Khotto in a pool of Narla Tikshe Rossu /Coconut Milk spiced with green chillies n Hing ( Asafoetida ) .
Khotto ...( Idli batter steamed in weaved jackfruit leaves basket)
Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight .
In the morning add the fermented batter into the weaved jackfruit baskets till 3/4 th . Steam it for 20 minutes
Coconut Milk spiced with green chillies n Hing ( Asafoetida )
Grind grated coconut , tamarind, green chillies n hing to a paste n extract milk ... add water for right consistency ( shoulnt be too watery nor too thick ) n salt .
Then season it with green chillies ( till reddish brown ) n hing .