Kannur special ithal orotti
Ingredients
5 cups Kaima rice (can substitute with Basmati or regular rice, but Kaima is recommended)
1 small coconut
5 cups water (for coconut milk)
25 cup cooked rice
2 cardamom pods
25 cup sugar (for the sweet version)
25 tsp salt (or to taste, omit sugar and add more salt for the non-veg version)
Ghee, for brushing
Preparation
Wash the rice thoroughly. Soak the rice in water for at least 3 hours.
Extract Coconut Milk:
Grate or roughly chop the coconut. Blend the coconut with 1 cup of water and strain to extract thick milk.Blend the remaining coconut pulp with another 1 cup of water, strain, and add to the first extract. Add an additional 0.5 cup of water, by rinsing the mixer jar, to the milk.
Make the Batter:
Drain the soaked rice. In a blender, combine the rice with 1 cup of the extracted coconut milk, cooked rice, and cardamom.
Blend until smooth. Mix the blended rice mixture with the remaining coconut milk.For the sweet version, add sugar and salt. For the non-veg version, omit sugar and add only salt.Mix well.
Cook the Orotti:
Grease a plate or the flat tier of an idli pot. Pour a ladle of batter onto the greased surface and steam for 1 minute.Brush ghee over the top. Pour another ladle of batter over the first layer and steam for another minute.Repeat the layering and steaming process, brushing ghee between each layer, until the container is nearly full.After the final layer, steam for about 10 minutes to ensure it’s fully set.
Serve:
Let it cool slightly before removing.Gently separate the layers. Serve the sweet version as is, or the savory version with a non-veg curry.
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