Jackfruit is my favourite fruit and since it’s big in size,
when I cut one, I need to make different preparations to finish it in time. I
love to eat the fruit bulbs as such, but can’t eat too much at a time. I make
jackfruit jam, pakodas and dosas. When I saw the picture of jackfruit idli on
facebook put up by a friend, I immediately asked for the recipe and he sent it
to me.
The basic mantra of cooking for me has been: it should take
minimum time and minimum utensils, without compromising the taste. The recipe
which I got used semolina, I thought I can substitute it with rice so that it
is gluten free. Today I prepared the idlis and while it was being steamed, the
aroma that spread in the house was just divine!
Ingredients:
1 cup rice soaked for 6 hours
12-15 pieces of deseeded jackfruit bulbs
1 cup grated coconut
1 tbsp jaggery
3 cardamoms
1/3 tsp salt
A pinch of baking soda
Instruction:
-
First grind the jackfruit bulbs with cardamoms into
a smooth paste.
-
Add the grated coconut and jaggery, grind again.
-
Add the drained rice and grind to a rough paste.
No water is added during grinding.
-
This batter does not need fermentation. Add salt
and baking soda. Mix well and make idlis. This needs to be steamed for 15 to 20 minutes.
Serve with ghee, or honey. We had the idlis with ghee and dry coconut chutney, which was a nice combination.
Traditionally they are prepared wrapped in teak leaves. Since I wanted to try it, I managed get teak leaves and found that they impart a different aroma to the idlis.
Traditionally they are prepared wrapped in teak leaves. Since I wanted to try it, I managed get teak leaves and found that they impart a different aroma to the idlis.
-
