Khotto or Kotte kadubu is nothing but idli batter steamed in a mini basket or cups made out of jackfruit leaves. This is a very popular and regular weekend breakfast in almost all Mangalorean Konkani homes. Usually, it is prepared with rice and urad dal, but this is prepared with Rava and dal. This is prepared particularly during upvas days. You can also steam idli with the same batter.
Ingredients
1 cup urad dal
1 cup semolina/ fine rava
Salt to taste
Procedure
Soak dal in water for 5- 6 hrs, wash and grind in grinder adding little water for 30 - 40 mins
Put rava n a muslin cloth and tie the ends
Steam it in the steamer for 15 mins and then let it cool Add it to the ground dal, mix well and keep overnight for fermentation
Next day add salt to taste and steam in the leaf baskets or idli moulds for 20 mins
Serve hot with chutney or sambar
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