Raw Jack fruit dosa | Gujje Dose | Halasinakayi dose | Sunshine Dosa | Kathal Dosa : Gluten free jack fruit crepes

Raw jack fruit dosa needs no fermentation and can be made in a jiffy. It's gluten free and vegan. You need jack fruits that is raw and firm. Please do not use tender jack fruit (baby jack fruit) to make this. Please refer to CookwithSmile blog. She has put tender jack fruit pictures.  We are using fully grown jack fruit that is yet to ripen. Look at the picture below.

The aroma of this dosa makes you want to eat more. The subtle flavor of jack fruit makes you salivate. Don't believe.., just make it once. You'll hunt for raw jack fruit to make them again and again.

We call it Sunshine Dosa at home because of the vibrant yellow color.

Here goes the recipe:

Preparation Time: 10 mins
Cooking Time: About a minute for each dosa
Serves: 4 adults (Makes about 18 to 20 dosas)


Ingredients:
2 cups raw rice (normal sona masoori/ponni would do)
4 cups raw jackfruit (remove the seeds & cut into small pieces)
1 tbsp fresh/frozen grated coconut, optional
salt according to taste.

Additional ingredients:
Few drops of coconut oil/cooking oil for each dosa.

Method:

• Soak the rice for at least 5 hours.

• De seed the jack fruit and chop them into small pieces.

• Grind the rice along with the jackfruit, coconut & make smooth paste out of it. The batter should be just like any other normal dosa batter.

• Add salt according to taste & start preparing the dosas immediately. (No fermentation required) Refer to the video below.  

• Serve the dosa with honey, chutney or any dip of your choice. Tender jack fruit sambar/koddel goes very well with this dosa.

PS: This is one of my revisited posts. 

Halasina Appa (Jackfruit appa)

Though my native is not south canara, I am influenced by South Canara recipes so much that people keep asking me whether I am from Mangalore/Udupi. I am from Chikmagalur (Karnataka, India) & my husband is from South Canara (Udupi). This is how I came under the influence of south canara recipes & I have learnt all these recipes after my wedding. I have learnt these from my mom-in-law, my hubby's relatives, my co-sister and so on. But, whenever I visit his village, I feel, I know nothing about south canara recipes.

Ok, here is the recipe of another south canara delicacy passed over to me on phone :)

Ingredients:
2 cups jackfruit deseeded & finely chopped
2 cups raw rice
¾ cup jaggery/brown sugar
¼ cup grated coconut
1 pinch salt
1 medium pinch of baking soda
1 tbsp oil

Method:

• Soak the rice in warm water for about 3-4 hours.
• Grind the rice, jackfruit & jiggery. The batter should be of dropping consistency (like normal idli batter).
• Let the batter rest for 2 hours.
• Add baking soda, salt & mix well. Add 2-3 drops of oil to the mould, pour spoonful of batter on to the paddu/guliyappa/gundpongalu mould & cook on a slow flame on both sides until each side turns golden brown.

Variation: This batter can be used for preparing deep fried appas too. Just make the batter little thick & pour spoonful of batter in hot oil & deep fry till it turns golden brown

Halsina Hannu Dose (Ripened jackfruit dosa)

After eating whole lot of gujje (raw jackfruit) recipes & receiving the tantrums from hubby & son.., decided to impress them by cooking something different. So, tried recipes like godi shira(wheat flour kesari baath), besan laadu, pundi etc..

Today, While passing by the fruit stall, I again got attracted by the aroma of jackfruit :)))
I was sick for couple of days & wanted to regain my apetite back. Thought, jackfruit could help me in regaining my apetite, but was little hesitant to buy.., as my family members might go on a strike.They were already fed up with raw jackfruit :((

My mind was not ready to give up on this, as I had already decided the recipe & the tangy combination for this dosa. Hence went ahead & got the jackfruit(ripened). Also, prepared the dosa & tangy, spicy gojju with that. I loved eating & not only that.., my hubby didnot utter a word (he was happy eating too..).


Here goes the recipe

Ingredients:
1.5 cups raw rice
3 cups ripened jackfruits (deseeded & finely chopped)
1.5 tbsp grated coconut (fresh/frozen)
salt according to taste

Method:

• Soak the rice in warm water for 3 hours
• Grind together the rice, jackfruits, coconut & prepare a smooth batter out of it. Batter should be similar to the normal urad dal dosa.
• Add salt & start preparing dosa immediately. This batter doesnot need fermentation.
• Have this dosa with honey or any spicy chutney.

I love to have this with a tangy & spicy gojju(curry) prepared with tendli/old cucumber/snake gourd.The sweetness of this dosa combined with the tangy gojju.., wow!!!
I have already published the tondekayi gojju recipe. You can find it here. I replaced tendli/tondekayi with padavalakayi/snake gourd & the gojju is ready

Here is the plate for you & Veda(Iyengar's Kitchen) who is hosting a Challenge event. It has dosa with honey & tangy padavalakayi gojju.

