Khotto & Mudo are 2 rattling traditional Mangalorean Konkani dishes that are prepared on auspicious/special events survive it religious festivals or weddings, twenty-four lx minutes menses of the month parties as well as fifty-fifty during decease anniversaries. Khotto is basically idlis ( rice-lentil cakes) that are made inwards moulds/cups made out of jackfruit leaves acre 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 constitute that bears these flowers called "Bingaru".
Mudo is ordinarily available during rainy flavour or the festival flavour inwards South Canara region. I cannot beak most elsewhere. If you lot are aware of other places that utilization these, delight create percentage alongside us. Khotto, nonetheless is available all through the yr every bit jackfruit leaves are available all yr round. Most people conduct keep jackfruit trees inwards their backyards or somewhere closed to them, as well as then it is easily accessible to them. The employment nonetheless is that non everyone knows how to set the 4 jackfruit leaves together to brand the Khotto cup/mould. I lately was inwards Bharat on opor-garai as well as had a adventure to videotape my woman bring upwardly making Khotto out of the leaves. I am going to percentage that video alongside you lot every bit presently every bit I conduct keep had a adventure to edit it.
The batter used inwards both Khotto as well as Mudo is the basic idli batter except that during festivals, the rice inwards the idli batter is replaced alongside sooji or varai / samo. You tin notice the recipe for the same here. Just supersede the rice alongside samo. The departure nonetheless is inwards flavor inwards each of these due to the leaves that are used. Each ane imparts a distinctive flavor as well as odor to the idli which tin alone survive understood yesteryear individual who has eaten them. It is really a specialty. When I went habitation this time, I refused to swallow mere idlis. I ate all the mudos as well as khottos that I could. Khottos as well as mudos accept longer to gear upwardly due to the book as well as density of each ane 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 gustation ( some 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, alongside the steamer plate inwards it. Place the bowl alongside the cream of wheat inwards it . Close the steamer/ pressure level cooker as well as gear upwardly it for 10 mins on medium flame. Turn off the flame. Take the bowl out as well as permit it cool downwards to room temperature.
Blend urad dal inwards a blender/ grinder , adding H2O piffling at a fourth dimension until it rises to iii times the book you lot started with. Make certain you lot orbit the motor of the blender some residuum inwards between. The consistency of the solid set down urad dal should survive fluffy as well as low-cal ,not runny.
Pour the blended urad dal inwards a big bowl/ container.
Now mix the steamed as well as cooled sooji ( cream of wheat) alongside the urad dal , comprehend as well as permit it sit down overnight to ferment. If living inwards mutual depression temperature region, you lot tin run on it inwards the mutual depression temperature oven/ microwave overnight.
Next morn add tabular array salt to the batter as well as mix well.
Ensure that the batter has fermented well. You tin know this when the batter has risen a piffling inwards the container. The consistency of the batter should survive slightly thicker than the commons idli batter.
Putting it together :
Boil 500 ml of H2O inwards the idli steamer or pressure level cooker alongside the steamer plate in.Fill the khotto/ mudo alongside batter until 2/3 total as well as 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 construct clean when inserted. Mudo may take some other extra 10-15 minutes earlier they are done. Turn off the oestrus as well as permit it cool downwards inwards the steamer for some other 10 minutes earlier taking them out of the mold.
Once completely cooled, you lot should survive able to gently milkshake the mould as well as convey the steamed Khotto out inwards its entirety without breaking it as well as re-use the mould for some other circular of steaming. However, if you lot are apprehensive of breaking the Khotto, you lot tin tegument the mould as well as take away the Khotto out. In this case, you lot volition no longer survive able to re-use the mould.
Serve the khotto/mudo hot alongside 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, you lot could utilization idli rava ( rice rava) or soak as well as grind rice to brand batter, every bit explained here.
Tip for good for you lot living:
Idli/ Khotto when served alongside coriander chutney or Sambhar becomes a consummate repast alongside the essential portions of poly peptide ( urad dal as well as tur dal), sooji/ rice rava( carbohydrates) as well as the vegetables inwards the Sambhar or the greens inwards chutney providing essential minerals as well as vitamins.
Food for thought:
What you lot create today tin amend all your tomorrows. Ralph Marston