Ponsa polo / Jackfruit dosa

            In our Konkani community jack-fruit is used in many number of dishes..both raw and ripe.I think there is hardly anyone who dislikes jack-fruit or the delicacies made from it. You can find many number of recipes in our archive using jack-fruit including its seeds and other parts which many people throw as waste.Today  I am sharing a sweet dosa recipe using ripe jack-fruit. You can use over ripe variety called as ‘Tilvo’ or firm variety called as ‘Barko’ in our language.The aroma of the dosa fills up the entire house and you just cant stop at one…do try this before the season comes to an end and also have a look at other recipes from our Archives.

Ingredients:-

  • 1 cup dosa rice
  • 1/2  to 3/4th cup of chopped ripe jack-fruit
  • 3 to 4 tbsp. of grated coconut
  • Jaggery as required
  • Ghee or oil for frying
  • A pinch salt (optional)
Method:-
  1. Soak dosa rice for 2-3 hours, drain.. wash well and transfer to a mixer jar
  2. Add the chopped jackfruit ,jaggery, and coconut.
  3. Grind to a not so fine paste( a stage before fine) using as little water as possible
  4. Remove to a vessel and add salt.
  5. Mix well and check the consistency. add water ONLY if required.
To Prepare dosa:
  1. Heat a pan or tava and smear ghee or oil.
  2. Turn the flame to medium high, pour a ladle full of batter and spread gently.
  3. Drizzle ghee on the sides and let it roast.
  4. Flip and roast the other side too.
 Serve the dosa hot for breakfast or for evening snack…  with some ghee on the side or as such

Notes:-

  1. I have used dosa rice ..you can also use regular cooking rice.
  2. I love my dosa a bit soft ..so I have used 3/4th cup of jackfruit. you can also do using just 1/2  cup.
  3. Adding too much of coconut and jackfruit may result in the dosas  sticking to the pan.
  4. Adjust jaggery as per the sweetness preferred and the sweetness of the jackfruit.
  5. Adding a pinch of salt enhances the flavour. you can omit if you don’t prefer.
  6. The batter does’nt require fermentation and can be used immediately.
  7. The batter consistency should be like regular dosa batter. – neither too thick nor too watery.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star