Jackfruit is an integral part of our kitchen during the Summer months. In our native, it is an everyday affair to make something or the other out of home-grown huge jack fruits. A lot of family bonding happens during its chopping, separating the fruit bulbs and cleaning. After cleaning, it is time to think about what to make? One says Dosa, other one Kottige or Guliyappa. Even after making all these delicacies if it is in excess, then it is time to make Berati and preserve it for a long.
Guliyappa is usually an instant thing if the rice has been soaked and ready. But I like Paddu out of fermented batter. Let us see how I make it.
Dosa rice – 2 cups
Jackfruit – 1 big bowl
Coconut – 1 small bowl
Jaggery – I piece (according to taste) Or Jaggery Syrup as needed.
-Wash, soak Dosa rice in water for 3 to 4 hours. Clean jack fruit bulbs by removing fibre and seed.
– Drain the water, grind Rice, jaggery ( I would suggest using jaggery syrup), salt, coconut and chopped jackfruit with adding minimal water.
-The batter should be a little coarse, and the consistency should be like idli batter (should neither thick nor thin)
-Allow fermenting overnight in cold weather, or 2 to 3 hrs is enough.
-Heat Appe or Paddu pan. When it is hot, pour ¼ tsp of ghee or oil.
-Pour the batter into each mould, close the lid, and cook for a few minutes.
-Flip the side and cook the upper side as well.
-Serve with chutney. We normally prefer Ginger and coconut chutney as a side dish for jackfruit items.
-Repeat the process and enjoy your breakfast or brunch or dinner.
For ginger chutney: Fry red chillies with little oil and grind this with coconut, salt, tamarind, and a piece of ginger.