Jeev Kadgi Podi | Breadfruit Rava Fry Or Fritters | Fried Breadfruit

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5 from 3 votes

Jeev Kadgi Podi | Breadfruit Rava Fry Or Fritters | Fried Breadfruit

Jeev Kadgi Podi | Breadfruit Rava Fry or Fritters are deep-fried bites, crispy on the outside, soft and creamy on the inside, makes a perfect side or snack for any special gathering or festivals. These fritters can be prepared in less than 30 mins. The recipe is vegan and gluten-free.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish, Snack

Cuisine: Coastal Karnataka, Kerala, Konkani, Maluku Islands, New Guinea, North America, Philippines, South America, South India, sri lanka

Diet: Vegan

Servings:

Calories: 183kcal

Author: Kushi

Ingredients

½ medium Breadfruit
½ cup Rice flour
1 to 1.5 teaspoon Red chile powder
¼ teaspoon Asafoetida or Hing powder
Salt , to taste
½ cup Water (approx)
½ cup Semolina or Bombay rava or Fine sooji (check tips for substitute)
Oil , for frying (I personally prefer Coconut oil)

Instructions

Step I

Peel of the green skin of raw unripe breadfruit. Cut the whole fruit in half. Cut the half into quarters and remove the excess innermost (cental) hard white core.
½ medium Breadfruit
Now cut the breadfruit into even slices or triangles of desired thickness. I go by eye measurement (approx. 3 to 5 mm thick for thin crispy fritters). If you want thinner crispy fritters, slice them thin. But if you want fritters that are soft and creamy on the inside, with a crispy exterior, then slice the breadfruit a little thick, around ¼ inch. I do both versions, but today the ones shown in the picture are for thin crispy slices.
In a bowl, add rice flour, red chile powder, hing, salt to taste, and now add water starting with ¼ cup and increase little by little only if needed to make a medium-thick smooth paste.
½ cup Rice flour, 1 to 1.5 teaspoon Red chile powder, ¼ teaspoon Asafoetida, Salt, ½ cup Water
Toss the cut breadfruit slices in the paste prepared above so that each slice is coated with the paste. Keep this aside.

Step II

Heat oil in a pan for frying on medium flame.
Oil
In a plate take fine sooji or semolina. Coat each piece of breadfruit with semolina.
½ cup Semolina
Once the oil is hot and ready for frying, drop the breadfruit slices about 5 to 6 depending on the size of the pan and cook on medium flame flipping occasionally till it becomes crispy and golden brown on both sides. At this point, fritters come up and start floating.
Transfer it to a paper towel to absorb any excess oil. repeat this for the remaining breadfruit slices.
Jeev Kadgi Podi | Breadfruit Rava Fry is ready. Serve hot and enjoy.

Notes

If the paste prepared is too dry, adjust it with splashing water and if it becomes too thin, then add more rice flour.
Do not overcrowd the pan with the slices. They will stick to each other and will not cook uniformly.
If you don’t find semolina or sooji you can still make the recipe. Just before dropping in oil, take rice flour or panko or regular bread crumbs in a plate, toss each slice in any of the above, and fry. Even this will become crispy and tasty.
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 remove the slices once cooked from oil.
If you like fritters with a soft and creamy texture, then remove them as soon as the outer surface turns crispy.
If the oil is too hot, it will become dark soon and remains uncooked inside, and if it is too cold it will absorb excess oil.
To check if the oil is hot, add a piece of breadfruit slice and check if it sizzles and comes up.
The amount of time to fry depends on the thickness of the breadfruit slices.

Nutrition