KOTTO

( Steamed Rice Cake in Jackfruit leaves)

Ingredients:


Idli Rice- 2 cups
Urad Dal- ¾ cup
Salt to taste

Method:
Wash the rice and urad dal 3 times and soak this in water for atleast 4 hours.
Grind this in sufficient water & ensure that the batter is as thick as dosa and should be coarsely ground.
Add salt while grinding. Shift this in a deeper vessel for fermentation for atleast 8 hrs or overnight.
Before pouring this batter into the jackfruit leaf pouches*, beat the batter well and pour half full
Steam this for atleast 15- 20 minutes
Serve hot with any coconut based curries or chutneys.
We had this w/coconut methi (fenugreek) chutney
*Leaf pouches should be greased with oil before poring in the batter, so it doesn’t stick & is easier to remove.