Khotto
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Soak Grains & Lentils
- b.Rinse idli rice thoroughly 3-4 times. Soak in 2 cups of water for at least 5-6 hours.
- c.In a separate bowl, rinse urad dal and methi seeds. Soak them together in 1 cup of water for 5-6 hours.
- d.About 30 minutes before grinding, rinse and soak the thick poha in just enough water to cover it.
- 2
Step 2
- a.Grind the Batter
- b.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.
- c.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.
- d.Pour the rice batter into the bowl with the urad dal batter.
- 3
Step 3
- a.Mix & Ferment
- b.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.
- c.The final batter should be thick but have a pouring consistency.
- d.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
Step 4
- a.Prepare Jackfruit Leaf Baskets (Khotte)
- b.While the batter ferments or just before steaming, prepare the baskets. Select four similar-sized jackfruit leaves for each basket.
- c.Wash and wipe the leaves dry.
- d.Overlap two leaves to form a plus sign (+). Place the other two leaves diagonally over the first set to form a star shape.
- e.Carefully fold up the pointed ends of the leaves to form a cup.
- f.Secure the overlapping edges by piercing them with a toothpick or a traditional coconut leaf stick (hir). Repeat to make about 12 baskets.
- 5
Step 5
- a.Steam the Khotto
- b.Once fermented, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
- c.Pour the batter into each jackfruit leaf basket, filling it up to 3/4 of its capacity.
- d.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.
- e.Cover the steamer and steam on medium-high heat for 15-20 minutes.
- 6
Step 6
- a.Serve
- b.After 15-20 minutes, insert a toothpick into the center of a khotto. If it comes out clean, they are cooked.
- c.Turn off the heat and let the khotto rest in the steamer for 5 minutes before opening the lid.
- d.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The quality of khotto depends on good fermentation. Keep the batter in a warm place like inside a cold oven with the light on.
- 2Use fresh, green, and pliable jackfruit leaves. Older, brittle leaves will crack while folding.
- 3If you cannot find jackfruit leaves, you can use turmeric leaves or banana leaves to line small bowls (katoris) for a different aroma.
- 4Do not over-steam the khotto, as they can become hard.
- 5Mixing the batter with your hands is a traditional technique believed to introduce beneficial microbes that aid fermentation.
Adapt it for your goals.
Vegetable Khotto
Add finely chopped vegetables like carrots, beans, and onions to the fermented batter before steaming for a more nutritious version.
Leaf VariationLeaf Variation
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.
Spiced KhottoSpiced Khotto
For a savoury twist, add a tempering of mustard seeds, urad dal, curry leaves, and chopped green chillies to the batter before steaming.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process creates probiotics, which are beneficial bacteria that improve digestion, enhance nutrient absorption, and support a healthy gut microbiome.
Excellent Source of Energy
Made from rice, Khotto is rich in complex carbohydrates that provide sustained energy, making it an ideal breakfast to start your day.
Low in Fat
As Khotto is steamed and not fried, it is naturally low in fat and cholesterol, making it a heart-healthy meal option.
Good Plant-Based Protein
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.
Frequently asked questions
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.