Idlis are steamed in jackfruit leaves baskets during any special occasion, during festivals in Konkani homes. These idlis made in jackfruit leaves are called khotto, hittu in Konkani and khotte kadubu in Kannada. These idlis in jackfruit leaves are considered pretty special in Konkani cuisine and are a must for breakfast or lunch during any of the special days, celebrations and festivals in Udupi, Mangalore, Kundapur regions of Karnataka. They are served for breakfast with a coconut chutney and with a sambar at times on those special days. If not are served as part of the spread for a lavish festival lunch.
Khotte are also a very popular daily breakfast in Udupi, Mangalore, Kundapur homes. Steaming hot khotte kadubu with loads of oil/butter on top and with a spicy coconut chutney is absolute heaven! Jackfruit leaves are weaved into tiny basket to steam idlis in them. These jackfruit leaves basket are then filled with idli batter and are steamed to make hittu/khotto/khotte kadubu. You say it's same old idli after eating it? They may be just idli, but don't you dare say that infront of Konkani's. :-) Like I said they are considered special and are worshipped in Konkani cuisine. :-) That's the amount of love and importance these idlis made in jackfruit leaves have. These idlis have a nice smell and taste from jackfruit leaves. They also help you save time and effort involved in cleaning the idli moulds. :-)
I just love devouring on steaming hot hittu with just loads of coconut oil on top! At home we also love eating cold khotto with a tomato rasam or with a spicy pickle. We powder cold leftover khotto and eat it with coconut oil, chopped onions and a dry, spicy coconut chutney made using asafoetida(recipe below). We also serve hot khotto with a spicy coconuy chutney, mango chutney and with a gingery coconut chutney (recipe below). Oooh! And the best part! Eat these idlis hot or cold with a payasam made using coconut milk and jaggery(like chanedali, mugadali payasu)! Yes! They taste just divine! And leftover idlis get turned into a flavourful dish called idli usli/idli phaan or into delish, crispy shallow fried idlis for evening snacks or the next day breakfast.
Prep Time: 60 minutes, overnight fermentation
Cooking time: 20-30 minutes
1. Serve steaming hot kadubu or cold kadubu with loads of coconut oil on top and just enjoy them!
2. Serve hot or cold khotte kadubu with lots of coconut oil on top and with a spicy pickle.
3. Serve cold khotte with a steaming hot tomato rasam and coconut oil on top.
4. Serve steaming hot khotto with a steaming hot sambar, oil on top and enjoy.
5. Serve steaming hot hittu with a spicy coconut chutney, mango chutney and gulp them down with a drizzle of coconut oil on top.
6. Serve steaming hot khotto with a coconut, ginger chutney, oil on top, the traditional Konkani style. To make a coconut, ginger chutney, grind a coconut chutney using grated coconut, tamarind, green chillies and salt. When it's almost a coarse paste add in half an inch of ginger and grind for a minute. Serve the semi-coarse chutney with steaming hot khotto with coconut oil on top.
7. Serve cold khotto powdered with coconut oil, chopped onions and a dry coconut chutney on top. Mix well and enjoy! To make a dry coconut chutney, grind together grated coconut, green chillies, tamarind, a piece of asafoetida, salt into a dry, coarse chutney without using any water. They taste amazing!
8. Serve hot or cold khotto with a payasam made using coconut milk and jaggery!! Yum! Serve them with chanedali payasu or mugadali payasu or any payasu made using coconut milk and jaggery.
2. Note on fermenting the idli batter if you live in a cold region:
Fermentation needs warm temperatures. So, in summer the batter ferments very well and doubles or triples in it's quantity within a few hours. With drop in temperatures you would have to ferment them for longer.
But in cold places, the batter has to be kept in a warm place for it to ferment. If your oven has light, then turn on the light for a few hours with the batter in the oven. Once the oven is warm, turn off the light and let the batter undergo fermentation.
If your oven does not have a light, then preheat the oven to warm, turn off the oven. Then keep the batter in the oven to ferment.
You would have to experiment and keep a watch to get the right amount of fermented batter depending on the temperature in your place.
Find more Konkani cuisine breakfast and tea time snack recipes here.
Tags: Konkani cuisine, Konkani food, hittu, khotto, khotte, khotte kadubu, idlis steamed in jackfruit leaves basket, kottige, gunda, Udupi cuisine, Mangalore food, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.