"Ripe Jackfruit Dosa / Ponsa Polo" ... Thodasa meetHa thodasa theeKha dosa ... tastes awesome as it is, but you can serve it with some molaga podi mixed with oil or any other chutney of your choice too ... Yumz .....
** The name Ripe jackfruit dosa / Ponsa polo (in Konkani) / Halsina hannina dose (in Kannada) instantly brings to mind the sweet dosa prepared with addition of jaggery. I know many of you will turn up your nose at the thought of sweet dosa’s just like my hubby does. Though I love these sweet dosas, my hubby always is for spicier version, lol obviously, after enjoying two sweet ones. Well, I had lots of ripe jackfruit in fridge, which had to be finished off soon. Ripe jackfruit never remains good for more than 2 days in fridge. Therefore, I tried my best in preparing a few dishes; still there were a few remaining. I finished it off preparing chilled milk shake as its summer time and Mumbai heat is unbearable, I have yet to post it, though it is ready lying in draft mode, do excuse me for delays, I will try to update soon. Just when I just heaved a sigh of relief that I had successfully finished off the lot without wastage, hubby thinking I was fascinated with ripe jackfruit dishes comes home bringing a fresh new batch of the same.
** Sometimes I just do not know why it happens with me, he coolly says, come on don’t give that stare, I know you will think something. After thinking all night, I cleaned the ripe jackfruits first deseeded them, cut them into small pieces and ground them to a fine puree and first put it in an airtight container so that I could freeze them and I would get some time to think over too. Though I have emptied some, there is some still let in the freezer, which I am going to prepare in another day or two. Today I prepared dosa out of the same and they were really tasty. No, not the one with jaggery that is common and is already posted in the blog before and so is my very own twist of preparing rice bhakri with jackfruit, you can check those links at the bottom of this recipe. There are many more like appo etc. if you go through search option, you will get more options. Try out different variation and enjoy them with your family and friends.
** Coming to this dosa I prepared this just with a little bit tinges of spices and sweetness so in all this is a pleasant dosa that can be enjoyed with any chutney or podi (spice powder) of your choice. I have kept the spice level higher, while I have simply not added in any jaggery to this dosa. The mild sweetness the dosa gets is of the ripe jackfruits only. I loved the dosa though being a little bit hesitant, I removed it slightly thicker. Maybe the dosa can be removed slightly thinner and crispier too. Will try that variation the next time for sure. I love experimenting and trust me I post only if I myself am satisfied with the result. Some, which are not worth trying never, reach the blog and some, which need some makeovers, are always done until they are ok and only then posted. Off course you are welcome to give your own twists and turns that would be lovely, every person should try to be innovative and make their own variation, if you do plz. share it with me too.
** Here is the Recipe to "Ripe Jackfruit Dosa" … My Style ..
** Ingredients :
Raw Rice (Surti Kolam thick variety) : 2 cups
Sweet Ripe Jackfruit Bulbs (Deseeded and finely chopped) : 2 full cups
Methi / Fenugreek Seeds : ½ tsp
Pova / Poha / Beaten Rice : ¼ cup
Green Chillies / Hirvi Mirchi / Tarni Mirsanga : 3-4 (+/- as per individual liking)
Haldi Powder : pinch
Ginger / Alle' / Adrak : ½ inch (cut into small pieces)
Salt to taste
** Oil+Ghee for frying the dosa.
** Wash and soak the rice in plenty of water for about 4-5 hours. Drain off the water and wash again and its ready to be ground.
** Soaking of Methi : Soak methi seeds in ¼ cup of water in a small cup for an hour or so, just before you start grinding the batter. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s / rice coz. When we drain off the water, the health and medicinal properties of methi seeds are also lost through it. You can use lukewarm water if you have only 10-15 mins time at hand only. It will give similar result.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the dal / rice while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Sprinkle water over poha and make it wet so that the poha soaks in water properly and is mashed properly. Do not add in excess water, just enough to make it wet properly. Prepare this just before you start grinding for the dosa and keep it ready.
** Put washed and kept ready rice in a mixer grinder or wet grinder along with the soaked methi seeds along with the water in which it is soaked and grind to a smooth batter with say about 1-2 cups of water. Please do not add in more water, you can always add on later if needed.
** When the batter has become smooth without any grains left add in the mashed poha, ginger, green chillies, jackfruit pieces and further grind till all the ingredients are well mixed and the batter turns to a very smooth consistency. Remove the batter in a large vessel, add salt to taste and cover with a tight lid. Keep it to ferment for just about 2 hours or so, not more. You can take the dosa straight away too or keep the batter in fridge.
** After an hour or so the batter is ready to be prepared into dosas. Remember the batter should be slightly thicker like that of Idly batter, so add in water only if necessary, otherwise you can not spread the dosa well and it tears up.
** Add equal quantity of oil and melted ghee in a small bowl and keep it ready for removing of dosa. You may use only oil or ghee too, it’s just a matter of choice. I love to have my dosa with equal quantities of both mixed together sometimes, especially if it is slightly sweeter version.
** To Remove the Dosa : Heat a Dosa pan to smoking point, lower the heat to minimum, add a drop or two of oi+ghee and spread well with spatula or spread it evenly with tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may be burnt, and you may remove all the applied ghee in the pan. I use this method of spreading with tissue to ensure there is no excess ghee-oil, as well as there is a thin layer / film of the same on the Tava.
** Now, add a cupful of batter with a rounded spatula in the center of the tava and spread evenly into a round circle of about 8-10 inch diameter, just like how you prepare the masala dosa. Use light motion, do not press the spatula too much lest the dosa will tear. Also, see to it that the dosa is spread slightly thicker than masala dosa and thinner than the original dosa.
** Increase the heat to medium, add a tsp of oil-ghee all round the edges of the dosa and let cook uncovered till it done and lightly browned on the bottom side. Now add in about half a tsp oil-ghee on top of the dosa in drops and gently flip over the dosa with a flat spatula and gently press it down on the tava. Remember this dosa is on both sides.
** Once the top side is flipped, all it tastes is about a minute or so to get dosa fried. Do not over fry or burn the dosa as it loses taste. Now gently remove the dosa and put it on a serving plate. Repeat the procedure with remaining batter and remove the required amount of dosas in similar pattern as mentioned above. The remaining batter should be put in the fridge in a large box immediately for further use later on or else the batter will turn sour.
** "Ripe Jackfruit Dosa" is done and ready to be served. You have to serve this dosa hot directly from tava to plate or else it loses its taste and somehow become limp. Best if served with any chutney of your choice. I served it with simple molaga podi / gun powder mixed with little bit of coconut oil and it tasted yumz. You may serve with any spicy side dish of your choice too that you prefer.
** Given below are two links, one for sweet dosa and the other is sweet bhakri. Do try them out also, they are simply fantastic in taste. Your family, especially children are sure to love them.
** 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 to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feed back if possible.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.
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