11 July, 2019
HALASINA HANNINA DOSAY/RIPEN JACK FRUIT DOSA
Last evening I made one of the seasonal special dish from my native place malenadu located in Karnataka (western ghats/Sahyadri mountain range) ie… ripen jack fruit dosay/dosa. I can never forget how I would wait for the Jack fruit season to come and my paternal grand mother used make all the delicacies using this wonderful fruit.
This dosa is always been served with ghee and honey at my place, but I like it with one more seasonal special tokku/chutney – hunasekayi tokku (raw tamarind chutney). I follow my dadi’s method only, which I have explained below.
Please do check here for other types of dosay/dosa recipes ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay
Ingredients : measuring cup used – 250 ml, makes 6 big sized dosa
- Raw rice – 1 cup
- Ripen jack fruit – 12 to 14 (they were big in size, so adjust and put more or less depending on the size)
- Grated fresh coconut – 1/2 cup
- Jaggery – 3/4 cup (adjust)
- Salt to taste
- Ghee/Oil – to drizzle on dosa
PROCEDURE :
- Rinse well and soak the rice in enough water for minimum 2 hours
- After soaking, drain all the water and transfer it to the mixie jar along with jack fruit, jaggery, coconut and salt
- Grind them into a very smooth paste by adding only little amount of water – very few tbsp’s
- Do not add more water as the batter should be thick
- Heat the griddle, pour a ladle full of batter, spread it into a thin circle, smear some ghee/oil, roast on both the sides and serve.
