Jackfruit Idli Recipe - Pansu Idli
A delicious combination of pureed ripe jackfruit and rice rava made into an Idli batter and slow steamed, this Jackfruit Idli Recipe makes for that perfect way to begin a sunday morning - serve along with Milagai Podi or garlic chutney
Jackfruit idli or Pansu Idli recipe is a very famous dish from Coastal Karnataka. They are locally known as Halasina Hannina Idli or Kadubu or Gatti ". Made of jackfruit, these soft and flavourful idlis have delectable aroma and taste of jackfruit.
If you like this recipe of jackfruit idli, here are a few more Jackfruit recipes:
In the authentic version, batter is steamed cooked in Teak leaves or banana leaves . But in cities they are not always available. So you can make it in idli mould/steamer.
- 1 cup Rice
- 1 cup Fresh coconut , grated
- 1/2 cup Jaggery
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 pinch Salt
- Ghee , to grease idli moulds
- 2-2 Jackfruit Ripe (Kathal) , ripe
How to make Jackfruit Idli Recipe - Pansu Idli
To begin making the Jackfruit Idli Recipe, peel, deseed and chop jackfruit roughly.
In a Mixer, combine jackfruit pieces, jaggery, grated coconut, and cardamom to a fine paste along with little water.
Transfer the jackfruit puree into a mixing bowl. To this bowl, add rice rava and salt, mix everything well.
Allow this Jackfruit Idli batter to sit for 10-20 minutes so that the rice rava soaks well in the mix.
Then, check the consistency of the batter. It should be little thicker than idli batter. No fermentation is required.
Heat water in an Idli steamer. Grease idli moulds with ghee .Pour the batter into the cavities.
Steam the Jackfruit Idlis for 15 minutes on a medium flame. Prick a toothpick, if it comes clean, idlis are done.
Allow the steamer stand to cool a bit and then remove idlis from moulds using a spoon or a knife.
Sweet Jackfruit idlis are ready to serve.