Jack fruit idli is Instant , if you have left over Jackfruit dosa batter 😀 . Other wise you should soak dosa rice for 2 hours and then you can proceed to make idli. Last week when I made dosa , I had some left-over batter and tried this idli instead of our usual traditional kottige. Which is wrapped and steam cooked in Plantain leaf.
It turned out to be super soft and fluffy. It is very easy, at the same time no compromises in taste.
How I made:
Dosa rice – 1 cup
Cleaned jack fruit – 1 big bowl
Coconut gratings – ½ cup
Grated Jaggery – 2 tablespoons ( as required)
Ghee – 1 table soon (optional, but it surely enhance the taste)
Eno fruit salt – ½ tsp (optional)
-Wash and soak Dosa rice in sufficient water for 2 to 3 hours.
– Chop the jack fruit, remove bulbs and separate outer cover and inner seed.
– Collect only the outer yellow fruit shell and put it in a mixer grinder, give couple of whipping sessions and remove.
-Divide it in half ( use one half for grinding and other half to ready batter. to enhance the taste.
– Now take soaked rice, half of fruit chunks , put little water and grind this into a smooth paste by adding sufficient salt. Batter consistency should be little thicker.
-Take coconut gratings, mix in jaggery, little ghee( if you wish) and mix in half of jack pieces which we have kept aside.
-Mix this mixture with ground batter. If you want, add Eno and mix everything and make idlies by using idli mould.
-serve this with honey or with ginger chutney.
For ginger chutney: Fry red chillies with little oil and grind it with coconut, salt, little tamarind and piece of ginger.
If you have ready Dosa batter, add jack fruit pieces, coconut, jaggery ,ghee, Eno and mix everything and proceed.
If you are using idli stand, grease the idli plate with oil/ghee and pour a ladle full of batter and steam cook them in pressure cooker for 10-15 minutes.
Let it cool for few minutes before serving the idlis with spicy chutney and ghee.