When jackfruit is in season you should try all the mouth watering dishes using this unique flavored fruit. Jackfruit dosa is like a sweet, snack, or breakfast dish . It is gluten free, and no fermentation needed. You can grind and make the dosa almost immediately.
This is the special malnad and udupi region breakfast.
Other recipes you can try with jackfruit are jackfruit idli/kadubu, and jackfruit payasa….
Jackfruit Dosa
Jackfruit dosa recipe with detailed video instruction and step by step pictures.
Ingredients
- 20 jackfruit (remove the seeds and keep it ready.
- ½ cup rice wash and soak in 1 cup water water
- ¼ cup Jaggery powder
- cup Little more than ¼grated coconut
- ½ tsp salt or salt to taste
- 3 cardamom
- Ghee or oil to make dosa
Instructions
- Remove the seeds from the jackfruit and keep it ready
- Wash and soak the rice in 1 cup of water for a minimum of 2 hours.
- Drain some water into a cup from the soaked rice.
- Grind the soaked rice along with coconut, cardamom,salt, and jaggery to a fine paste. Add water if needed
- Transfer to a bowl . Consistency of the rice batter should be like this
- Grind the jackfruit separately to a fine paste.
- Add this to rice batter and mix it well. Keep it aside for 10 minutes.
To make the Dosa:
- Grease and Heat the tava on medium heat.
- Once it is hot enough (to check, sprinkle water on the tava, you should hear a strong sizzling sound), pour a ladle of dosa batter in the center. Spread the batter from the center in a circular motion to make a circle.
- Add the ghee/oil to the center and around the edges, and cover it with a lid.
- After a minute or so flip it to the other side using a turner and add little ghee, allow it to cook.
- Remove and repeat the same procedure with remaining batter.
- Eat the dosa with ghee, honey .
Notes
Reduce the heat every time you remove the dosa from the skillet and then increase it. Mix the batter every time you make Dosa. If the Dosa is sticking to the tava/skillet, add some rice flour to the batter, mix it well and make the dosa.
