JACKRUIT IDLI / KADUBU
Ingredients
- 1 cup Raw Rice / Rice Rava
- 2 - 2.5 cup Ripe jackfruit
- 1 cup coconut, ; grated
- 1/2 cup Jaggery, (+/- depending on sweetness of fruit )
- 2 - 3 Elaichi/cardamom
- a pinch Nutmeg / jaikai
- a pinch Salt
- Ghee, to grease idli moulds
Instructions
- Peel, deseed and chop jackfruit roughly. Don't throw away the jackfruit seeds. You can make yummy side dish like rasam and stir fry out of it
- In a mixer, grind jackfruit pieces , coconut , jaggery, cardamom and nutmeg . No need to add any water. Jaggery will leave water as you grind.
- make a smooth puree.Transfer the ground jackfruit puree into a mixing bowl .
- Add rice rava, finely chopped jackfruit and salt to it . Mix everything well .
- Add around 1/2 cup water to the blender jar , clean it and add it to the mixing bowl
- Allow the mixture to sit for 1-2 hour so that rice rava soaks well in the mix. After the mentioned time , check the consistency of the batter . It should be little thicker than idli batter No fermentation required.
- Heat water in a steamer.Grease idli molds with ghee .Pour the batter into idli stand. In the authentic version , batter is steamed cooked in Teak leaves or banana leaves . But in cities they are not always available . So i have showed in idli mould .
- Steam for 15 mins on medium flame.Prick a tooth pick,if it comes clean ... its done.Allow it to cool a bit and remove from molds using a spoon or knife.
- That's it.. Sweet Jackfruit Idlis are ready to serve. Serve them hot or warm with a dollop of ghee and or honey or pickle . Tastes divine...
