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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.
For 4 servings
Soak Grains & Lentils
Grind the Batter
Mix & Ferment
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 216 calories per serving with 9.23g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Prepare Jackfruit Leaf Baskets (Khotte)
Steam the Khotto
Serve
Add finely chopped vegetables like carrots, beans, and onions to the fermented batter before steaming for a more nutritious version.
If jackfruit leaves are unavailable, try steaming the batter in turmeric leaves (patholi style) or by lining small steel cups with banana leaves for a different flavour profile.
For a savoury twist, add a tempering of mustard seeds, urad dal, curry leaves, and chopped green chillies to the batter before steaming.
The fermentation process creates probiotics, which are beneficial bacteria that improve digestion, enhance nutrient absorption, and support a healthy gut microbiome.
Made from rice, Khotto is rich in complex carbohydrates that provide sustained energy, making it an ideal breakfast to start your day.
As Khotto is steamed and not fried, it is naturally low in fat and cholesterol, making it a heart-healthy meal option.
The combination of rice and urad dal provides a good source of plant-based protein, which is essential for muscle repair and overall body function.
No problem! While the leaves give Khotto its signature aroma, you can steam the same batter in regular idli plates or small steel bowls (katoris). Lining the bowls with a piece of banana leaf or turmeric leaf can also impart a lovely fragrance.
Batter fermentation depends on temperature. If your kitchen is cold, the batter may not rise. Try placing it in a warmer spot, like inside a turned-off oven with the light on, or in an Instant Pot on the 'Yogurt' setting. Also, ensure your urad dal is fresh, as old lentils can hinder fermentation.
Yes, Khotto is a very healthy dish. It is steamed, not fried, making it low in fat and calories. The fermentation process makes it rich in probiotics, which are great for gut health, and enhances the bioavailability of nutrients from the rice and lentils.
One serving of three Khotto (approximately 250g) contains around 300-350 calories. This makes it a substantial and energizing breakfast, primarily composed of complex carbohydrates and plant-based protein.
Yes, the fermented batter can be stored in the refrigerator for up to 2-3 days. Bring it to room temperature for about 30 minutes before steaming the khotto.
The batter should be thick, like traditional idli batter, but still pourable. It shouldn't be too runny, as that can result in flat khotto, nor too thick, which can make them dense.