Thursday, June 24, 2021

Jackfruit Idli (Ponsa Idli)

It's the jackfruit season! People in general have a love-hate relationship with this ripened fruit as it is very aromatic. It's grown in plenty in the southern part of India. We Amchis (Konkani speaking people) love this "Ponosu" (as it is called in konkani for the ripened jackfruit) and a lot of sweet dishes are prepared from this fruit. One such sweet dish is "Ponsa Idli". 

Traditionally this idli is prepared in "Teak Leaf " and is called " Ponsa Muddho". When steamed in teak leaf, the "Muddho" turns reddish in colour.  And if "teak leaf "  is not available, banana leaf can be used instead.  But, as you all know by now, that I always choose the path of least resistance - I just steamed them in our regular idli moulds ! And the end result was good. My spouse will vouch for it. It is best eaten with a dollop of ghee (clarified butter).

I have previously posted about the Jackfruit & its recipes  - Jackfruit Payasam (Gharayi), Jackfruit Fritters (Mullik) & Jackfruit Patholi in my blog. You can check it out by clicking on these names. 

Jackfruit (Ponsa) Idlis to be eaten with a dollop of ghee



Jackfruit Plums (deseeded) - about 15
Rice - 1 cup
Powdered jaggery - 1/4 to 1/2 cup
Grated coconut - 1/2 cup
Ghee (clarified Butter) - for smearing the idli mould & also to be eaten with idli
Salt to taste

Method :

  1. Soak rice for about an hour. Then drain water completely.
  2. In the meantime, chop the Jack plums and keep them aside.
  3. Grind the chopped jack plums, grated coconut & powdered jaggery to a smooth paste without adding any water. When done, remove it in a bowl.
  4. In the same mixie jar, add the drained rice and grind it to a coarse powder without adding any water.
  5. Add the coarsely powdered rice and salt into the bowl (containing the jackfruit mixture) and mix it thoroughly into a smooth paste without any lumps.
  6. Now grease the idli moulds with ghee.
  7. Heat the idli steamer with water. If you are using pressure cooker, take care to remove the whistle.
  8. Fill the greased idli cups with the prepared batter and steam for 20 mins.
  9. When cooled remove the idlis from the mould with the knife/spoon.
  10. Serve hot with a dollop of ghee on top.

Jackfruit Plums deseeded

Rice soaked in water

Jackfruit plums being cut into pieces

Jackfruit plums, grated coconut & jaggery added in mixie jar

The above mixture ground to a fine paste

Rice ground coarsely

Rice powder & salt added to the above mixture

Mixed into a smooth paste without lumps
Ready for steaming
Idlis steamed and ready to be removed
Jackfruit Idlis ready to be served

Preparation time : 20 mins   
Soaking time        : 1 Hour
Cooking time       : 20 mins
Makes                   : 16 Idlis

  • While grinding do not add water at any stage. The batter will be watery and the idlis will not turn out well.
  • The quantity of powdered jaggery can be adjusted according to the sweetness you desire and also the sweetness of the jackfruit plums.
  • Any type of rice can be used. I have used Idly rice.
  • Do not discard the Jack fruit seeds (Bikkand in Konkani) as it can be used in various curries. Will share some recipes of Bikkand in the coming days.

Wednesday, June 9, 2021

Oats Veg Bhakri

Hello Friends, Its been quite a while ( to be precise almost 6 years ) since I have published any post on my blog. I might say that a lot of water has flown under the bridge. My grand-daughter just completed six years now and in the meantime, we have also changed our residence. So, overall it was quite hectic these last few years; but seeing my grand daughter growing up gave me and my spouse enough joy and believe me she is quite a handful! 

Well, I am now trying to get back to blogging  {I hope I have not forgotten how to go about it :) }.  I have now to get in touch with all my blogger friends, and hope to revive their contacts too. Looking forward to  your comments and reply like the good old days.

Frankly speaking, what gave me this sudden impetus to restart my blog is that I participated (having got the info from my husband's nephew) in a recipe contest organised by youthofGSB (Gowd Saraswat Brahmin community to which I belong) and they have published all the recipes in the book named Gowd Saraswat Recipe contest book in a pdf format. I think that's enough of my blabbering.  

As you all know that we are all looking for a healthy breakfast to start our day. I was in a mood to start something new and hence started searching on the net for some oats preparation. After a lot of search, I came across Oats Bhakri. I made some changes to suit the texture & palate. Bhakri is generally spread thickly. You can also refer to my earlier recipe of Red Pumpkin Bhakri

Oats Veg Bhakri served with a dollop of white home made butter


Oats (Instant)            - 1 cup
Semolina (regular)    - 1/2 cup
Curds                         - 1/4 cup
Green chillies            - 1 or 2 chopped
Water                        - approx 1 cup
Corriander leaves      - a small bunch chopped
Grated carrot             - 2 tbsps
Capsicum (chopped) - 2 tbsps
Tomato (chopped)     - 1 medium
Onion (chopped)       - 2 tbsps
Salt to taste
Oil for shallow frying


  1.  In a bowl, mix oats, semolina and salt.
  2.  Add curds & mix again.
  3. Next add water to dilute it slightly.
  4. Now add all the chopped vegetables, green chilies and coriander leaves and give it a good mix.
  5. At this stage, add water and mix again without any lumps. The batter should not be very dilute or thick. Let it sit for for about 10 mins.
  6. In the meantime, heat a griddle or tawa . Smear oil
  7. When the pan is hot enough, lower the heat and spread a ladle of the prepared batter not thinly.
  8. Dribble oil all around the bhakri and keep the flame on medium. 
  9. Now flip the bhakri and fry on the other side too.
  10. Continue in the same manner with the remaining batter.
  11. Tastes good with white home made butter.

Preparation Time: 15-20mins
Cooking time       :  20 mins
Makes                   :  8 Bhakris  of  size approx 5-6inches


Oats, Semolina & Salt placed in a bowl

Curds added to the above mixture
Chopped vegetables added to the above mixture
                                      Batter is mixed thoroughly so that no lumps are formed
Bhakri has been spread thickly on the hot griddle

Bhakri has been flipped over

All set & ready to serve

  • Chop the vegetables as finely as possible.
  • Oats can also be powdered though not much change in the texture of the bhakri.
  • Do not spread the batter thinly.
  • Serve with any chutney of your choice if you do not have white butter.
  • Bhakris have to be eaten hot.