Gujje Palya (Raw JackFruit Stir-fry)

Here I come with one more gujje recipe..Today, we had called up to India and my husband had an interesting conversation with his aunt regarding this downpour of gujje dishes...

Hubby: Hello Auntie
Aunt: Hello, How are you? what did you have for breakfast?
Hubby: Oh aunt! dont ask me about food..we are having gujje dishes from last 15 days (so mean of him..it is only from last 2-3 days :((( )
Aunt: what? last 15 days!!!! what all dishes did she prepare?
Hubby: Gujje palya, Gujje dosa, Gujje Sambar, Gujje Avial, Gujje Rice, Gujje kosambari.....
Aunt: what? Gujje Rice, Gujje Kosambari ![ @#%#$@ - i am guessing this will be the expression on her face]
Hubby: Yes auntie..we are forced to eat such illegal things...
Aunt: Give the phone to her..let me talk to her...

Me: Hello auntie..you wanted to talk to me?
Aunt: Hello..How are you? BTW, can you please share the recipes for gujje rice and Gujje kosambari? Infact, I have already asked my son to browse through your blog to search for these recipes..by now, i think he must have found out....
Me: oh Auntie..hold on (cursing my hubby)...dont go by his words...he is exaggerating things..you being an expert, I have learnt the recipes from you & mom-in-law, how can there be a recipe of gujje that you dont know!! There is no such thing as gujje rice or gujje kosambari..he is trying to make fun of me for my gujje dishes...i have prepared only few of them..that too, I am the only person eating these dishes..those two (my hubby and my son) have stopped eating these gujje dishes from the first day itself....

So, she hung up

This conversation made me even more determined :)..so, here is my next gujje recipe...this time, there was no other choice...both my hubby and my son had to eat this...donno whether they liked it or not....at least i didn't have the courage to find it out..

So, here is the recipe of gujje palya ( a slightly different palya than the normal stir-frys)

Ingredients:
1 cup gujje / raw jackfruit finely chopped(tender green jackfruit)
2-3 tbsp grated coconut (fresh/frozen)
1 tsp mustard seeds/saasive
1 tsp huli pudi/amchur powder/gooseberry powder
1 pinch turmeric powder/haldi/arisina
2 red chillies
salt according to taste
1tbsp coconut oil (normal cooking oil can also be used)
1 tsp jeera/cumin seeds
4 curry leaves

Method:

• Cook the raw jackfruit until tender by adding little salt (Can pressure cook for 1-2 whistles)
• In a broad kadai, add oil, when oil is hot, add jeera, turmeric & curry leaves
• To this, add the cooked jackfruit, amchur powder & salt.
  
• Make a smooth paste of coconut, mustard seeds, red chillies by adding little water.
• Add this paste to the cooked jackfruit, mix well & cook the whole mixture for 4-5 mins.
• Gujje palya is ready to be served. Can have this with chapathi, rice.

My entry for 'Challenge event' by Iyengar's Kitchen(Veda).

gujje & hesaru kalu koddel (raw jackfruit & sprouted green gram curry)

It will be raining gujje recipes in my blog for few more days :)) I have 4kg of gujje got from the shop & am happy eating all of them (of course I'll let my family eat too)

Today I will be sharing the gujje koddel recipe. Koddel is a tulu word for sambar. Tulu : Gujje English : Raw jackfruit Kannada : halasina kayi.
Before going to the recipe, I want to share a good news with you. Hurray!!, I got an award for my blog. Thanks a lot Lakshmi for giving me this award.



Now, time for noting the ingredients:
1 cup raw jackfruit (cut into medium sized pieces)
1/2 cup sprouted green gram/hesaru kalu.
3/4 cup grated coconut (fresh/frozen)
1 tsp cumin seeds/jeera
2.5 tsps dhania/coriander seeds
1/4th tsp methi seeds/fenugreek seeds
4-5 red chillis (paprika)
1 small lemon sized tamarind (soaked in water)
1 tsp powdered jaggery

for tempering:
1.5 tsp oil
1 tsp mustard seeds/saasive
1 pinch hing/asafoetida
3-4 curry leaves

Method:

• Cook the gujje & sprouted moong dal until they are soft.
• Dry roast the dhania, jeera, red chillis, methi seeds separately. Allow it cool
• Grind the dry roasted masala along with the coconut & tamarind & make a smooth paste.
• Add this masala paste to the cooked gujje & moong dal. Add little water if requred.
• Add salt, jaggery & allow the sambar to boil.
• In a small pan add oil, when oil is hot, add mustard seeds. When mustard seeds splutter, add hing, curry leaves. Add this tadka to the sambar prepared & mix well.

Note: The authentic gujje koddel will be without the sprouted green gram.

Below picture has rice, gujje koddel & kumbalakayi palya(pumpkin curry)