Hitt / Khotto
Hitt is idli batter steamed in jackfruit leaves. This preparation is found in Goa as well as Karnataka. It is mainly a breakfast dish. In Goa, it is served with coconut milk sweetened with jaggery and flavoured with cardamom powder, it can also be served with tondak (spicy coconut based curry). The leftovers are fried with ghee or coconut oil and can be served with chutney or green gram curry or brown lentil curry. In Karnataka, it is served with sambar and coconut chutney.
There are two types of containers made,
- Single leaf – cone shaped called Suyo in Goa and Surlyo in Karnataka
- 4 leaves – basket called khotto / khotte. Jackfruit leaves are connected with the help of mid ribs of coconut leaves and the containers are prepared.
For making Containers: 21 jackfruit leaves and 2 to 3 mid ribs of coconut leaves, or toothpicks could be used. Cut the mid ribs into 1″ size pieces. Place the leaves in a container of water for 20 min. Wash them once. Make the containers as shown in the following pictures.
Measurement: 1 Cup = 180 ml
Makes: 4 baskets and 5 cones
Ingredients
- Urad Dal – 1/2 cup
- Idli rava – 1 to 1 1/2 cup
- Salt to taste
- Baskets – 4
- Cones – 5
Procedure
- Wash dal and soak it for 6 hours.
- Drain the dal and grind to a fine paste by using little water.
- Pour this paste in a big vessel.
- Wash idli rava and mix it with the paste, the batter should be of dropping consistency.
- Close it tightly and rest it for 8 to 10 hrs to ferment.
- Add salt and mix well.
- Pour the batter in cones and remaining batter in baskets. Place the cones in a steel container, to make them stand. Place the baskets and container with cones in a pre heated steamer.
- Steam for 15 min approx.
- Remove from the steamer, let them rest for 2 min.
- Open the leaves.
- Serve with sweetened coconut milk or sambar and chutney.
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