Mangalore Jackfruit Idli or Ponsa Idli is a flavorful, soft instant idli recipe prepared using ripe jackfruit, jaggery, coconut, and sooji rava or semolina.
Jackfruit Idli is also called pelata gatti, gidde, halasina hannina kadubu, ponsa muddo, etc., in local Indian languages. If you have been following my blog, you know how much Konkanis love jackfruit and the different delicacies they prepare using jackfruit.
This season I have posted some of the best recipes with jackfruit. In case you missed have missed them, then please check them out:
- Ponsa mulik or Jackfruit donut holes
- Appe or Paniyaram or appo with jackfruit
- Jackfruit seed curry or Bikkand gashi
- Mangalorean Kadgi Rava Fry
- Ponsa gharai or Jackfruit kheer
- Kadgi gojju or Village-style jackfruit curry
- Jackfruit burger
- Chane gashi with kadgi (chickpeas curry with raw jackfruit)
It is tough for me to choose one favorite among the recipes listed above as I love all of them. But if you were to force me to select one, I would go with Ponsa mulik first 🙂
What is your favorite jackfruit recipe or ponsa recipe?
In my recipes, I like to use fresh jackfruit (young or ripe). If fresh jackfruit is unavailable, then you may use the canned variety. In Konkani houses, ripe jackfruit is cooked in jaggery syrup and stored in the freezer so that they can use it any time of the year.
Young jackfruit is stored by adding salt in a large pot (bharni) along with jackfruit bulbs. After a few weeks, they are used to prepare savory recipes like salla gashi, upkari, and sanna polo.
Because we love jackfruit so much, we also visited halasina mela or jackfruit festival this year 🙂
Coming back to ponsa idli, if you have ripe jackfruit, this idli batter can be prepared in less than 10 minutes, and it hardly takes 15 minutes to steam them. So within less than 30 minutes, this delicious treat is ready to be served.
Do check out this recipe !!!!
Ingredients for MANGALORE JACKFRUIT IDLI | PONSA IDLI | HALASINA HANNINA KADUBU | PELATA GATTI
2 cups Jackfruit, ripe, chopped
½ cup Coconut, grated
½ cup Jaggery (Gud)
½ teaspoon Salt
1 cup Semolina or Suji or Sooji Rava
¼ cup Water (approximate amount)
How to make MANGALORE JACKFRUIT IDLI | PONSA IDLI | HALASINA HANNINA KADUBU | PELATA GATTI?
In a mixer jar or blender, add chopped jackfruit, grated coconut, jaggery, salt, and grind into a smooth paste. Do not add any water.
In a bowl, add suji or semolina, ground paste from above, water, and mix to form a thick batter. You can check the video here that shows how to prepare instant jackfruit idli?
How to steam jackfruit idli?
Traditionally, kudchempe paan or teak leaf is used to steam jackfruit idlis. But this leaf is not available everywhere. So you can cook the batter in jackfruit leaf, banana leaf, turmeric leaf, or simply in your idli mold or stand. Irrespective of what you choose to steam these idlis in, I assure you they taste good.
Grease the idli molds with ghee. Fill the ¾th portion of the mold with batter.
Place the idli molds or khotto kadubu (idlis in jackfruit leaf molds) in a steamer and steam on a medium flame for 15 minutes, or until the back of a spoon inserted at the center of the steamed idlis comes out clean. Check out the video here.
Tips:
- You can make these idlis even with idli rava or raw rice instead of semolina (sooji rava). If you are using idli rava, follow the same method and amounts described above. Just soak the idli rava initially for 15 minutes. If you are making with raw rice, use the same amount as semolina, but just soak the rice for 1 hour and then grind it along with jackfruit.
- You can make this idli more flavorful by adding cardamom powder, roasted cashews, almonds, or coconut bits.
Video recipe for Instant Idli with Jackfruit |PONSA IDLI | HALASNIA HANNINA KADUBU | MUDDO
Detailed step by step recipe for Instant Idli with Jackfruit | PONSA IDLI | HALASNIA HANNINA KADUBU | MUDDO
Mangalore Jackfruit Idli or Ponsa Idli is a flavorful, soft instant idli recipe prepared using ripe jackfruit, jaggery, coconut, and sooji rava or semolina.
Jackfruit Idli is also called pelata gatti, gidde, halasina hannina kadubu, ponsa muddo, etc., in local Indian languages.
- 2 cups Jackfruit, chopped
- ½ cup Coconut, grated
- ½ cup Jaggery (Gud)
- ½ teaspoon Salt
- 1 cup Semolina or Suji or Sooji Rava
- ¼ cup Water (approx)
-
In a mixer jar or blender, add chopped jackfruit, grated coconut, jaggery, salt, and grind into a smooth paste. Do not add any water.
-
In a bowl, add suji or semolina, ground paste from above, water, and mix to form a thick batter. You can check the video here that shows how to prepare instant jackfruit idli?
-
Traditionally, kudchempe paan or teak leaf is used to steam jackfruit idlis. But this leaf is not available everywhere. So you can cook the batter in jackfruit leaf, banana leaf, turmeric leaf, or simply in your idli mold or stand. Irrespective of what you choose to steam these idlis in, I assure you they taste good.
-
Grease the idli molds with ghee. Fill the ¾th portion of the mold with batter.
-
Place the idli molds or khotto kadubu (idlis in jackfruit leaf molds) in a steamer and steam on a medium flame for 15 minutes, or until the back of a spoon inserted at the center of the steamed idlis comes out clean. Check out the video here.
- You can make these idlis even with idli rava or raw rice instead of semolina (sooji rava). If you are using idli rava, follow the same method and amounts described above. Just soak the idli rava initially for 15 minutes. If you are making with raw rice, use the same amount as semolina, but just soak the rice for 1 hour and then grind it along with jackfruit.
- You can make this idli more flavorful by adding cardamom powder, roasted cashews, almonds, or coconut bits.
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