Rulava Khotto ( upma Rawa khotto ) with Hing Chutney

Rulava Khotto ( Upma Rawa /Semolina khotto  ) With Coconut Hing Chutney  

• Jack fruit leaves weaved baskets- 10 to 12 
• 1 Cup-Urid dhal
• 1 -3/4 th cup- Upma rawa/Semolina 
• salt to taste

Method 

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it n add salt .. ferment overnight 

Next day morning tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool 
once cooled add this to the fermented ground batter  n mix with hands , so that no lumps is formed  .n set aside for 15 mts n add water for right consistency as  semolina swells n the batter becomes thick . 

 add the batter into the weaved jackfruit baskets till 3/4 th .   Steam it for 15 to 20 minutes .

Coconut Hing Chutney !

• Grated coconut-1 cup
• Hing/Asafoetida- 2 pinch ( i use solid hing )  
• Green chillies -2 or 3 according to the taste 
• salt to taste 

seasoning 

• Oil-1 tsp
• Mustard-1/2 tsp
• Curry leaves -1 sprig 

Method
Grind grated coconut , Hing, green chillies n salt to a paste ..remove n season it !  
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