Hitt is idli batter steamed in jack fruit leaves. Jack fruit leaves are connected with the help of midribs of coconut leaves and the containers are prepared.
This preparation is found in Goa as well as Karnataka. It is mainly a breakfast dish. In Goa, it is served with coconut milk sweetened with jaggery and flavored with cardamom powder, it can also be served with tondak (spicy coconut-based curry). The leftovers are fried with ghee/coconut oil and served with chutney or green gram curry. In Karnataka, it is served with sambar and coconut chutney.
Hitt (Idli Steamed in Jack Fruit Leaves)Course: Snacks, BreakfastCuisine: IndianDifficulty: Medium
Urad Dal – 1/2 cup
Idli rava – 1 to 1 1/2 cup
Salt to taste
Baskets – 4
Cones – 5
- Wash dal and soak it for 6 hours or overnight.
- Drain the dal and grind to a fine paste by using little water.
- Pour this paste in a big vessel.
- Wash idli rava and mix it with the paste, the batter should be of dropping consistency.
- Close it tightly and rest it for 8 to 10 hrs. to ferment.
- Add salt and mix well.
- Pour the batter in cones in baskets made of green jackfruit leaves. Place the cones in a pre-heated idli steamer.
- Steam for 15 min approx.
- Remove from the steamer, let them rest for 2 min.
- Open the leaves.
- Serve with sweetened coconut milk or sambar and chutney or mugachyo gathi.