Khotto is a traditional Konkani delicacy featuring soft, pillowy rice cakes steamed in fragrant jackfruit leaf baskets. This unique preparation from the Udupi-Mangalore region imparts an earthy aroma to the idlis. The process involves soaking, grinding, and fermenting a rice and lentil batter, which takes over 8 hours of passive time. Best enjoyed warm with coconut chutney or sambar for a wholesome breakfast.
Prep30 min
Cook20 min
Soak360 min
Ferment600 min
Servings4
Serving size: 3 khotto
216cal
9gprotein
43gcarbs
Ingredients
2 cup Idli Rice (Also known as parboiled rice.)
0.5 cup Urad Dal (Skinned black gram lentils.)
0.25 cup Thick Poha (Thick flattened rice flakes.)
1 tsp Methi Seeds (Fenugreek seeds.)
1.5 tsp Salt (Adjust to taste.)
3 cup Water (Approximately, for soaking and grinding.)
50 leaves Jackfruit Leaves (Fresh, pliable, and similar in size for about 12 baskets.)
Instructions
1
Soak Grains & Lentils
Rinse idli rice thoroughly 3-4 times. Soak in 2 cups of water for at least 5-6 hours.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Gut-friendly khotto with tangy, fiber-rich sambar – a perfect, wholesome start to your day.
This konkani dish is perfect for breakfast. With 523.06 calories and 21.78g of protein per serving, it's a low-fat, low-cholesterol option for your meal plan.
1gfat
In a separate bowl, rinse urad dal and methi seeds. Soak them together in 1 cup of water for 5-6 hours.
About 30 minutes before grinding, rinse and soak the thick poha in just enough water to cover it.
2
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.
3
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.
4
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.
5
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.
6
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.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
