Idli batter when poured into baskets woven out of Jackfruit leaves is called Khotto, into screwpine leaves Mudho, in cups it is Donne idli and in shallow plates called Tatte Idli. The Konkani community also uses a flat vessel to pour the batter in. It is mainly for convenience when steaming a big batch. This is called Ramdan. The only difference is that this Ramdan is seasoned in coconut oil with mustard and curry leaves before the batter is poured into the vessel. The rest of the procedure, including the ingredients are the same as for the Urad dal and rava idli. Posting the link to the same.
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