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

                                         

Ingredients:

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

Note:

• 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.