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Saturday, May 24, 2014

Halasina Hannina(Jackfruit) Idli(Kadubu)

4 cups Rice Rava (Preferred: Sona Masuri)
8 cups Jackfruit Pulp (Preferred: Tuluva Jackfruit)
1 cup Water
1.5 - 2 cups grated Jaggary
Salt to taste
2 Banana leaves

Wash rice and spread it on a kitchen towel or clean cotton cloth to dry for about 10 hrs.
Once all the water is dried up, grind the rice without adding water. Make sure that you don't grind it to smooth powdery texture. It should be like Idli Rava as shown in the picture below.

Cut the jackfruit and remove the fruits.

Remove the seeds and other unwanted parts as shown in the picture below.

Squeeze the pulp from the jackfruits by rubbing it on a perforated vessel as shown in the picture below or put this in a mixer and grind them for few seconds, squeeze and remove the unwanted particles.

Add around 1 cup of water, grated jaggary and mix well.

Add rice rava, salt and mix well. The consistency of the batter should be like that of thick milkshake.

Place the banana leaves over the flame for few seconds, wipe it using a clean cotton cloth. Place the banana leaves in a cooker container / traditional steamer as shown in the picture below and heat. Once the bottom water gets boiled, pour the prepared Idli batter as shown in the picture below.

Cover the lid and steam cook for about 15-20 mins in high flame and another 40-45 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Slice and serve them hot along with ghee and any kind of Sambar or Chutney