Jackfruit Idlis / Ponsa Idli

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“JACKFRUIT” as the name says it all. “JACK” of all fruits 🙂

Jackfruit idlies are very famous in Coastal Karnataka. Jackfruit season gives us an opportunity to try varieties of delicacies using them. Jackfruit fritters, Payasam and ice cream and what not>??!! This recipe demands ripened jackfuits only to give them an excellent aroma and flavour. Trust me jackfruit lovers shall definitely love this. Serve these soft sweet idlies with a dollop of homemade ghee and believe me, the combo is simply outstanding.

Less ingredients but more taste and health. Lets have a small look at the uses of eating jackfruit. These exotic fruits are heavily loaded with nutrients and benefits. It has a rich source of vitamins, minerals, fibres, fat, carbohydrates and proteins. Yes ! it does contain calorie but they do not have cholesterol and saturated fats. Best for kids. You can make these for your little one’s meal box and I am sure  he/she will love this.

Have a look on my other posts such as  Spongy idli, Masala idli, Rava idli

Ingredients:

Rice/Sona masuri/Dosa rice – 1 cup

Jaggery – 1/2 cup

Grated coconut – 3/4 cup

Cardamom powder – 1 tsp

Pinch of salt

Saffron – a large pinch

Baking soda – 1/4 tsp

Ghee/Clarified butter – to grease the idli moulds

Method:

Dividing it in parts:

     Part 1 : Soak rice

     Part 2 : Grind and making a batter

     Part 3 :Steaming the idlies

Part 1 : Soak rice

  • I have used dosa rice.
  • First wash rice thoroughly with water
  • Soak them in enough water for at least 1hour

Part 2 : Grinding  and making a batter

  • In a mixer grinder, add soaked rice (discard excess water), Jaggery, saffron, grated coconut and chopped jackfruit pieces.
  • Grind this to a smooth batter
  • Add little water if necessary
  • Transfer the batter in a mixing bowl
  • Add a pinch of salt and cardamom powder.
  • Mix well
  • Add 1/4 tsp Baking soda and mix well

Part 3 : Steaming idlies

  • Grease idli moulds with ghee
  • Scoop out some batter into the molds
  • Steam them for nearly 15 minutes. Check if the idlies are done by inserting a tooth pick in the centre. If it comes out clean, the idlies are done. If not steam them for some more minutes
  • Turn off the gas and allow the idlies to settle for 5 more minutes
  • Remove the idlies from the mould with the help of a spoon or knife
  • Serve them hot with dollop of ghee on top 🙂

Tips:

  • Adding baking soda is optional.I add them to make the idlies more softer
  • Adjust the amount of jaggery you are using according to your taste preference

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