wet grinder with 1 cup of water and grind to a smooth fluffy batter, mixing frequently in between. Add more water if necessary only or the batter will thin out. Remove ground batter into a deep vessel and keep it aside.
** Add the jowar into a mixer grinder or wet grinder and grind to a smooth paste with minimum water as is required. Lastly add chillies and ginger cut into small pieces and grind till they are coarsely ground.
** Remove and add the ground batter to the urad batter in vessel and keep it aside. Add in the drained and kept Idly rava also to the urad and jowar batter in vessel along with salt to taste and mix well with hand in clockwise direction till well combined.
** Add in some water only if you find the batter too thick. Remember the batter should be a little thicker than normal Idly batter used in molds for khotto or else it will leak out. Cover and keep it aside to let ferment overnight or for 8-12 hours in warm place.
** Next morning or after 8-12 hrs mix the batter gently, do not beat it. The batter should have fermented well by rising almost double in quantity. If not keep it near the stove/ warm place for another hour for further fermentation in hot weather.
** To Prepare the Steamed Idly/ Idlies: You may choose any type of mold you prefer like Vati/ or the dented semi circular one or even pour a batter in a large round tin/ plate which is referred to as ramdan in Konkani and tatte Idly in and around Mangalore. I have used small steel vaties/ molds here, you may use any of your choice.
** Add batter only to ¾ level in chosen mold and steam for about 5 minutes on high heat, then lower the heat and steam for about another 15 minutes. Remember to apply oil on inner side of molds before adding in batter to ensure that the Idly comes out cleanly in one go without crumbling once the Idly is steamed and cooled a bit.
** Bring water to heat in Idly steamer, place the prepared vati in layers depending upon how the case of your pedavana/ steamer is, mine is of three tire with 4 on each. Cover the lid tightly, steam on high heat for 5 minutes or till you see steam escaping through the lid, then lower the heat to medium and steam for 15-20 minutes.
** Note : Steaming time depends upon number of Idly molds used and size of steamer etc. However, maximum steaming time is 30 minutes and does not really need more. Also, excess steaming turns the Idlies hard textured as the water content within them gets over dried, so be careful, and steam accordingly. If still unsure you can check by inserting a knife or wooden stick just like how we check out the cooking of a cake, if it comes out clean its done.
** When steamed and done, remove molds immediately from steamer with the help of tongs, keep them aside and let cool a bit. Run a blunt knife through the edges on inner side of molds and gently flip it over in one go, they come out beautifully intact. Idly is ready and done, you can follow the same procedure with remaining batter if any or you can use the batter in preparation of Idlies only.
** To Prepare the Steamed Khotto/ Idlies Steamed in Jackfruit leaves woven baskets : Please check link shared at the bottom of this recipe for preparation of these molds, you can do so, if the leaves are available in your vicinity, it tastes awesome.
** For khotto preparation too gently pour the batter with the help of a rounded spatula into the prepared jackfruit leaves baskets/ molds taking care to see that you fill upto ¾ th level only. You should leave gap on top as the batter will rise when being steamed.
** Keep Idly steamer/ pedavana with required amount of water to heat on high level. When it reaches full steam, lower the batter filled jackfruit molds and gently place them one by one side by side until they are arranged well without titling in one layer only.
** Cover with 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 minimum and steam for another 20-25 minutes. Remove and let them cool a bit before they are ready to be served.
** For serving you can just pull out the leaves gently or remove the wooden pin attached to leaves there by loosening the molds and the khotto will come out in one go. You can pin it back carefully and pour batter again and re-use the same immediately only too.
** “Whole Jowar- Urad- Rice (Sorghum- Black Gram Dal- Rice) Idly and Khotto (Idly in Jackfruit Leaves Baskets)” are done and ready to be served. Though Khotto/ Idlies are a breakfast item in GSB Konkani Saraswat home, I serve them sometimes for lunch with sambar or any curry as we love the combo and it is a complete meal in itself.
** I served it with Kirlailele Matki (Bagado)- Veggie Kolumbo (Sprouted Moth Beans- Veggie Sambar) and urad dal Vadas for lunch and it was a very filling and fantastic combo. Do try this out and enjoy with your family and friends. If not sambar you can serve it with coconut chutney for breakfast too and it was equally tasty.
** Khotto/Idly is usually served with sambar/ dal/ chutney/ spicy curry as an accompaniment. It is also served with Hinga (Asafoitida) water though its 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.
"Different Molds/ Methods of Steaming Idlies"
** I have used jackfruit leaf molds the preparation link of which I have shared at the bottom of this recipe. 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 even 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 molds ensures that the batter does not stick to it and comes off without crumbling once the Idly is steamed and cooled a bit.
** Again, 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, also known as tatte Idly in southern parts of India. 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 less tedious, easier and less time consuming both while preparing that is pouring in individual molds or while cleaning the vessels.
** Important Note: The proportions mentioned above is when using the wet grinder method for grinding urad dal. 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. Use proportion mentioned below, rest method same as above.
Urad Dal/ Black Gram Dal : 1 cup
Rice Rava/ Idly Rava/ Tandla Rulavu : 1.5 cups
Whole Jowar/ Sorghum : ½ 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 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.
** I am sharing a common link to various types of “Idly/ Khotto” posted in the Blog, you can check out the same and try those that you would love to relish …
** You can check out the recipe of “Kirlailele Matki (Bagado)- Veggie Kolumbo (Sprouted Moth Beans- Veggie Sambar)” using the link shared below ….
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