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 Beeja Saaru | Jackfruit seeds Rasam | Kotte Saaru: South Indian Rasam Recipes

Jack fruit is used extensively in the South Canara Region of Karnataka. It is less consumed as a fruit, but used as a vegetable in the day to day cooking. To name a few, raw jack fruit is used to make chips, papads/fritters, sambar (koddel or huli), sabzi (palya), and dosa. Ripened jack fruit is also used to make kadubu (idli), dosa and mulka. The seeds of the ripened jack fruit is dried and used too. Posting below is a picture of jackfruit chips.

I learnt this unique jack fruit seeds rasam during my last visit to India. You will need minimal ingredients to prepare this flavorful rasam. Kotte is a Tulu word for Jack fruit seeds.

Preparation Time: 10 mins
Cooking Time: 45-60 mins
Serves: 3-4

Ingredients:
Jack fruit seeds: 12-14 nos, skinned
Green chili: 2 nos, slit
Tamarind: marble sized
Garlic: 1 lobe or about 1/2 tsp
Salt: As needed
Turmeric: a pinch
Rasam powder: 1/2 tsp, more or less
Water: About 4 cups, divided use

For tempering:
Coconut oil: 1 tsp, refer notes
Mustard seeds: 1/2 tsp
Finely chopped garlic: 1 tsp
Finely chopped onion: 2-3 tbsp
Cumin seeds: 1/4 tsp

Method:
Crush the jack fruit seeds roughly. Add the green chili, tamarind, roughly chopped garlic, crushed jack fruit seeds, and salt to a sauce pan. Add about 2 cups of water and turmeric.

Boil the water until the jack fruit seeds are soft and tender. It will take a good 30-35 mins for the seeds to cook completely. Water would also reduce significantly. Allow the seeds mixture to cool completely.

When cool, drain the water and preserve the drained water. Make a smooth paste of the cooked seeds, green chili, tamarind and garlic.

Scoop out the paste to the same sauce pan. Add the drained water, more water (as needed), rasam powder and salt (if needed). Boil the mixture for 5-7 mins on medium-high. Turn off the heat.
Prepare the tempering. Add the coconut oil to a small pan. When oil is hot, throw in the mustard and cumin seeds. When seeds crackle, add the garlic and saute till the garlic is golden brown.

Add the chopped onion and saute until the onions are translucent. No need to brown the onions. Cook for couple of mins only. 

Turn off the heat & pour this tempering over the boiling rasam. Mix well and saaru is ready to be served.

Notes:
For the authentic flavor, I suggest using coconut oil. But, if you are not comfortable using coconut oil, use any other cooking oil that you prefer.

Halasina Mulka (Deep fried jackfruit sweet): A quicker version

The name mulka makes my mom-in-law nostalgic. She starts recalling past days & she brings those memories in her words to us(particularly to her daughter-in-laws). She starts something like this, my son did his high school & pre-university in Manipal & as a result he had to stay away from me. But, when we went for selection for engineering seat, I had made up my mind that my son will be with me. So, it was me who decided him to study here & he was traveling a short distance(?!) of about 40kms everyday to reach his college. Later, she starts with his favorite food & cooking under 10mins dishes.

"I used to cook godi dosa (wheat flour dosa) along with chutney, avalakki upkari (beaten rice upkari), neer dosa & simple breakfast items to him. He used to sometimes leave home as early as 6:30 to 7:00a.m. He was not carrying lunch & he used to be back only by 5:00p.m or sometimes 6:00p.m. He did not like eating rice & I used to prepare golibaje or mulka for him every day evening."I get impressed by this, everyday golibaje or mulka?? Wow!!.

She continues, "his friends used to like the coffee & mulka that I prepare & used to tell me that, they came home just to drink the coffee & mulka that I made". There ends her flashback.
I have to accept that, my mom-in-law makes amazingly nice coffee & the best ever golibaje & mulka. Later because of health problems, the frequency of golibaje & mulka preparation reduced at home. Even now, if a guest visits our home, the first option for her is golibaje, mulka & coffee.

Recently my hubby visited India. He gave me a call from his place, saying that he is enjoying the mulka prepared by his mom. Not only that, my son is also enjoying the mulka prepared by his ajji(grandmom). Now, I am the only one being deprived of mulka. Hence decided to cook here & enjoy eating.

I knew that for mulka we need wheat flour, bananas & other ingredients. I did not have bananas at home, instead had a packet of jackfruit. I had bought jackfruit to prepare Mangalore buns & post it to AFAM:Jackfruit hosted by LG. I called my mom-in-law, confirmed if I could prepare mulka with jackfruit & went ahead preparing.

The first batch sticked to the pan, it made me really sad. Later realized, it could be because of the sugar I added to it. Also, the oil was not very hot. So, I heated the oil properly & then made the next batches, it turned out good. Here ends my long & interesting (boring??) story.


Ingredients:
1 cup wheat flour/atta/godi hittu
2tbsp maida/self raising flour
½ cup pureed jackfruit
3-4 tbsp powdered jaggery (increase or decrease the amount depending on the jackfruit used)
A pinch of salt
A pinch of baking soda
½ tsp powdered cardamom
Oil for deep frying

Method:

• Mix all the above ingredients (except oil) by adding little water. Prepare a thick batter out of it. (Batter should be of dropping consistency).
• Let the batter soak for 30-45mins.
• Heat oil in a broad pan, when the oil is hot, make small lemon sized balls of the batter using your fingers & drop it to oil.
• Fry on medium flame until they turn golden brown.
• Place them on absorbent paper & remove any excess oil.
• Serve it hot.

This recipe goes to Asankhana’s event “ Create With Luv for Luv“ as it is my hubby’s favorite & I cooked it for him.

Along with the above recipe, I’m sending the whole bunch of jackfruit recipes at my blog to AFAM:Jackfruit hosted by LG & to Maheshwari's blog. Here goes the entries..

Halasina Appa (Jackfruit Appa)

Gujje & hesrukalu Koddel (Raw jackfruit & sprouted green gram sambar)

Gujje Palya (Raw jackfruit stir-fry)

Gujje dosa (Raw jackfruit dosa)

Halasina Hannu Dose (Ripened jackfruit dosa)

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.