Before i get into what is Hittu let me give you all an insight on ugadi.Ugadi or Samsar Padava is the new year day of Hindu lunar calendar .Ugadi is derived from the words Yuga Aadi (Yuga + Aadi meaning "Beginning of New era"). According to Bramha Purana, Lord Brahma started creation on this day - Chaitra shuddha padhyami or the Ugadi day. It also commemorate the victory of Rama over Vali, a South Indian King. While it is called Ugadi in A.P. and Karnataka, in Maharashtra it is known as "Gudipadava" and as Samsar Padava by Kerala GSBs. With this day begins the new season, the spring.
Hittu is always associated with ugadi/samsar padava.It is on this very special day that it is prepared and served along with sambar or chutney and kellya ambat which i had previously posted.Hittu is same as idli the difference being the addition of few ingredients into the idli batter and finally comes the special difference.It is prepared in a kholli which is made of jackfruit leaves.You will understand it better when you see the step by step instructions below on how a kholli is made.
(Amount of all the 3 ingredients depends on the quantity of batter you have on hand.You can add it to your taste)
Coarsely grind all the 3 ingredients and add it to the batter.If you like you can also add chopped curry leaves.Nicely mix it into the batter.
HOW TO MAKE A KHOLLI?
THINGS NEEDED:- Jackfruit leaves and tooth pick.
Take 2 leaves and turn it so that the back side is facing up.Then overlap a small portion of the pointy end of both the leaves and stitch it using a tooth piack as shown in the pic above.
Then overlap 2 more each on either side perpendicular to the first 2 leaves.See the pic above.
Then lift the loose end of 2 consecutive leaves ,overlap and stitch it.similarly join the remaining 2 leaves to each other and also to the other leaf next to it such that it forms a shape of a tumbler like shown below.
Now cut off the projecting stem of 3 leaves keeping 1 uncut.
Pour the batter into the kholli half way through and steam it for 15-20 mins.
Serve hot with sambar or chutney.