Monday, March 7, 2016

Ripe Jackfruit Sweet Dosa.

Ponsa Godu Polo / Ripe Jackfruit Dosa With Butter .......

Plenty of Ripe Jackfruit is available in Mumbai, now being in Season. I am always thinking of new items to prepare out of the same as i like the sweet smell and taste of jackfruit very much. I love this fruit from childhood and it was a pleasure to know that it is available in abundance in Mumbai too after I shifted to Mumbia after marriage. Many a dishes cannot be prepared from certain items which we enjoyed during our childhood days in my home town Mangalore as it is not available easily in Mumbai. But then Jackfruit is available for almost 4-5 months of the year, so no worries, I can enjoy this fruit and prepare all the dishes my dear Mom used to prepare, plus add in some of my very own to the long list of items. This is similar to the Ripe Jackfruit Bhakri Recipe, I posted some time back, the only difference being everything used in the batter is ground to a smooth paste and the dosa is spread evenly on a hot tava to remove thick dosas ....... 

Jackfruit sweet doas are prepared during the season in almost every GSB household, specially where there are small children. Children simply love this sweet dosa, similar to surnoli that are eaten dunked in fresh homemade butter. The aroma fills the home when you prepare these dosa, giving away the secret of what’s for breakfast today. I served them with butter which is the best combination, you can serve them with melted ghee too. Try it, children and elders will love them. 

Wash and soak 2 cups of Ordinary Raw Rice for 2-3 hrs. (I used thick variety of Surti Kolam Rice). Wash again with plenty of water and put it in a colander for for all the excess water to drain off. 

Chop Ripe Jackfruit into small pieces. You should have about 2 cups of the chopped pieces. 

For Grinding : In a mixer grinder add in 2 cups of finely chopped ripe jackfruit pieces, 2 cups of grated jaggery, ½ cup of freshly grated coconut (white part only) and grind to a smooth paste without adding water. If required just add about ¼ cup of water only. Now add in the drained rice and futher grind to a smooth paste. Do not add more water as the dosa is removed a bit thick. Grind it to paste with as little water as possible. Remove the batter in a bowl add in a little bit salt to taste and mix well. This dosa is supposed to be made immediately once you grind the batter. However if you need to remove it the next day, refrigerate it immediately and remove it from the fridge well in advance say about 30 minutes to bring it to a bit of room temperature before you proceed to make the bhakri.

For Making of Dosa: Heat a Iron or non stick tava to smoking point and then reduce the heat to minimum. Apply some ghee / oil to the tava lightly. Remove excess with a tissue paper while evenly spreading the ghee / oil all round the tava. Take a ladlefull of of the thick batter and pour it on the center of the tava, and gently with the back of the rounded side of the spatula spread it into a thick round dosa. Do not apply excess pressure. You should get a thick round dosa of about 8 inch diameter. 

Pour some ghee / oil on all sides of the dosa. Let cook on medium heat till cooked on the bottom side and the paste on the upper portion does not stick to your hand when you touch gently. Now pour a little bit ghee / oil on top side and slowly flip over the dosa and cook on the other side too. Do not overcook as the dosa should remain soft but firm and not crisp nor should it get burnt on any side. Serve hot with butter, jaggery ravo or melted ghee. 

Repeat the process with the remaining batter for more dosa’s. These dosas should be served hot. The batter if refrigerated properly will remain good for 2-3 days too. So you can remove them when you wish if you have the batter ready in the fridge. Do try this out. Your children and family will love them.

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