Saturday, May 12, 2012

Raw Jackfruit / Halasinakayi Dosa


Raw Jackfruit Sheaths - 50
Raw Rice - 1 cup
Water - 2 cups
Salt to taste
Oil/Ghee for roasting each dosa - 1/4 tsp (I prefer fresh coconut oil)


  1. Grind raw jackfruit sheaths and rice into a smooth batter using water.
  2. Add salt and grind for 2-3mins.
  4. Heat a griddle.
  5. Take a large serving spoon or a basting spoon full of batter and spread it carefully and evenly in circular direction into a thin dosa.
  6. Smear little oil/ghee over the dosa.
  7. Set the flame to low and let it roast.
  8. When the dosa is roasted well and is crisp, the edges will start leaving the griddle.
  9. Now carefully remove the dosa out from the griddle using a spatula.
  10. Serve with honey mixed with ghee or grilled red chilli-onion chutney.
  1. The color and flavor of dosa is greatly dependent on the quality and type of the jackfruit sheaths.
  2. The batter prepared using the jackfruit sheaths grown during monsoon require lesser water than those grown during summer.
  3. The jackfruit sheaths should be raw, thick and firm without any sweetness.


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