Monday, March 19, 2012

khotto/kottigey/gundu/idli batter steamed in jackfruit leaves..

WE GSB konkani's love this kotte idli(khotto).Actually it is made from the same batter from which we make idlis but still it has got a lovely aroma and taste of those jackfruit leaves. It is  an art  of making these kotto cups  though it look very  simple but unless you try it for at least quite a few time you won't be master in making  jackfruit leaves cups/basket  or khotto(as we call it).It goes well with our hinga chutney.I also love to have it with my manglorean chicken curry.
                       The reason behind posting this today is only few days left for our new year " ugadi " so i thought of posting all special dishes that we prepare on our ugadi day and this kotte stands 1st in my list because  we start our day with this kotto for breakfast on that day.

Method of making kotto basket:-
1st step- wash and clean the fresh jack fruit leaves . You many need at least 40 leaves big sized leaves for making 10 kotto.i e 4 leaves  for each kotto.
2nd step-nicely spread it on the clean cloth to dry.
3rd step-Be ready with some bamboo stick or tooth pick or broom stick(clean one) to join the leaves.
4th step-Start joining 4 leaves of same size together as shown in the below picture.

Once you done with all the leaves.once again dip all the water and arrange this in big tub and cover it with damp cloth to used it in the morning ( you have make it ready the previous evening)

Ingredients for  the batter:-
Parboiled rice( ukdo tandul)-3 cups
Urad dal-1cup
Salt to taste

jackfruit tree
fill kotto cups

steam for about 30-40 mins

Method :-
  • Soak rice and dal separately for 6-7 hours.
  • 1st grind dal to smooth paste.
  • Then grind rice to coarse paste.The texture should be of semolina or rava.
  • Now mix both the batter together and salt to taste.
  • Then  keep  the batter for fermenting at least 7-8 hours or overnight.
  • Next day morning put some water to boil Into  idli steamer and then start  filling the  kotto cups as shown in the picture for steaming.
  • Steam for at least 30 -40 mins.
  • Let it cool for sometimes before serving.
  • Serve hot with any chutneys or sambar or with any curries of your choice

triangle shaped kotto prepared with 1leaf..for a change


  1. very well presented Preeti..this looks very yummy with chutny..but i love ginger chutney with Khotto..:) superb presentation!

    1. thanks a lot jay.. we mangaloreans love to have this with our Hinga (asafoetida)chutney.