jackfruit idli | halasina hannina kadubu | pelata gatti/gidde| ponsa muddo

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pelata gattigidde

jackfruit idli, halasina hannina kadubu, pelata gatti/gidde, ponsa muddo is a sweet idli made from jackfruit. my mother in law makes these idlis very commonly during the jackfruit season. authentically, in south canara these idlis are steamed on teak tree’s leaves (pelata ere), which gives an amazing colour and flavor to them. (below image source wiki)

teak leaves

honestly, i am not a big fan of jackfruit. hence the recipe is shared and clicked by mother in law. she loves it a lot. sincerely, now it has been a long time since i had eaten it. this is my husband’s favorite dish. but unfortunately we do not get jackfruit here in australia, hence he has to be satisfied with just photos from his mother 🙂

jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 11

i am sharing authentic way of preparing these idlis with teak leaves, however these idlis can be easily prepared in banana leaves, idli stand or glass as well. the idli is lightly sweetened by adding liquid jaggery and tastes best when served with ghee or honey. the jackfruit idlis were simply divine.

i do have a collection of idli recipes, and you may want to look at my idli with cooked riceidly with idli ravakotte kadubu. i am also having recipes of set dosemysore masala dosaonion uttapamdavangere benne dosaneer doseheerekai dose.

jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 13

jackfruit idli, halasina hannina kadubu, pelata gatti/gidde, ponsa muddo recipe card:

5 from 1 vote
teak leaves
jackfruit idli, halasina hannina kadubu, pelata gatti/gidde, ponsa muddo
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
jackfruit idli, halasina hannina kadubu, pelata gatti/gidde, ponsa muddo
Course: idli
Cuisine: south canara
Servings: 5 -6 Servings
Author: Hebbar's Kitchen
Ingredients (1 cup = 250 ML)
  • 2 - 2.5 cups - pods of ripe jackfruit / panas / halasina hannu
  • 1 and ¼ cup rava/semolina/bombay rava
  • ½ cup grated coconut
  • ¼ cup jaggery
  • salt a pinch
  • ghee / honey for serving
Instructions
  1. cut the jackfruit with a sharp knife and separate the pods. remove the seeds of jackfruit pods. do not throw the seeds as you can prepare stir fry and or sambar from it.
  2. put the jackfruit pods in a mixer jar and blend it to a smooth puree without adding any water.
  3. now add jaggery and blend well. (adjust the jaggery according to your sweetness level)
  4. transfer the puree to a bowl and add grated coconut, salt. mix it well and set aside.
  5. now steam the semolina / bombay rava / sooji for 20 minutes without adding any water to sooji. but you do need to add water into your steamer.
  6. add the jackfruit puree to the above steamed rava and mix well.
  7. mix well to make a thick idli batter.
  8. these idli's are usually prepared with fresh teak leaves. if you do not have teak leaves use banana leaf or normal idli stand or even cups and follow the same procedure for cooking idli.
  9. clean the fresh teak leaves and add a ladleful of jackfruit puree and rava mix to the teak leaves.
  10. fold the leaves as shown below.
  11. cook it in a idli cooker on medium flame for 30 minutes. switch of the flame.
  12. after 5 minutes jackfruit idli and keep it aside for 5 minutes.
  13. serve the jackfruit idli hot with ghee or honey.

jackfruit idli | halasina hannina kadubu | pelata gatti/gidde | ponsa muddo photo recipe:

  1. cut the jackfruit with a sharp knife and separate the pods. remove the seeds of jackfruit pods. do not throw the seeds as you can prepare stir fry and or sambar from it.
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 14
  2. put the jackfruit pods in a mixer jar and blend it to a smooth puree without adding any water.
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 1
  3. now add jaggery and blend well. (adjust the jaggery according to your sweetness level)
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 2
  4. transfer the puree to a bowl and add grated coconut, salt. mix it well and set aside.
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 6
  5. now steam the semolina / bombay rava / sooji for 20 minutes without adding any water to sooji. but you do need to add water into your steamer.
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 5
  6. add the jackfruit puree to the above steamed rava and mix well.
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 7
  7. mix well to make a thick idli batter.
  8. these idli’s are usually prepared with fresh teak leaves. if you do not have teak leaves use banana leaf or normal idli stand or even cups and follow the same procedure for cooking idli.
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 3
  9. clean the fresh teak leaves and add a ladleful of jackfruit puree and rava mix to the teak leaves.
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 9
  10. fold the leaves as shown below.
    jackfruit idli, halasina hannina kadubu, pelata gatti:gidde, ponsa muddo 10
  11. cook it in a idli cooker on medium flame for 30 minutes. switch of the flame.
  12. after 5 minutes jackfruit idli and keep it aside for 5 minutes.
  13. serve the  jackfruit idli hot with ghee or honey.
    pelata gattigidde

notes

  1. if you do not have the teak leaves, use normal idli stand, banana leaf or cups
  2. while grinding the jack fruit  do not add water to it. the paste may turn watery and idli will be sticky.
  3. when idli is done, remove the lid and set aside for 5 minutes so that you can demould the idlis easily without breaking it.
  4. you can also make these idli by using rice rava or rice instead of semolina.
  5. the batter doesn’t need any fermentation, so that you can prepare the batter whenever you feel like to make idlis.

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