Khotto translated means basket in Konkani. A basket of Jackfruit leaves is woven and a batter of either Idli made with Rice and Urad Dal or Semolina and Urad Dal is poured into it and they are steamed. Served with chutney, Sambhar or pickle. Recipe Link to the Sambhar and Chutney given below.
- 250 gms Urad Dal/Black gram Dal
- 400 gms Semolina
Wash and soak the Urad dal for five hours. Wash again and grind it to a smooth batter in the wet grinder, adding a little water at a for half an hour. The batter should be of dropping consistency. Remove in a vessel and keep aside. Add salt and mix thoroughly. Allow the batter to ferment for ten hours. Tip the Semolina in a thin cloth. Tie it up and steam it for about fifteen minutes. Remove and allow to cool overnight. The next morning drop the semolina in a bowl. Crumble it well. Add two glasses of water in it and mix thoroughly. Drop it into the fermented batter. Add water if necessary so that the batter is somewhere between dropping and pouring consistency. Mix thoroughly. Pour the batter into the basket woven of Jackfruit leaves. Steam them in steamer for about twelve minutes. A knife inserted in the khotto should come out clean. Serve with Chutney and Sambhar.
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