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About Khotto

Khotto or hittu is nothing but the idly batter steamed in jack leaves basket. Since I was brought up in Bangalore, it was only when I happened to visit my Granny’s place in Parkala, (a village near Manipal) that I was able to relish it. Actually there are those who don’t like Idlis but love khotto. The pleasant aroma of the jack leaves makes them smoother in general than Idlis. It is also called panna idly.

Khotto is prepared for almost all the Konkani festivals. Even without occasion it is a typical breakfast dish. For morning preparations, we prepare the jack basket previous night itself since it is rather time consuming to get this in time for breakfast. Actually, very few people take the trouble to make the jack basket since it is readily available in the market. An additional convenience is the fact there are hardly any vessels to clean and only leaves to dispose off. It is called Kadabu in Kannada and they also prepare it during festivals only.

What you need to have

Black gram Dal – 250 grams  (1 – cup )

Rice rava – 500grams (Raw rice)   (2 – cups)

Jack leaves – 4 leaves (to make one basket)

How do you make bags out of leaves:

1. Place 4 jack leaves of the same size as shown in the image below. It can even be two equal size leaves in opposite directions.

4 Jack leaves

4 jack leaves

2. Join the two leaves by small pieces of sticks of either the dry curry leaf string as shown in the image below.We normally use the slit sticks of the bamboo basket in which we get fruits or the strings of the coconut tree. These days the strings are sold in shops.

2 leaves joined and the other kept  by its  side

2 leaves joined and third kept aside

4 leaves joined to form the base

Base of the jack basket

3. Fold the corners by overlapping the edge of one leaf over the other in such a way that there is no gap. Now pin a piece of stick there. The reason to fix the corners tight is that there should not be any leakage of the batter and mess the cooker

Folding the corners of the basket

Folding the corners of the Jack basket

4. Now just pin the sticks to the top of the basket to complete it as shown in the image.

ready jack basket
Ready jack basket

What you do with what you have

1. Soak blackgram Dal in water for about 2 hours. Wash the rice rava and drain the water.

2. Grind the dal in the grinder/mixer adding water in steps. But do not make it too watery.

3. Pour dal batter in a vessel and add drained rice rava to it. Add required quantity of salt and set aside overnight for fermentation.

ready khotto batter

Fermented batter

4. Next morning mix the batter well and pour into the jack baskets.

filling the idli batter in the basket

Pouring dough in the jack baskets

5. Steam the baskets with dough in a pressure cooker for about 20 minutes as you would do with Idlis.

                                                                                                                                                                                      Khotto being steamed in the steamer

6. Tear the leaves in such a way as to ease the Khotto out of the leaves while maintaining its shape.

Serve hot with chutney and/or sambar.

What they look like:

Ready steamed khotto with chutney and dry chutney powder


10 thoughts on “Khotto

    Yeshwanth Pai said:
    January 7, 2008 at 4:07 am

    Tomato Burfi is something I always relished at home and this has brought back fond memories of mummy’s reciepies from the good old days @ 1774 Sampige Road in Bangalore. Good work Prathibha keep it up May be sometime next I will take the oppertunity to eat this Tomato delicacy from your own handiwork

    prathibalrao responded:
    January 7, 2008 at 4:28 am

    Hi Yeshwanth,

    Thanx for your comments. Good response from your side.

    Mohini Y.Pai said:
    January 17, 2008 at 3:39 pm

    Please confirm quantity of Rice and Urad dhal (Black gram) ub yr receipe
    Are the figures not interchanged by mistake
    if so pls recitify accordingly

    prathibalrao responded:
    January 17, 2008 at 5:23 pm

    Hi Mohini,
    It has been rectified and thanx for the same .

    Ugadi Greetings « The Indian Food Court said:
    April 8, 2008 at 8:38 am

    […] the family. We prepare Rice, Dalithoy, Tindura curry, Bengal gramdal payasam which we call Madgane, Khotto etc. and enjoy the festival with the family. Konkani Dalithoy is one of the favorite dishes of each […]

    Vidya Pai said:
    October 25, 2008 at 9:37 am

    Hi Prathib Mai,

    Bumped into your blog, searching for laddoos. And I feel like I’ve walked into a hidden treasure of authentic konkani/karnataka/indian dishes. Your recipes and pictures are so authentic, you are making me nostalgic. Thank you for the love and effort your putting into this blog for preserving our traditional recipes.

    Looking forward to more recipes like, kadgi chakko, surna koota, bibbe upkari, val-val, ganti bhuthi, paan polo, kirla sukke, karathe nonche … I could go on 😉

    Warm Regards,
    Vidya Pai

    prathibalrao responded:
    October 25, 2008 at 2:33 pm

    Hi Vidya,

    Thank u so much for ur valuable comments. I will shortly put up the recipes of ur request.

    BSB said:
    October 12, 2009 at 11:59 pm


    I can’t tell you enough how thrilled I was to find this link. Having tasted a variety of cuisines I strongly do feel that Konkani cuisines are one of the best. Grew up eating authentic GSB food now I yearn for it as I live alone. Was tiring and frustrating explaining the GSB cooking process (lol I don’t know much !) to my gf (non GSB) whom I am marrying soon. Thanks a million and keep the good work going.

    […] series. I feel honored that some of the photographs from this blog showing classic Konkani recipes (Khotto, Churmi Laddoo/Churmundo and Chana Gashi) have been featured in the video. Thanks again to Mr. […]

    Ugadi Greetings – Sahyadri Recipes said:
    October 10, 2017 at 12:23 am

    […] the family. We prepare Rice, Dalithoy, Tindura curry, Bengal gramdal payasam which we call Madgane, Khotto etc. and enjoy the festival with the family. Konkani Dalithoy is one of the favorite dishes of each […]

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