If you are using Idli Rice or Parboiled Rice, then soak rice and urad dal separately for 3-4 hrs.

If you are using Idli Rava soak it for just 1 hr before grinding. I used Idli Rava.

Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.

If using Idli Rice, grind the idli rice to a slightly coarse batter, the consistency batter should be like a slightly grainy or rawa textured batter.

Add the ground urad dal paste and run it a couple of rounds until well combined.

If using idli Rawa, squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.

Keep the batter thick and do not add much water while grinding.

Once the batter is ready, add enough salt and let it ferment for 12-14 hrs.

Wash and let it dry well.

Take four equal-sized jackfruit leaves and place two leaves with the tips of the corners (not the stem side) slightly overlapping on each other and join them with a piece of a small stick. I used a stapler and pressed it together.

Similarly place the third and fourth leaf over this and press together, joining them at the edges with the help of the sticks.

Refer to the picture for a clear idea.

Fold up near the corners on the top (stem side corners). This will get the leaves to overlap on each other leaving no in-between, pin the overlapped portion carefully so that there would not be any leakage of the batter while steaming.

Repeat for all the edges and pin them together to form a basket.

Repeat and prepare all baskets.

Carefully pour batter until it covers 3/4th of the basket

Bring a steamer ready with water and boiling.

Carefully place the filled baskets in a vessel and cover them with a lid.

Make sure the lid is tight and doesn't open up during steaming.

Steam the khottos for 15-20 mins.

While steaming, make sure there is enough place for the batter to expand and not overcrowd.

Once steaming is done, let it stand for 5 minutes.

When ready to serve, gently tear open the leaves to remove the khotto out.

Serve them hot with Coconut chutney, Sambar, or any spicy gravy.