Raw jackfruit Dosa is known as “Halasina kayi dose”. It is a traditional recipe of Mangalore. Usually Jack season is always a feast in our coastal area. We have so many dishes of jack from its raw form to ripe. This particular recipe is one among them and it is freshly prepared and served with Honey or coconut- ginger chutney. No fermentation is required. This particular Dosa is very crispy as well as paper thin. Jack used in this is freshly plucked, before ripening and in a raw form.


Dosa rice – 2 cups

Raw jack – 1 big bowl



-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.

– Chop raw jack, which should be really fresh and should not be ripe. Remove bulbs and separate outer cover and inner seed. Chop these bulbs into tiny pieces, so that grinding will be easy in mixer grinder.

– Now take soaked rice, chopped bulbs, put little water and grind this in to a smooth paste by adding sufficient salt.

– If you want to use this batter for next day morning, please refrigerate the same and use next day.

-make paper thin Dosa’s by using hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa.

-When it is little brown and roasted, flip this and cook on the other side.

-serve this with honey or with ginger chutney.


For ginger chutney: Fry red chillies with little oil and grind this with coconut, salt, little tamarind and piece of ginger.


Kathal Ki Biryani / Raw Jackfruit Biryani:

Raw jackfruit is a less known very healthy; fiber rich and low glycemic index whole some vegetable.In our coastal region, we start using jack from its very tender form. We have so many traditional recipes. Apart from that, we even enjoy this one pot meal, and it is a very good option for tiffin boxes for lunch.



Basmati Rice – 3 cups

Raw Jack pieces – 1 big bowl.

Ghee – 3 table spoon

Bay leaf – 1

Shahjeera – ½ teaspoon

Cinnamon – 1” piece

Turmeric powder – 1 teaspoon


Onion- 2

Green chillies – 3

Ginger garlic paste – 1 table spoon

Curd – 1 small cup

Shahi Biryani Masala – 1 to 1 ½ table spoon

Pudina – 10 strings (chopped)

Coriander leaves – 10 strings (chopped)


  • Wash Basmati rice and soak it while preparing other things.


  • Chop Young jack into bite size pieces by removing outer skin (thorny part) and inner pith and soak this in a bowl of water.
  • Chop onion, slice green chillies, chop Pudina and coriander leaves.
  • Before keeping cooker vessel, drain soaked rice and chopped jack pieces and keep aside.
  • Now take one cooker vessel, heat ghee. Put bay leaf, Shahjeera and cinnamon.
  • Next add chopped onion, green chillies, turmeric, salt and fry until it becomes light brown.

jack collage

  • When onion becomes brown, add ginger garlic paste and fry until its raw smell vanishes.
  • Next add Biryani masala ,Curd , jack pieces and mix nicely until masala coats the Jack pieces.
  • Now add drained rice and fry for a while, add chopped Pudina and coriander.
  • Now add sufficient water (6 cups) and check for the salt.
  • When it starts boiling, close the lid and cook until one whistle and keep it in a simmer for 3 minutes and switch off the gas.


  • When pressure relieves, serve this with onion raita.

NOTE: I usually use 2 cups of water for 1 cup of Basmati rice.