Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
You can smell ripe jackfruit from a mile away because of its strong, pleasant aroma. It's big and has a prickly, needle-like outer skin and bulb-like pods on the inside. In a ripe jackfruit, the pods are fleshy, sweet, and tasty. Each bulb has a moderately big seed inside. People consume the bulb just like that or cook it with other ingredients.
Jackfruit is considered the best fruit substitute for meat because it tastes and feels like meat when it is not ripe.
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- 3 cups ripe jackfruit pods, seed removed
- 1/4 cup rice semolina, optional, soaked in water for 10 minutes
- 3/4 cup wheat semolina
- 1/4 cup jaggery, powdered
- 1 cup coconut, grated
- 1/4 tsp salt, to taste
- 2 cardamom, crushed
- 1/2 tsp ghee/butter, for greasing
- Remove the seeds from the jackfruit pods.
- If you are using rice semolina, soak it in water for 10 minutes.
- Grease the idli stand/mould. Keep the steamer/cooker ready.
- Take jackfruit, grated coconut, and powdered jaggery in a mixer or grinder. Grind to get a smooth paste. You can add very little water while grinding. Transfer it to a mixing bowl.
- Add strained rice semolina, wheat semolina, cardamom powder, and salt. Mix well. Check for the taste. Add jaggery powder and salt, if needed. Keep aside for 5 minutes.
- Heat the steamer or cooker. mix the batter once again. The batter should be as thick as lentil idli batter, or it should be neither too thick nor thin. Add water to bring it to the right consistency.
- Pour the batter into the greased moulds. Steam in a cooker/steamer for 12 minutes, without keeping cooker weight.
- Take the moulds out, keep for cooling. When they are still warm, remove them with a spoon. Eat them hot with a spoon of ghee on top. Enjoy the taste!
Step-By-Step Instructions and Images for Making Jackfruit Idli
- If you like, you can use only wheat semolina for the dish. Keep in mind that adding a small portion of rice semolina gives softness to the dumpling. The total quantity of the semolina should be same in both cases.
- Adding salt is just for taste. If the jaggery is salty, there is no need to add salt to the batter.