Khotto is a type of Idli which is steamed in baskets made from Jackfruit leaves. Preparing it in Jackfruit leaves basket gives it an unmatchable taste and aroma of jackfruit. It is often served with sambhar chutney or some non-vegetarian gravy too.
Soak rice and urad dal in water separately for 4-5 hours.
Grind the soaked urad dal into fine paste. Remove from grinder and keep aside.
Now grind the rice. The rice should look like rawa, you should not grind it fine paste. It should have the grainy rough texture.
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Now take both rice and urad daal paste and mix in a vessel, add the coconut water. Cover the vessel tightly with cloth or tight lid and keep this mixture in warm place overnight for fermentation.
Till the paste gets fermented we should prepare the jackfruit leaf basket. I have added a picture below to explain the process.
In the morning we will mix the fermented paste well (as we have sprinkled salt). If required we can add some water to make the paste less thick. Now pour the paste inside the basket that we prepared from jackfruit leaves. Steam it for 10 to 15 minutes. Serve hot with whatever you like.