Thursday, January 02, 2014

Khotto - Guest post by Shilpa Sunil Rao

Making the ever popular healthy breakfast snack of coastal Karnataka Khotto/Khottige/Gunda is an art, especially the way jack leaves are chosen, cleaned and crafted into cups by expert women. Some months ago, Kudpiraj's Garam Tawa had highlighted perfect Khotto by Rekha Rao from Mysore.

Khotto goes well with coconut based red chutney with a hint of asafotoeda. You can also relish this with jaggery sweets like Madgane, Broken wheat(Dalia) or Moong Payasam, Daalithove or Sambar. GSBs also eat this with any coconut based curry for tea time. Whichever way you eat it, you will feel like eating more!

Shilpa Sunil Rao as usual shows her expertise in making khotto that looks perfect in all respects. Hats off to Shilpa, for a job well done!

Khotto with chutney and sambar

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