Khotto Ani Mudo ;Festival Special; Navratri Hateful Solar Daytime 3.

Khotto & Mudo are 2 real traditional Mangalorean Konkani dishes that are prepared on auspicious/special events endure it religious festivals or weddings, appointment parties too fifty-fifty during decease anniversaries. Khotto is basically idlis ( rice-lentil cakes) that are made inwards moulds/cups made out of jackfruit leaves piece Mudo is idli made inwards a cylindrical mould made out of some leaves that grow inwards the wild. It is believed that these are basically leaves of a establish that bears these flowers called "Bingaru".

Mudo is commonly available during rainy flavor or the festival flavor inwards South Canara region. I cannot beak close elsewhere. If y'all are aware of other places that utilisation these, delight produce portion amongst us. Khotto, nonetheless is available all through the twelvemonth every bit jackfruit leaves are available all twelvemonth round. Most people get got jackfruit trees inwards their backyards or somewhere closed to them, then it is easily accessible to them. The occupation nonetheless is that non everyone knows how to seat the iv jackfruit leaves together to brand the Khotto cup/mould. I lately was inwards Republic of Republic of India on opor-garai too had a gamble to videotape my woman bring upward making Khotto out of the leaves. I am going to portion that video amongst y'all every bit shortly every bit I get got had a gamble to edit it.

The batter used inwards both Khotto too Mudo is the basic idli batter except that during festivals, the rice inwards the idli batter is replaced amongst sooji or varai / samo. You tin detect the recipe for the same here. Just supersede the rice amongst samo. The departure nonetheless is inwards flavor inwards each of these due to the leaves that are used. Each i imparts a distinctive flavor too odour to the idli which tin exclusively endure understood yesteryear soul who has eaten them. It is really a specialty. When I went dwelling solid this time, I refused to swallow mere idlis. I ate all the mudos too khottos that I could. Khottos too mudos accept longer to ready due to the book too density of each i of them depending on the size. Mudos accept fifty-fifty longer than khottos to cook.

Servings: 6

Ingredients:

For the mould ( Khotto):
Jackfruit leaves: 24 medium leaves
Thin wooden skewers: 50 inwards number

For the mould ( Mudo): larn readymade ones.

For the batter:
Urad dal: 1/2 cup
Cream of wheat( sooji): 1 cup
Water: 1 to 1 1/2 cups to grind urad dal
Salt to sense of savor ( about 3/4 tsp)

Method:

For the mould ( Khotto): See the pictorial below:

For the batter:

Soak Urad dal for at to the lowest degree 3-4 hours.

Wash sooji/cream of wheat thoroughly . Take it inwards a heat-proof bowl. Boil v cups H2O inwards the idli steamer/ pressure level cooker, amongst the steamer plate inwards it. Place the bowl amongst the cream of wheat inwards it . Close the steamer/ pressure level cooker too ready it for 10 mins on medium flame. Turn off the flame. Take the bowl out too allow it cool downward to room temperature.

Blend urad dal inwards a blender/ grinder , adding H2O fiddling at a fourth dimension until it rises to iii times the book y'all started with. Make certain y'all ambit the motor of the blender some residual inwards between. The consistency of the set down urad dal should endure fluffy too lite ,not runny.

Pour the blended urad dal inwards a big bowl/ container.

Now mix the steamed too cooled sooji ( cream of wheat) amongst the urad dal , comprehend too allow it sit down overnight to ferment. If living inwards mutual frigidness region, y'all tin run on it inwards the mutual frigidness oven/ microwave overnight.

Next morn add tabular array salt to the batter too mix well.

Ensure that the batter has fermented well. You tin know this when the batter has risen a fiddling inwards the container. The consistency of the batter should endure slightly thicker than the park idli batter.

Putting it together :

Boil 500 ml of H2O inwards the idli steamer or pressure level cooker amongst the steamer plate in.Fill the khotto/ mudo amongst batter until 2/3 total too steam inwards the idli steamer / pressure level cooker ( without using the weight) on medium- high flaming for thirty minutes or until a skewer comes out build clean when inserted. Mudo may require some other extra 10-15 minutes earlier they are done. Turn off the rut too allow it cool downward inwards the steamer for some other 10 minutes earlier taking them out of the mold.

Once completely cooled, y'all should endure able to gently milk tremble the mould too convey the steamed Khotto out inwards its entirety without breaking it too re-use the mould for some other circular of steaming. However, if y'all are apprehensive of breaking the Khotto, y'all tin pare the mould too take the Khotto out. In this case, y'all volition no longer endure able to re-use the mould.

Serve the khotto/mudo hot amongst sambar/ chutney or both.

Cooking made easy:

Usually for auspicious occasions, rice is non used for making Khotto/ Mudo. Instead sooji or varai ( samo) is used. For daily purposes, y'all could utilisation idli rava ( rice rava) or soak too grind rice to brand batter, every bit explained here.

Tip for salubrious living:

Idli/ Khotto when served amongst coriander chutney or Sambhar becomes a consummate repast amongst the essential portions of poly peptide ( urad dal too tur dal), sooji/ rice rava( carbohydrates) too the vegetables inwards the Sambhar or the greens inwards chutney providing essential minerals too vitamins.

Food for thought:

What y'all produce today tin better all your tomorrows. Ralph Marston