“Godshe’~Tikshe’ Ponsa~Rava Bhakri/Sweet~Spicy Ripe Jackfruit~Rava Pancakes(Dosa)” … Tried my own variation “thodasa hatke/something different” by preparing bhakri out of the same mixture I prepared for the mulika/fritters … I got sort of two~in~one dishes here out of one mixture … it tastes simply awesome when served topped with some butter … Yummilicious …
** I have already written in details as to how I came about preparing Godshe’~Tikshe’ Ponsa Mulika/Sweet~Spicy Ripe Jackfruit Fritters and also how I had to keep aside some mixture of the same to be prepared later as there was some emergency to attend immediately. I will not repeat the same here again and bore all of you, I am sharing the link to the fritters/mulika at the bottom of this recipe, and you can go through the same. However, I am repeating the ingredients for the recipe and combining method here again, so that for those who want to prepare only bhakri they may do so directly. But do go through the mulika / fritters recipe too and try them out after all you can use the same mixture which means half the work is done.
** As I had mentioned, I chanced upon the idea of preparing the bhakri out of the remaining mixture. Both dishes turned out simply awesome, something different and was very much loved by all at home. This dish is surely going to be prepared every season and relished and I must give try to other ideas I have with the ripe jackfruit, if at all they are still available. Do try this out and enjoy with your family and friends. I have kept the spice level slightly higher, but you can make it less spicy if you have young children at home, as they too are sure to enjoy this yummy dish this summer holidays. Let us now move straight away move on to the recipe as enough has already been written.
** Given below is the Recipe for “Godshe’~Tikshe’ Ponsa~Rava Bhakri/Sweet~Spicy Ripe Jackfruit Rava Pancakes (Dosa)” .... My own trial of the dish out of seasonal ripe jackfruit .....
** Ingredients :
Ripe Jackfruits : 10-12 (sweet or semi sweet one’s)
Jaggery :100 gms ~ grated Approximately
Bombay Rava / Semolina : About 300 gms.
Coconut : About 1 cups freshly grated and only white part.
Wheat Flour : ½ Cup
Coriander Leaves : 1 cup fresh leaves only
Pudina Leaves : 10-12 leaves only.
Curry Leaves : 5-6 fresh one’s
Ginger : 1 inch
Green Chillies : 8-10 (+/- depending upon individual taste)
Cooking Soda : a pinch
Salt to taste
** Oil / Ghee : for frying the bhakri.
** Clean the ripe jackfruits. Remove the extra strips that are attached to the pods. Remove the inner seeds along with the cover that is attached to the seed. These seeds are called bikkand and can be used in preparation of curries. Chop the jackfruit into pieces and keep them ready.
** In the mixer grinder jar add in the jackfruit pieces, keeping aside a handful for adding in later on to the mixture. Grind to a coarse paste without adding water. Remove it into a wide steel bowl. Add in the retained jackfruit to it and keep it aside.
** Add into the grinder the coriander leaves, pudina leaves, chillies cut into pieces and curry leave along with ginger cut into pieces too. Grind to a paste sprinkling just a little bit of water. Remove the paste and add it to the jackfruit mixture in the bowl and keep it aside.
** Add in the coconut along with grated jaggery and grind to a paste, taking care to see that the jaggery has mixed in well. You can add some water only if necessary. Add this also to the mixture kept read aside. Add one cup of water into the mixer and gently clean the mixer vessel and add this water to the mixture too.
** Add in the wheat flour and half the amount of the rava and mix well. Add salt to taste and the cooking soda, a little bit of water and mix well. Add in the remaining rava after checking the consistency and the spice level of the mixture. The mixture should be exactly like that of ponsa mulika which we prepare.
** When you take about a tablespoon of the mixture in hand, you should be able to bind them and give a round shape without them cracking up. Keep it aside for 10-15 minutes. Then prepare lemon sized balls from the mixture and keep them ready aside.
** I have just used 2 cups of the mixture to prepare the bhakri while the remaining mixture was already used up in the preparation of Mulikas / Fritters (Deep fried one’s that remain good for some days) .........
** For Making of Bhakri : Heat a tava to smoking point and then reduce the heat to minimum. Take cricket ball sized amount of the mixture, rolling it like a ball in your hand and then keep it in the center of the tava. Pat it gently with hands on a hot tava directly to form small round evenly leveled bhakri. Be careful while doing this to prevent your hand from getting hurt / burnt. Keep dipping you hand in water before you pat the bhakri, this is necessary to avoid the bhakri paste from sticking your palms and also give it a nice round shape.
** The same can also be done on a plastic sheet/banana leaf/silicon sheet, if one is not confident on making the bhakri directly on tava. Use a clean sheet to make the bhakri, rub is over with little bit of water and repeat the method in the same way as you would have done it on the tava, once you get nice small round bhakri gently / slowly remove it seeing to it that the bhakri does not crack up or break and put on a hot tava.
** Pour some oil / ghee on all sides of the bhakri. Let cook on medium heat until 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 oil / ghee on top side and slowly flip over the bhakri and cook on the other side too. Do not overcook as the bhakri should remain soft but firm and not crisp nor should it get burnt on any side.
** The size of the bhakri depends on individual liking. You can make smaller bhakri too, Just take less ground paste for the same. If making small sized ones you can put 5-6 bhakri on tava at a time. You can serve the bhakri hot with butter, jaggery ravo, pickle or any spicy dish if you wish. But this bhakri is usually served with home made butter or jaggery ravo. I however, served with Amul Butter.
** “Godshe’~Tikshe’ Ponsa~Rava Bhakri/Sweet~Spicy Ripe Jackfruit~Rava Pancake (Dosa)” is done and ready to be served. Serve this as snack during breakfast or tea time topped with butter. Do try this unique dish of mine that I tried on my hubby’s insistent and that which turned out really awesome. Children will love the same as they are something different, you can also take it in lunch box and enjoy with your friends.
** Note : I have also prepared Mulika out of the same mixture which I have made into a separate post. There is no change in the ingredients or method of mixture, as I used the same remaining mixture here for preparing the Bhakri. The Mulika / deep fried fritters can be prepared and stored in airtight box and remains good for a few days. Sort of 2 dishes from one mixture.
** For the “Godshe’~Tikshe’ Ponsa Mulika/Sweet~Spicy Ripe Jackfruit Fritters” Recipe, Please follow the link given below …..
** You can use the search option for "Ripe Jackfruit or Ponosu" where you will get many more dishes prepared using it. Do try out various types of dishes from Blog and Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can use the search option for "Bhakri" where you will get many more dishes prepared using it. Do try out various types of dishes from Blog and Enjoy the dishes with your family and friends and do give me a feedback if possible.
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