Jackfruit Idli Recipe – Pansu Idli
Jackfruit Idli, also known as Pansu Idli, is a delicious and nutritious South Indian breakfast dish. It combines the natural sweetness of ripe jackfruit with the savory goodness of traditional idli, making it a perfect treat for those who love fusion food with a healthy twist. Packed with high-protein ingredients and full of flavor, this dish is a great addition to your breakfast repertoire. It’s also vegetarian and requires no fermentation, which makes it even more convenient to prepare. Let’s dive into this flavorful recipe and discover how to make Jackfruit Idli, a tropical delight with a soft, fluffy texture.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Fresh coconut (grated) | 1 cup |
| Jaggery | 1/2 cup |
| Cardamom powder (Elaichi) | 1 teaspoon |
| Salt | 1 pinch |
| Ghee (for greasing idli moulds) | As required |
| Jackfruit (ripe, Kathal) | 2-2 pieces (roughly chopped) |
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
Servings:
- Serves 4 people
Cuisine:
- South Indian
Course:
- South Indian Breakfast
Diet:
- High Protein Vegetarian
Instructions:
To begin making the Jackfruit Idli recipe, start by peeling the jackfruit, deseeding it, and chopping it roughly into smaller pieces. This step is essential as it helps the jackfruit blend easily into a smooth puree.
Next, take the chopped jackfruit pieces, jaggery, grated coconut, and cardamom powder, and combine them in a mixer. Add a little water to the mixture and blend it into a smooth paste. The jaggery will give a natural sweetness to the idlis, while the coconut adds a rich flavor and texture.
Once the mixture is ready, transfer the jackfruit puree into a large mixing bowl. To this bowl, add rice rava (or semolina), and a pinch of salt. Mix everything thoroughly until the ingredients are well incorporated.
Let the batter sit for about 10 to 20 minutes. This resting period is important because it allows the rice rava to soak up the moisture, ensuring the batter has the right consistency. After the resting time, check the consistency of the batter. It should be a bit thicker than regular idli batter, which ensures a soft, fluffy texture when steamed. There is no need for fermentation in this recipe, making it a quicker option for a delicious breakfast.
While the batter is resting, heat water in an idli steamer or a large pot with a steaming rack. Grease the idli moulds with a little ghee to prevent the idlis from sticking.
Once the steamer is ready, pour the jackfruit batter into the idli cavities, filling them up about 3/4 of the way. Place the idli stand in the steamer and steam the idlis on medium heat for about 15 minutes. You can check if they’re done by pricking them with a toothpick—if the toothpick comes out clean, the idlis are cooked through.
After the idlis are steamed, let the steamer stand for a few minutes to cool down slightly. Then, use a spoon or a knife to gently remove the idlis from the moulds. You’ll notice the soft, slightly sweet, and aromatic idlis, with a tender texture and a beautiful yellow hue from the jackfruit.
Serve your Jackfruit Idlis hot with traditional Idli Dosa Milagai Podi (chutney powder) or a spicy Garlic Chutney for an added burst of flavor. For the perfect South Indian breakfast, enjoy these idlis alongside a cup of Filter Coffee.
Tips:
- Make sure the jackfruit is ripe and sweet for the best flavor. If the jackfruit is too fibrous, make sure to remove the tough parts before blending.
- If you prefer a more traditional taste, you can substitute jaggery with sugar, but jaggery gives it an authentic and rich flavor.
- You can adjust the consistency of the batter by adding a little more water if needed, but make sure the batter is thicker than regular idli batter for the best results.
Jackfruit Idli is a fantastic way to incorporate the flavors of tropical fruit into your regular idli recipe. It’s an easy-to-make, healthy, and filling dish that’s perfect for a satisfying breakfast.
