Khotto is nothing but idly batter steamed in mini baskets or cups made out of jackfruit leaves. This is a very popular and regular weekend breakfast in almost all Mangalorean homes. Usually, it is prepared with rice and urad dal batter. But this is prepared with rava/semolina instead of rice and prepared mostly during upvas days. The same batter can be used to make idlis.
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 molds for 20 mins
Serve hot with chutney or sambar.
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