Khotto with Tomato Chutney

Grind the Batter

• Drain the water from the urad dal and methi seeds. Using a wet grinder or a high-speed blender, grind them into a very smooth, light, and fluffy paste. Add about 1/2 to 3/4 cup of fresh, cold water gradually while grinding. Transfer the dal batter to a large bowl.
• Next, drain the water from the rice and poha. Grind them together to a slightly coarse, fine semolina-like texture. Add about 1/2 to 3/4 cup of water as needed.
• Pour the rice batter into the bowl with the urad dal batter.

Mix & Ferment

• Add salt to the combined batter. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This helps in aeration and kickstarts the fermentation process.
• The final batter should be thick but have a pouring consistency.
• Cover the bowl with a lid (not airtight) and place it in a warm, draft-free place to ferment for 8-12 hours, or overnight. The batter will rise, become bubbly, and have a pleasant sour aroma.

Prepare Jackfruit Leaf Baskets (Khotte)

• While the batter ferments or just before steaming, prepare the baskets. Select four similar-sized jackfruit leaves for each basket.
• Wash and wipe the leaves dry.
• Overlap two leaves to form a plus sign (+). Place the other two leaves diagonally over the first set to form a star shape.
• Carefully fold up the pointed ends of the leaves to form a cup.
• Secure the overlapping edges by piercing them with a toothpick or a traditional coconut leaf stick (hir). Repeat to make about 12 baskets.

Steam the Khotto

• Once fermented, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
• Pour the batter into each jackfruit leaf basket, filling it up to 3/4 of its capacity.
• Add 1-2 inches of water to a steamer or a large pot and bring it to a rolling boil. Place the filled baskets on the steamer plate or a stand.
• Cover the steamer and steam on medium-high heat for 15-20 minutes.

Serve

• After 15-20 minutes, insert a toothpick into the center of a khotto. If it comes out clean, they are cooked.
• Turn off the heat and let the khotto rest in the steamer for 5 minutes before opening the lid.
• Carefully remove the baskets and serve the khotto hot, either in the leaf baskets or by unwrapping them. They pair perfectly with coconut chutney, sambar, or a dollop of ghee.

Prepare the Tempering (Tadka)

• In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
• Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
• Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.

Combine and Serve

• Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
• Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.