Kadgi Rava Fry is delicious and addictive finger food or appetizer that is crispy outside and has a meaty texture on the inside prepared using young tender green jackfruit.
If you are born and brought up in the coastal region of Karnataka, India, you all know summer means eating jackfruit and mangoes. The latest trend is the use of young jackfruit to prepare burgers and "meat" balls - thus making the transition to a vegan diet easy for those who consume non-vegetarian food regularly.
Last year I posted jeev kadgi podi (rava fry with breadfruit). My audience just loved it.
JACKFRUIT vs. BREADFRUIT
Breadfruit and jackfruit are not the same. The flavor and texture of both these are totally different. Jackfruit is bigger in size. Breadfruit is white to light yellow and tastes like bread when cooked. Jackfruit has many bulbs; when ripe, the fruit/bulb turns yellow/orange and sweet as honey. When the jackfruit is young/tender, it is used as an alternative to meat in vegan and vegetarian diets.
RAVA FRY
Rava fry is a popular fish-fry recipe in the Mangalore-Udupi region. You will find a variety of rava fries in any seafood restaurant that includes bangade (raju), anjal (visonu), pomfret (manji), silverfish or bolangir (motiale), pedvo, kane (nogli), and more.
The coated masala for rava fry is so tasty and simple that vegetarians started to make it with vegetables. Popular vegetables used for rava fry are breadfruit (jeev kadgi) and young/tender jackfruit (kadgi). Other options include pumpkin (dudde), cauliflower, baby corn, paneer, pointed gourd (gointa), sweet potato (Kananga), potatoes, raw banana, ripe banana (nendrabale), bitter melon (karate), etc.
In the coastal region, if you visit any Konkani events or weeding during summer, there is a good probability that the menu will have ambe upkari (mango curry) and/or kadgi podi.
Ingredients for MANGALOREAN KADGI RAVA FRY | RAW JACKFRUIT FRITTERS | KATHAL KE PAKODA
12 to 15 Young, green Jackfruit, cut into cubes of ½ inch thickness
1 teaspoon Salt
½ cup Rice flour
¼ teaspoon Asafoetida or Hing
½ teaspoon Salt
1 teaspoon Red chile powder
½ cup Water, in increments
½ cup Bombay rava (Fine sooji or semolina)
Oil for frying (I prefer coconut oil)
How to make MANGALOREAN KADGI RAVA FRY | RAW JACKFRUIT FRITTERS | KATHAL KE PAKORA
How to cook jackfruit for pakoda?
In a bowl that fits your pressure cooker, add jackfruit cubes, salt, and mix. Place the trivet in your cooker with 1 to 2 cups of water. Now place the bowl with jackfruit, close the lid, and pressure cook for two whistles. One whistle should be on a high flame and one on a medium flame. Let the pressure release naturally. Check out the video here.
Making of Rava Fry
In another bowl, add rice flour, hing, salt to taste, red chile powder, and now add water starting with ¼ cup and increase little by little only if needed to make a medium-thick smooth paste.
Add the cooked jackfruit slices to the paste prepared above and toss so that each slice gets evenly coated with the paste.
Heat oil in a pan for frying. Keep it on medium flame. On a plate, take fine rava (sooji or semolina) and coat each piece of jackfruit with rava.
Once the oil is hot and ready for frying, drop 5 to 6 jackfruit slices depending on the size of the pan, and cook on medium flame, occasionally flipping till it becomes crispy and golden brown on both sides.
Transfer it to a paper towel to absorb any excess oil. Repeat this for the remaining slices.
SOME TIPS TO GET CRISPY RAVA FRY
I have already added a few important tips here.
- If the paste you prepared becomes too dry, adjust it by splashing water, and if it becomes too thin, add more rice flour and adjust accordingly. Check out the video here.
- You can still make the recipe if you don't find semolina or sooji. Before dropping in oil, take rice flour on a plate, toss each slice in rice flour again and fry.
- The frying time depends on the thickness of the jackfruit slices.
- Do not overcrowd the pan with the jackfruit slices. They will stick to each other and will not cook uniformly.
- For a successful outcome, always heat oil on medium flame and fry on medium flame. The only time you can switch the flame to high is when you drop the slices into the oil and when you remove the rava fry pieces from the oil.
- If the oil is too cold, it will absorb excess oil. To check if the oil is hot, add a small piece of jackfruit slice and check if it sizzles and comes up.
Video recipe for MANGALOREAN KADGI RAVA FRY | RAW JACKFRUIT FRITTERS | KATHAL KE PAKORA
Detailed recipe for MANGALOREAN KADGI RAVA FRY | RAW JACKFRUIT FRITTERS | KATHAL KE PAKODA
Recipe card
Mangalorean Kadgi Rava Fry | Raw Jackfruit Fritters | Kathal Pakoda
Ingredients
- 12 to 15 Young jackfruit , unripe jackfruit, cut into cubes of ½ inch thickness
- 1 teaspoon Salt
- ½ cup Rice flour
- ¼ teaspoon Asafoetida or Hing
- ½ teaspoon Salt
- 1 teaspoon Red chile powder
- ½ cup Water , in increments
- ½ cup Semolina or Fine sooji or Bombay rava
- Oil , for frying. I prefer coconut oil.
Instructions
How To Cook Jackfruit For Pakoda?
- In a bowl that fits your pressure cooker, add jackfruit cubes, salt, and mix. Place the trivet in your cooker with 1 to 2 cups of water. Now place the bowl with jackfruit, close the lid, and pressure cook for two whistles. One whistle should be on a high flame and one on a medium flame. Let the pressure release naturally. Check out the video of Jackfruit Fritters.12 to 15 Young jackfruit, 1 teaspoon Salt
Making Of Rava Fry
- In another bowl, add rice flour, hing, salt to taste, red chile powder, and now add water, starting with ¼ cup and increaseing little by little only if needed to make a medium-thick smooth paste.½ cup Rice flour, ¼ teaspoon Asafoetida, ½ teaspoon Salt, 1 teaspoon Red chile powder, ½ cup Water
- Add the cooked jackfruit slices to the paste prepared above and toss so that each slice gets evenly coated with the paste.
- Heat oil in a pan for frying. Keep it on medium flame. On a plate, take fine rava (sooji or semolina) and coat each piece of jackfruit with rava.Oil, ½ cup Semolina
- Once the oil is hot and ready for frying, drop 5 to 6 jackfruit slices depending on the size of the pan, and cook on medium flame, occasionally flipping till it becomes crispy and golden brown on both sides.
- Transfer it to a paper towel to absorb any excess oil. Repeat this for the remaining slices.
Notes
- If the paste you prepared becomes too dry, adjust it by splashing water, and if it becomes too thin, add more rice flour and adjust accordingly. Check out the video of preparing kadgi rava fry.
- You can still make the recipe if you don’t find semolina or sooji. Before dropping in oil, take rice flour on a plate, toss each slice in rice flour again and fry.
- The frying time depends on the thickness of the jackfruit slices.
- Do not overcrowd the pan with the jackfruit slices. They will stick to each other and will not cook uniformly.
- For a successful outcome, always heat oil on medium flame and fry on medium flame. The only time you can switch the flame to high is when you drop the slices into the oil and when you remove the rava fry pieces from the oil.
- If the oil is too cold, it will absorb excess oil. To check if the oil is hot, add a small piece of jackfruit slice and check if it sizzles and comes up.
Nutrition
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Tayler Ross
I love jackfruit, so I was so excited to try this recipe! It turned out perfectly and I can't wait to make it again soon!