Idlies in the form of "KhottO",i.e Jackfruits leaves vaatis are made With Udadal and rice for Ganesh Chaturthi .In our house we made Khotto enough for 100 people.
Measurement.........Udadal................1 Kg
Rice .................11/4 .Kg( one and one fourth Kg).I do not know the reason why we cannot use Basmathi Rice for Ganapathi,nor we use Idli Rice.Apart from this any rice can be used.
Method. :-
Soak U-Dal and Rice separately.Wash both Dal and Rice ,atleast 4 times to rid of all dust,dirt etc.Soak for minimum 6-maximum 8 hours only.Using the water in which dal is soaked Grind the Dal.Dal should be ground only on grinding stone.Reason being ,it does not become fluffy if you grind in mixer-grinder or any electrical gazzet .One more thing is that Dal ground on GRINDING STONE gives us the dough enough for an army,where as Dal ground on mixer=grinder won't be enough for more than 25 people.After grinding the dal the consistancy should be fluffy and thick.Once ground,keep it aside.Wash the grinding stone well and preserve the water.
Now RICE...drain the rice well after 6 hours and spread it on a cloth allow the water to dry completely .It takes about 3 hours.Then grind it on a grinder or mixer-grinder.....it does not make any difference.....into coarse RAWA.If the RICE becomes powdery....IDLIES become hard.So see to it that rice is in the form of RAWA.Once made RAWA....using the water which was preserved after cleaning the grinding stone,mix the RAWA in the water.....adding little by little,make it into free flowing BATER.If the water conserved is not enough you can add more water.MIX this rice into the U-Dal batter very well and check for consistency.It should be FREE FLOWING at the same time THICK.NOW ADD enough salt,DO NOT MIX SALT.Cover and keep for 6 to 8 hours for fermentation.Once fermented it becomes thick,mix well and look for consistancy.It should be THICK AT THE SAME TIME FREE FLOWING.
COOKING THE IDLIES:-
Place the Idli cooker on the GAS ,allow the steam to rise,mean time apply oil to Idli Vaties and pour the bater ,each time mixing well , into the VATIES.Once the steam starts to rise,place the VATIES in the Idli cooker ,close the LID and allow to cook for 10 to 15 mins. With the help of a toothpick, check whether the Idlies are cooked.If the toothpick comes clean out of the Idli, means it's cooked.NOW remove from the IDLI COOKER ,place it on the platform,allow the steam to stop. It takes around 5 minutes. Scoope-out the Idlies either with the spoon handle or a knife. Same proceeder is used for Khott0 made out of Jackfruit leaves except need to cook for 20 minutes minimum.
SAME MEASUREMENTS for fewer Idlies.i.e One measure of Udaddal and one and one fourth of rice.
Doddak...... if the Idli bater remains you can make Doddak.Here you need to add about 1/4 cup of Rawa (Rice) or Suji Rawa.Mix it in water, allow to stand for half an hour. Mix in Idli bater checking for salt.This bater should be slightly thick.Keep a Tawa on the gas ,add a table spoon of oil,when oil is hot add 1/4 teaspoon of Musturd seeds and a few curry leaves cut into small pieces.When Musturd splatters,add the Idli dough into a thick dosa, cover and cook on a very small flame.It takes about 5 minutes.Open and turn over the Dosa after adding 1/2 teaspoon of oil over the dosa. Cook for another five minutes. Doddak is ready.
IDLIES WHERE NO NEED OF FERMENTATION
IDLIES OR Doddak can also be made Using HORSE GRAM (1 measure)and Udaddal (1 measure)and half a measure rawa,any rawa can be used.There is no fermention involved. Soak Udaddal for 4 hours ,grind to a fluffy consistancy,keep aside. After washing throughly grind the Horse Gram ,(no need of soaking) Horse Gram too becomes fluffy on grinding.No need to wash the grinder after grinding the Udaddal.Once the Horsegram is ground,keep aside the water used for cleaning the grinder.If using Wheat rawa called Suji you need to roast a bit for 3-4 minutes,cool and then mix it in the water preserved after cleaning the grinder.Mix all three well. Add salt, mix well.Keep a Tawa on the gas when hot ,add 2 table spoonful of oil preferably coconut oil,add 1/4 teaspoon of mustured seeds,add a few pieces of curry leaves(Optional),once the mustured flutters,add the mixture on the tawa,cover and cook for 5-10 minutes,remove the cover spread a teaspoon of oil over the dosa,turn over and cook for 5 minutes or till crisp.These dasas can be thick or thin as per your taste.
Same dough can be used to make idles
Sannan:-If more Idli batter remains you can make Sannan.It is again a thick preparation.Depending on the quantity of dough, add finely cut onion,green chillies 1 or 2, kothmeer finely chopped,mix well and pour it in a big plate, to which you need to apply oil.cook for 15-20minutes
To be continued .......
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