Khotto / Hittu / Khotte / Idli Steamed in Jackfruit Leaves.

 

Khotto /Hittu /Khotte is a GSB Konkani breakfast dish prepared during kinkani festivals like ugadi / samsar padvo /parab /gudi padwa .Hittu is made with ground idli batter using urad dal, idli rice and fenugreek seeds mixed with thinly chopped green chilli, grated ginger and cumin seeds steamed in freshly woven green jackfruit leaves basket moulds. Green jackfruit leaves basket mould is called khotto in konkani. Khotte Hittu is served with coconut chutney or pickle or sambar.

The following ingredients are needed to prepare Khotte Hittu.

Ingredients:

Urad dal.              -1 cup
Idli Rice.              -4 cup
Fenugreek/ Methi.-1/4 tsp
Green chillies.      -1
Ginger grated       -1tsp
Cumin seeds.       -1tsp
Fresh green Jackfruit Leaves.- for making jackfruit leaves basket.

Instructions:

1). Wash and soak urad dal and fenugreek seeds (methi seeds) together in water in a bowl for 4 to 5 hours. Wash and soak idli rice in water in a separate bowl for 5 to 6 hours.

2). Drain soaked water completely and grind the soaked urad dal and fenugreek seeds together in a mixer grinder or wet grinder to a smooth, thick and fluffy batter adding very little water.Transfer the ground urad dal fenugreek seeds batter mixture to a big vessel.

3). Drain and grind the soaked idli rice in the grinder to a smooth and little rava consistency batter adding very little water. Add the ground idli rice batter into the same big vessel and mix with the ground urad dal fenugreek batter mixture without lumps using your hand. The idli batter in the big vessel should be a medium thick batter of idli batter consistency. Cover the big vessel and keep aside to ferment the batter for 8 hours or overnight.

4). For making one jackfruit leaves basket / khotto we need 4 equal size green and fresh jackfruit leaves. Wash 4 equal size fresh green jackfruit leaves in water and wipe with a cloth. First took 2 equal size Jackfruit leaves facing the end of each other and join them with a tooth pick keeping the stem part outwards. Take same size another 2 green jackfruit leaves facing the end of each other and keep them across the first 2 joined leaves. Insert a tooth pick in the middle and join together the ends of all 4 leaves.Fold and join the sides of each leaf with another using toothpicks and make a basket shape. Keep aside the prepared green jackfruit leaves basket for filling the idli batter.

Method:-

1). Add 1tsp salt into the fermented batter and mix well using a ladle.Add cumin seeds, thinly chopped green chilly pieces and grated ginger into the fermented batter and mix well.

2). Pour the fermented idli batter into the green jackfruit leaves basket. Fill the baskets with fermented batter little more than 1/2 of it as the batter will puff up in the basket while steaming.

3). Boil sufficient water in a steamer and keep a plate inside the steamer. Place the batter filled jackfruit leaves basket / khotto on the steamer plate. Cover the steamer with lid and cook the hittu for about 15 minutes on medium flame.

4). Once done switch off the flame and open the steamer lid. Remove the steamed khotto hittu from the steamer and transfer to a plate to cool.

5). Khotto Hittu is ready. Remove and discard the tooth picks from each jackfruit leaves basket and peel the jackfruit leaves one by one and take out the steamed hittu from the jackfruit leaves basket .

Khotte Hittu / Idli steamed in jackfruit leaves basket is ready to serve hot or warm with coconut chutney.You can serve it with sambar or pickle.