Hiit is a type of Idli prepared in cups called Khottey, which are made using jackfruit leaves. Hiit is the name by which it is called in the Konkani language in the NKGSB cuisine of Karwar. Though, we can find some other names for the same in some other Saraswat communities like Hittu, Khotto, Muddo, etc.
This dish was prepared in my Mom’s home in Karwar only on the first day of Ganesh Chaturthi and would be served with the delicious Aalyaa Chatni. The leaves available there were comparatively larger than the ones I have used here (as these are ones the only available ones). The jackfruit leaves impart a unique and delicious flavour to the idlis which make them all the more delicious than the normal idlis prepared in moulds.
For some more traditional breakfast dishes, do take a look at the following recipes too…
- Idli Saambar
- Dadpae Pohe
- Kaanda Mataar Pohe
- Corn Paalak Rawaa Dhokla
- Rawa Taandlache Poale
- Seyal Paav
- Aaloo Paratha
- Methi Thepla
- Doodhi Methi Muthiyas
Prep Time : 30 min
Cooking Time : 15-20 min
Serves : 10 Hiit
Cup Used :200 ml
- 40 Jackfruit Leaves
- As Required Toothpickd/Heer (Midribs of coconut leaves – the central veins that hold the leaves together)
- Idli Batter made with 3 cups Idli Rice +1 1/2 cup Udid Daal (Click on the following link for the recipe of idli batter ….. Idli Saambar)
- To make Hiit, make idli batter and ferment it overnight.
- Rinse and clean the jackfruit leaves and wipe them dry.
- To make the cups/khottey, first place the leaves with their tips on top of each other, with the plain, top surface of the leaf facing upwards.
- Join these two with a small piece of toothpick or heer (shaved thin midribs of dry coconut leaves) ensuring that the loose tips of the toothpick exit outwards and are not inside the khottey. (Refer to the pics below).
- Next, place the leaf with it’s tip right in the centre of the two joined leaves and join it’s edges to the two leaves with a piece of toothpick and it’s tip to the centre, by placing horizontally a piece of toothpick. (Refer to the pics in yellow background for reference to the bottom part)
- Similarly, place the fourth leaf opposite to the third leaf so that together they all form a plus sign, and join it in the centre first with a piece of toothpick.
- Next, lift the two stems of two consecutive leaves and push the edge of the inner leaf above the edge of the other leaf and join vertically with a piece of toothpick.
- Folding the inner leaf outwards while joining prevents the batter from seeping outwards while steaming from any corner of the khottey as it ensures that there is no gap in any corner.
- Applying this same rule, repeat this step to join all the leaves and form a cup/khottey.
- When all the khottey are formed, without stirring the idli batter, scoop it from the sides and pour it in the khottey almost till the brim.
- Steam them in a steamer, covered on high heat for 15-20 minutes depending upon the size formed.
- If the lid doesn’t fit due to the height of the leaves, just invert a well fitting colander over it as a lid, as shown in the pictures below.
- When done, keep it covered for about 5 mins.
- Extract the Hiit from the khottey and serve them with chutney of choice and some Udupi Saambar too if desired!
For some chutneys to be served with the Hiit, do check the following recipes….
- Coconut Chutney (South Indian Style)
- Sweet And Sour Coconut Chutney
- NKGSB Style Lasni Chatni
- Aalyaa Chatni
Pictures depicting the cooking process…