“Sweet & Spongy Ponosu- Khajura Polo (Ripe Jackfruit- Dates Dosa)” … served with Loni/ Butter and Adraki Chai (Ginger Tea) ... try this fresh seasonal fruit delicacy in your home and enjoy with your dear one’s … People of all ages will absolutely love them and always come back asking for more. … there’s nothing quite like the buttery goodness of melting butter on a fresh, hot polo/ dosa; it just makes it taste so so so much better- tastier and Yummilicious ...
** These are soft spongy sweet dosas are prepared using seasonal fresh ripe jackfruit to be served for breakfast in southern parts of India. It is more so famous in GSB Konkani Saraswat Community and is often prepared to serve children tiffin in the evening when they come home hungry from school. However with change over generations things are not the same anymore, the onetime full day school in now divided into morning and noon shift making a major change in eating patterns through the day.
** These days the pattern of food is adjusted according to the available timings, adjustment of need to savor or take in tiffin box etc. Even a proper breakfast is changed over to muesli, oats, soaked cold oats etc. Well, that’s life and we need to move on accepting the changes, however Amma always insisted on preparing our traditional dishes often adjusting the time to savor be it for breakfast, lunch or dinner so that the delicacies are not lost and get carried over to coming generations for healthy lifestyle.
** Plenty of Ripe Jackfruit is available in Mumbai, now being in Season. I am always thinking of new items to prepare as i like the sweet smell and taste of ripe 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 Mumbai after marriage. Many a dishes cannot be prepared from certain items, which we enjoyed during our childhood days in my hometown Mangalore as it is not available easily in Mumbai.
** Sweet Ripe Jackfruit Dosa is a breakfast item I always prepare a few times in a year and I have already shared the same before. There a few recipes that are similar yet differently prepared with this fruit and I am sure there are much more which I will come up with. I have shared a few to which I will share a common link before through which you may browse through and will also add similar one shared before too. The recipe remains the same except for inclusion of dates/ khajoor syrup.
** For this recipe I have added dates/ khajur syrup and jaggery in 1:1 ratio and I must mention not only was the dosa healthier (with addition of dates) but turned out more spongier, tastier with a distinct flavor of both dates and jackfruit. I am glad I gave in to my intuition of trying this dosa with addition of khajur syrup, which means you will now get to see more of such recipes here in my blog. Do try out this recipe and enjoy with your family, children are sure to demand for more, so be prepared for it.
** Here is my very own recipe for “Sweet & Spongy Ponosu- Khajura Polo (Ripe Jackfruit- Dates Dosa)” … my style …
** Ingredients :
Ordinary Raw Rice/ Tandul/ Akki : 2 cups
Ripe Jackruit Bulbs/ Ponosu/ Halasina Hannu : 1 heaped cup
Coconut/ Soyi/ Nariyal : ½ cup (white part only)
Dates/ Khajur Syrup : ½ cup
Jaggery/ Goda/ Gud/ Bella : ½ cup grated/ powder.
Haldi/ Turmeric Powder : a large pinch
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela)+ Ghee (Toop) in the ratio of 1:1 for removing of dosa. You can you either of the two, but my Amma always taught me to prepare a mixture of the two and remove the dosas and they turn out beautiful and good.
** Wash and soak Rice/ Tandul (I used thick variety of Surti Kolam Rice) in plenty of water for 4-5 hours. Once again wash the rice in plenty of water, put it in a colander and let it rest for 15 minutes to drain of all the excess water.
** Cut the ripe jackfruit bulbs/ Ponosu into small pieces and keep it aside ready. Grate only the white part of the coconut and keep it also ready. You can use either grated or powdered jaggery for this recipe, I used powder.
** For Dates/ Khajur Syrup; you can use the easily available ones from stores that are without addition of preservatives. In case its not available, then you can soak dates/ khajur without seed in a cup of hot water for 30 minutes, then grind it to a smooth paste in mixer grinder after which you will need to sieve the same before using.
** For Batter : Add drained rice in a mixer grinder with coconut grating and grind to a smooth batter adding only that much water how much is necessary. Now add the chopped jackfruit pieces and further grind until smooth. Lastly add jaggery powder and grind to even mix all the ingredients. Remove the batter into a vessel.
