Jackfruit/Panas is grown in abundance in my native. Almost every neighbouring house has atleast one jackfruit tree in their yard. When in season, and the tree is just loaded with these, apart from eating them just the fruit as it is, many a jackfruit dishes get created in the kitchens from curries, fritters, chips to steamed idlis. Today's dish is one such which I used to love next to chips and fritters.
Since AFAM was Jackfruit this month, I thought it would be a great idea to try this Dhodak which is made with ripe jackfruit. I resorted to the canned jackfruit. Its the first time I tried jackfruit in a can, and must say its pretty good. The liquid in the can is more like pure water and not at all syrupy, so that was a plus. I just drained all the liquid and washed the fruit pieces once with water.
Jackfruit pieces, ripe - 1 cup, approx. 7 whole pieces of the fruit.
Grated fresh/frozen coconut - 1/2 cup.
Rava/Semolina - 1 cup.
Grated Jaggery - 1/2 cup.
Salt - a pinch.
- Dry roast the rava/semolina on light heat till a nice aroma comes out of it. Keep it aside to cool.
- Make a COARSE paste by blending together the jackfruit pieces and the grated coconut.
- Mix the ground paste with the jaggery, rava and salt evenly. You may add very little water (not more than 1/2 cup) to adjust the consistency to semi-solid. The consistency of this is NOT like idli batter, its a little drier in this case. Keep this mixture aside for 15 minutes.
- Transfer the mixture to a dish which you will use in steamer, pat evenly to get a uniform level.
- In a wide vessel with about an inch of water, put another small vessel as a base and keep the dish with the mixture on top of it, such that the mixture is a raised level from the water and not in level with it. (See collage).
- Steam for 15-20 minutes by putting the lid of cooker on, but without its weight/whistle.
- Let it stand for 2 minutes and then cut into pieces and serve hot or cold. Tastes good either way.
- We usually steam this in one big dish and then cut into squares/rectangles and serve. You can also make this in usual idli stand putting little mixture in each mould.
- The traditional one uses 1 cup of coconut for the quantities mentioned above, but I have used only 1/2 cup.
- The thickness is also made like 1 1/2 inches ( like cake), but mine are slightly thinner here.
- You can serve them with a spoonful of ghee on top or they taste great just by themselves.
This post is my contribution to the AFAM- Jackfruit event hosted by the wonderful Lakshmi at Taste Of Mysore. Thanks for hosting Lakshmi.
AFAM is the brainchild of Maheshwari of Beyond The Usual.
Print this recipe