We
all know that most of us are very familiar with this dish. This is a regular weekend breakfast and festival breakfast in almost all Manglorean
Konkani homes. I would like to describe about this to the
Non-Mangloreans. Kotto is nothing but
Idly batter steamed in mini basket made out of four Jackfruit leaves pinned together in a form of mould with the
help of sharp and clean broom sticks.
From today lots of festivals are coming one by one, today
“Naagara Panchami” then comes “Avani Avittam (Sutha Punnav)” , “Ganesh Chaturthi” etc.
Nowadays
people don’t spend time in making these baskets, but these baskets are available readily made in Mangalore
market. But still all Grand Mothers prepare this very patiently
with their hands. Although it is idly batter but the aroma it gives when
prepared in jackfruit leaves is superb.
Here I would share the step by step method of preparing the basket and
then Kotto.
Making
leaf basket
1.
Take four jackfruit leaves of same size washed and cleaned, few clean broom sticks cut into 1 inch
pieces.
1.
Pin 2 leaves head to head then keep 2 leaves perpendicular to the
pinned leaves and pin head to head.
1.
Now it will look like a ‘plus’ sign.
Fold the leaves upwards fold the edges without giving any gap and pin to
the adjacent leaves. (otherwise batter will leak).
Basket (kotto) is ready. (refer
pics)
Ingredients
Urad
dal -- 1 cup
Raw
rice
-- 2 cups
Salt
to taste
Method
Soak
urad dal and rice separately for 3 to 4 hours.
Wash and grind urad dal into thick batter (add little water while
grinding). Grind rice in to rawa
consistency. Add both batters together
add salt and keep for fermentation for 6 to 8 hours.
Add
water in a steamer, fill batter in the baskets (please do not fill to the edge
fill only 3/4th of the basket).
Steam for 20 to 30 minutes. Let
it cool for some time.
Tear
the basket and the kotto is ready to serve with green chutney or yam pickle(already posted in my blog) or
sambhar or chutney powder.
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