** Add turmeric powder, dates syrup to the above batter along with salt to taste and mix well with hand for 5 minutes. Add a little bit of water if necessary only, we need to keep the batter slightly thick in consistency so be careful with addition of water. Cover with a tight lid and let rest aside for 2 hours and the batter is ready.
** In case you need to remove it the next day for breakfast or at a later time then refrigerate it immediately and remove it from the fridge well in advance say about 30 minutes to bring it to room temperature before you prepare dosa. You need to mix the batter well before you remove dosa as rice tends to settle at the bottom of the vessel. Also check the consistency and add more water if needed.
** Note : The thickness of the batter should be thicker than normal dosa batter, yet it should be of pouring consistency. When you dip a spoon into the batter and lift it, the back of the spoon should be coated thick in single layer and flow down in a thick stream, similar to surnali dosa batter, don’t worry, you can adjust water after removing one dosa. If it is too thick and does not form a dosa on its own flow when poured on center then you need some water, that’s it, given time you will get the hang of it.
** To prepare Dosa/ Polo : Heat a dosa tava/ pan, I used Iron tava for preparing this dosa. When tava is very hot, lower heat, spread a tsp of oil+ ghee lightly greasing the pan spreading it to a thin layer with the help of tissue paper. Raise the heat again to high and wait just for few seconds for the tava to heat up hot.
** Now pour about 2 ladles full of batter (about ½ cup) in the center of pan from just about 1 inch above the pan. Do not attempt to spread the dosa as the batter spreads on its own into a nice round circle of say about 6 inches diameter.
** Wait for a few seconds, then add a few drops of oil+ ghee all round the outer edges of the dosa and a few drops on top of the dosa too. Cover with a dome shaped lid and cook on medium heat until the top side is cooked and translucent. It will take a few minutes, when done there won’t be any wet batter on top side.
** To check if done, just lift the lid, touch the top of the dosa with the tip of your fingers, if it sticks, cover and cook for a few more minutes. You will also see some of holes on surface of dosa, which is the way this dosa usually turns out.
** Do not attempt to lift the cover of the pan often to check if the dosa is done or the dosa will not be done well, when hot air escapes out, the upper portion of the dosa cooks in the steam created within the pan, these days we get glass dome shaped lids for dosa which is a best purchase as you will get to see the cooking process.
** Once the dosa is cooked, gently loosen through the side edges with a sharp steel dosa spatula and lift the dosa and flip it over and cook for 30 seconds only. Again flip it back and gently place it on a plate as it is the top side on top. Repeat the process using the remaining batter following the same procedure as mentioned for the first dosa by first applying oil+ ghee, pouring batter, covering, cooking etc.
** Once you are done with removing the required number of dosa’s keep the remaining batter in an airtight container in the fridge and remove dosa’s as and when needed. The batter remain good for 24 hours only. Remember to always mix the batter well before removing each dosa as the rice settles at the bottom
** Do not raise the heat to high level at any given time as the batter contains jaggery and the dosa may be burnt at the bottom side and on the outer edges too. This dosa can be cooked only on one side as it is cooked covered; the top side gets cooked in its own steam. However, I have flipped it over and cooked for 30 seconds only. You may choose either way of cooking method as is your choice.
** “Sweet & Spongy Ponosu- Khajura Polo (Ripe Jackfruit- Dates Dosa)” is done and ready to be served. This is a sweet dosa usually served either topped with a dollop of fresh homemade butter, ghee or sometimes with honey too. In my home, we love to have this with butter/ loni as the both go very well in combo. Children are sure to love these sweet spongy dosas very much and will demand for more. Do try it out and enjoy with your family and friends and remember to give me a feedback.
** Note : The consistency of the batter should be thick pouring consistency. If thinner do not worry, just add in a few tablespoons of rice flour and mix well to adjust the thickness of the batter. A little trial and error or watching a few instructional videos will have you all set, so just go ahead without worrying and try it.
** Note : You can increase or decrease the amount of jaggery (gud/ goda) or dates/ khajoor syrup keeping in mind your family preferences. However, I prefer keep this dosa medium sweet as when relished with butter the taste is enhanced in flavor. It is always advisable to curtail excess sweetness for healthy lifestyle.
** Sharing a few common links below to all “Dosa and Jackfruit Dosa/ Idly” recipes, that includes both sweet and normal ones. Also including link to similar recipe prepared without addition of khajur/ dates syrup … Just browse through for more options and do try them out, they are all tasty ….
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Thanks.