How to make Khotte -
Fermented rice flour and urad dal dish.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Rice (चावल)
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Khotte checkout Venkaya Adai, Rasam Vada, Biscoot Ambode, Dahi Bhalle -SK Khazana . You can also find more Snacks and Starters recipes like Mini Papads With Coconut Relish Dry Fish-Bombay Duck Cheesy Spinach Khandvi Rajma Dhokla
Khotte Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 3.30-4 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Khotte Recipe
Split black gram skinless (dhuli urad dal) 1
Rice 2 cups
Salt to taste
Jackfruit leaf cones as required
Method
Preparation
Step 1
Wash rice and drain thoroughly. Spread on a towel to dry. Once dried grind to a coarse powder.
Step 2
Soak urad dal for four hours. Drain but do not throw away the water in which it has been soaked. Grind the dal using this water to a smooth and frothy paste. Add salt and the ground rice and blend well. Cover and allow to ferment overnight.
Step 3
The consistency should be thick but pouring. Pour into the prepared jackfruit leaf cones till half full and steam in a cooker till done. When fully cooked the leaves will be discoloured. Gently remove the khottes from the cones and serve with chutney or chana dal kheer.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
