Idli or Dose with Boti Gojju
Tangy, spicy mutton-offal gojju — a Sunday military-hotel classic.
Idli or Dose with Boti Gojju is tangy, spicy mutton-offal gojju — a Sunday military-hotel classic. This idli or dose with boti gojju recipe takes about 1 hr from start to finish and serves 4. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
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How to make Idli or Dose with Boti Gojju
- 1
Clean well
Wash boti several times with salt, turmeric and lemon until it smells clean. Cut into small pieces.
- 2
Pressure cook
Pressure-cook with turmeric and salt for 5–6 whistles until tender.
- 3
Make the masala
Fry onions, ginger-garlic, tomatoes and spice powders until oil separates.
- 4
Simmer the gojju
Add boti, tamarind and a little water. Simmer until thick and tangy. Serve with idli or dose.
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Pro tips
- Cleaning is everything; take your time or buy it pre-cleaned.
- Tamarind balances the richness, so adjust it to taste.
Did you know?
"Gojju" is a Kannada word for a tangy, tamarind-based gravy.
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