"Urad Dal- Nachani- Tandula Khotto ani Donne Idly (Black Gram Dal- Finger Millet/ Ragi- Rice Steamed Idly in Jackfruit Leaves Molds and Tumbler)" served with Coriander- Coconut- Chutney) … there is nothing more delicious than hot steamed idlies with the aromatic flavor of jackfruit leaves … I have prepared few khottos and few steamed in long tumblers lined in with leaves … tastes best served either with sambar or chutney of your choice … Yummilicious …
** I have written all about these idlies and doddaka in my previous post blogged just before this one. Once again I would like to mention that the recipe of batter is the same for all ie. khotto, tumbler idly and panna doddaka (seasoned pan fried idly) shared before. I just made separate posts for easy access to each but have provided link to them at the bottom of recipes, just browse through the same for more info.
** As mentioned in previous post recipe remains is same and its just the preparation methods that differ like, preparing Idly (in small vati), Khotto (molds prepared using jackfruit tree leaves), ramdana (in round pan of say 8-10/12 inch dia), tatte Idly (in round pan of say about 5-6 inch dia), tumbler idly (long tumblers either lined with jackfruit leaves/ greased with oil) or panna doddaka (seasoned idly in small pan) to name a few.
** Whichever method you prefer, try this recipe of preparing Idly/ panna doddaka (seasoned idly) and enjoy with your family and friends. Its not only a healthy preparation but also will be loved by one and all. There plenty of other combinations of Idly, dosa, appo etc. breakfast items that you can try out keeping in mind your family preferences. Remember home cooked food is the best gift you can give to your family.
** Thanking each one of you for taking time and going through the recipes and giving me a feedback too … Jai SiyaRama ...
** Here is my recipe for "Urad Dal- Nachani-Tandula Khotto ani Donne Idly (Black Gram Dal- Finger Millet/ Ragi- Rice Steamed Idly in Jackfruit Leaves Molds and Tumbler)" … My Style, do try it out, very healthy and tasty ….
** Ingredients :
Urad Dal/ Black Gram Dal : 2 cups
Idly rava/ Rice Rava/ Tandla Ravo : 5 cups
Whole Nachani/ Ragi/ Finger Millet : 1 cup
Salt/ Namak/ Meeta : to taste
** Jackfruit tree leaves for preparing khotto/ molds for steaming.
** Wash and soak the urad dal and whole nachani separately 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 and it is now ready to be ground into a batter.
** Note : Be careful and check out/ pick the whole nachani/ ragi/ finger millet properly as there are bound to have small stones in them.
** Wash and soak Idly rice 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. You can prepare this just about an hour before grinding the batter.
** Add the drained urad dal- whole nachani into a grinder and grind it to a very fine fluffy thick paste (I always use tabletop wet grinder for grinding Idly batter). 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, salt to taste and mix well.
** Note : Remember to always use hands to mix the batter well and this enables in fermentation as the heat from hands pass on to the batter.
** Note : You can also add 4-5 coarsely ground green chillies (tarni mirsanga/ hari mirchi) along with 1/2 to 1 inch of ginger (adrak/ alle'). I usually do add, however here I have not added on any of the mentioned spices.
** 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 8-12 hours to let the batter ferment well.
** Note : The fermentation period depends upon the weather of the place. In cold weather it may need more time duration. You can check out the texture of the fermented batter in the picture included in collage.
** 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. Prepare into any that your family loves to enjoy.
** In my home whenever I prepare khotto (idly in jackfruit leaf molds) I always prepare a few panna doddaka (seasoned pan fried idly) which we love to relish with loni (butter) and chutney, try it, it tastes excellent, children simply love it. I have already shared it in my previous blogged post, do check it out if desired, it awesome.
** Again, If using jackfruit leaf molds or any other always remember to pour the batter upto ¾ level only 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 line a long tumbler with leaves and use the same too as shown in this recipe.
** Once again, I mention here that in case you do not want to prepare in any of the above method molds, or do not have access to jackfruit leaves, no issues you can use small vati/ idli donne, or tatHa/ tatte/ cake tins to prepare ramdana out the batter too as is convenient to you, the taste or texture does not differ much.
** Once batter has fermented mix well and gently pour the batter with help of rounded spatula into the prepared khotto mold which is prepared by weaving the jackfruit leaves and the glass/ tumblers that are lined with jackfruit leaves to ¾ th level only. Do not pour upto rim of molds as we need to leave gap for rising idly on steaming.
** Keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower tumblers/ khottos and gently place in one by one, cover the lid tightly and steam on high heat for 5-10 minutes or until you see steam passing through the sides of the lid, then lower the heat to low and steam for 20 minutes.
** Remove from fire and place them all on a platform to cool down for 5-10 minutes. Just pull away the jackfruit leaves from prepared khotto and they will come away in a nice shape. For the one’s prepared in glass/ tumblers just pull out gently with the help of the stem of Jackfruit leaves. The khotto will come out in one go.
** Note : If using any other molds like vati/ round cake pans etc. run a blunt knife through the edges on the inner side of the vati/ katori, tilt it sideways and gently flip over and tap it a bit to bring out the steamed Idly in one go carefully.
** "Urad Dal- Nachani- Tandula Khotto ani Donne Idly (Black Gram Dal- Finger Millet/ Ragi- Rice Steamed Idly in Jackfruit Leaves Molds and Tumbler)" is done and ready to be served. Idlies always tastes best served with sambar/ chutney though you may serve it with any side dish of your choice. I served these Khotto’s and Tumbler Idlies steaming hot with Coriander Coconut Chutney and it tasted simply scrumptious. Nachani is a millet high in calcium and is very good for growing up children and for elders too, so include them often into your daily diet and reap in the health benefits.
** Important Note : I always use table top wet grinder for grinding of the Urad Dal which not only gives fluffy batter unlike mixer grinder but also yields in larger portion of ground batter, the very reason why variations of mixing of ingredients are needed. Please note that, If you are using mixer grinder for grinding of urad dal, always use cold fridge water while grinding as it gives better results and also decrease the amount of addition of Idly rice rava, say for this recipe add 4 to 4.5 cups get perfect soft Idlies.
** For method of preparing "Urad Dal- Nachani- Tandula Panna Doddaka (Black Gram Dal- Finger Millet/ Ragi- Rice Seasoned Pan fried Idlies)" follow my previous post in blog to which I have shared a link below. Again, I repeat the batter used for both is the same and only methods differ. I just made separate posts for easy access to all those who follow my Blog, do excuse if inconvenient .....
** Idlies always taste best served with either chutney or sambar, however in my home we love it more with spicy “Chutney” and there are plenty of varieties shared in Blog. You may try out any that you prefer to have with Idlies, they all taste great … check out on common link shared below for more choices to enjoy with idlies…..
** Do check in on the following Article of Making of Khotto/ Jackfruit leaves baskets using paper cups / tumblers / glasses etc. Please follow the link given below ….
** There are plenty of recipes of different types of “Khotto” both sweet, spiced and normal ones to which I am sharing a link below, just browse through and try them out in you leisure … do give me a feedback if you try them and like them …..
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