Khotto translates to a ‘basket’ in Konkani. Tiny baskets of Jackfruit leaves are woven together and batter is poured into it and steamed. The aroma of Jackfruit leaves imparted to the Khotto is unique and delicious. Served either with a coconut chutney or Sambhar Khotto is a delicacy! I have posted an Urad Dal and Semolina under the section ‘Breakfast Eats’ of this website. Today posting one made of Urad Dal and rice rava. Recipe link to the Chutney is given below.
250 gms Urad Dal /Split black gram
400 gms Idli rava/Rice rava
Wash and soak the Urad Dal for four hours. Wash again a couple of times and grind it in a wet grinder for half an hour to a smooth and fluffy batter adding water a little at a time. Pour it into a vessel. Wash the Idli rava, squeeze well and add it to the ground Urad batter. Add salt, mix well and allow to ferment for 12-14 hours. Keep the idli steamer boiling. Give a quick whisk to the batter and pour it into the woven Jackfruit leaves basket. Place them in the steamer and steam for about 15 minutes. A knife inserted in the Khotto should come out clean. Remove and serve hot with Chutney or Sambhar.
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