Khotte - The Delectable Dish from the Kitchens of Bankikodla
Khotte – the delectable amchi breakfast
Khotte (the plural of 'khotto' are a type of idlis, but far tastier and softer than idlis.
I learnt this delicacy from my sister-in-law Vidyavahini (Vidya Prasanna Nadkarni) when I was in Bankikodla recently.
The ones which Vidyavahini made were softer than butter!
The jack-fruit cups are not easy to make for a novice – it is an art and I hope through amchirecipes.com, this art lives on.
1. Two cups of white udad dal
2. Four cups of rice – preferably unpolished or even par-bolied rice (ukdo tandul).
3. Coconut water
4. 24 to 32 fresh jackfruit leaves of even size – NOT DRIED
5. Toothpicks to sew the ‘khotto cups’
6. Fresh cow ghee
Soak the white udad dal and rice and grind it to a thick paste the next morning, Adding coconut water instead of plain water will enhance its taste and softness. The rice should look like rawa - do not grind it to a fine paste. The batter should have the grainy rough feel and texture. The batter should be consistent and slightly thicker than what we make for idlis
Keep this batter overnight for fermentation.
Next morning at breakfast time, prepare small cups of jack-fruit. The leaves make the khotto very special. Wash the jack-fruit leaves and pat dry using a cloth. Each cup requires four leaves. Once the leaves are ready, then start weaving them.
Care should be taken while making the cups. There shouldn't be any holes at the bottom of the cup. Any small hole can lead to the leak of the batter and make a mess in the steamer.
Once the cup is ready pour the 'khotto' batter till the jack-fruit cup is half full.
Then steam them in for about 15- 20 minutes. You can test if it is ready – the tooth pick inserted in it should come out clean.
Once done, allow it to cool for 5-10 minutes. Then peel off the jack-fruit leaves.
Pour a big ladle of fresh cow ghee and serve these ‘khotte’ with ‘allya gojju’ (a type of semi-liquid ginger-fresh coconut chutney)
Invite all your Gujju friends and let them know the taste of genuine Kanara cuisine.