Jack Fruit - Rava - Pepper Idli.

Jack fruits season is here and here we go with Jack Fruit - Rava - Pepper Idli. 

No jaggery in this Jack fruit - Rava - Pepper Idli. It is a famous breakfast food in South Canara/Dakshina Kannada and other places in Karnataka.

 I have prepared jack fruit spicy idli before. Now it it Jack fruit - rava - pepper idli time. Jack fruit is from my sister Vijaya Lakshmi's house. When I went this time we brought one big jack fruit and the fruit is so tasty.

I thought of preparing jack fruit idli.

I have used medium size rava/semolina, coconut, pepper pods and a pinch of cooking soda.

I used the mixi only to grind the jack fruit pieces.

This Jack fruit idli is good for breakfast, kids snack box, travelling and picnic too.
It is a simple, with out jaggery Jack fruit idli and you can eat this Jack fruit - Rava - Pepper Idli at any time of the day.

Things Needed :

Jack fruits : 20 pieces or little more
Rava /Semolina : 1 1/2 cup
Pepper pods : 5 to 6
Coconut : 1 Cup
Salt : A little
Cooking Soda : A pinch

Method :

1. Cut jack fruits grind it with out using water and shift it to a big bowl.

2. Grate coconut and and mix it with jack fruit batter.

3. Add rava / semolina, a pinch of salt and mix it well.
4. Let it rest for 5 minutes.

5. Grease idli plates with ghee or coconut oil.
6. Add a pinch of cooking soda and mix the batter nicely.

7. Add this jack fruits idli batter to each idli mould. ( tatte).
8. Arrange them and keep it in a idli cooker /pressure cooker and cook for 15 to 20 minutes. ( Put a glass of water below the pressure cooker and then place the plates).

9. Put off the fire and take out the idli from idli plates.

10. Serve with ghee and pickle or any side dish or your choice.

Note :

Do not add any water while grinding jack fruits. You can also grind coconut along with jack fruits.
I just mixed fresh grated coconut with jack fruit batter. Let the whole batter rest for 5 minutes after you add rava. Add cooking soda at the last point. Just before you cook idli. A pinch of bicarbonate soda /cooking soda is enough to use.
Adding pepper is optional. But it is better to use pepper pods, so that it reduces the gas in jack fruits.
Time : 30 Minutes.
Serves :3 to 4.

Cucumber Pesarittu

Pesarittu /whole moong dosa is known as Pesarittu. I simply call this as Hesaru dosa.

I have tried this Pesarittu dosa in different ways. THIS time it is with cucumber. Dosa taste yummy and good for people who do not eat much vegetable. 

I have used whole moong, rava/semolina, little coconut, 1 small cucumber with its skin, pepper and curry leaves.

Pesarittu dosa is a healthy dosa which fills your tummy with good nutrients. Whole moong is filled with vitamins, minerals and is protein rich. Cucumber Pesarittu Dose is good for all age group and you do not feel hungry for a long time.

I used fresh Pesarittu batter for dosa. I did the grinding in mixi and added rava and curd to it. Gave a churn for 2 minutes, stopping for a few seconds in between. 

 as I grind it. I have added a cup of curd to add savoury to the batter. 

Let us see the recipe now :

No Onion or NO Garlic is added to this recipe.

Things Needed :

Whole Moong : 1 1/2 cup

Rava /Semolina  : 1/2 cup (medium sized).

Pepper pods : 6 to 8

Ginger : An inch

Curry leaves : 1 Handful

Mangalore Southekai /Cucumber : 1 Medium sized 

Curd /Yogurt : 1 Cup 

Salt : As required 

Coconut : 1 Small cup.

Ingh : A little 

Method :

1. Wash and soak whole moong for 3 to 4 hours or over night. 

2. Grate coconut and grind it with ginger pieces and pepper pods. Wash and peel off the ginger skin and wash it again and cut into pieces. 

3. Add whole moong and grind till it turn as paste.

4. Mean while wash cucumber and remove the pulp and seed inside it.

5. Cut the cucumber into small pieces and soak in water for 5 minutes.

6. Add these cucumber pieces to mixi and grind till they turn into paste. Add the outer layer of cucumber to grind. (cucumber skin).

7. Add a big cup of curd and grind it for 2 minutes. 

Add rava and churn for 2 minutes.

8. Remove it from the mixi jar to a big bowl. Add salt and keep it aside.

9. Mix the batter nicely and Whole moong dosa batter is ready.

10. Keep a dosa pan on the fire and heat. clean the pan with a clean towel or Kitchen tissue.

11. Take a ladle of whole moong batter and spread it on the tava. Sprinkle some oil on the top.

12. Cook on medium and low flame. Turn the dosa other side and cook for a minute.

13. Dosa is ready to serve. Take out the dosa from a pan and serve.

14. Add a tsp of ghee on the top just before you serve Cucumber Pesarittu Dose.

Note : 

Do not add more rava to the whole moong batter. Dose turns hard. Adding curd helps the dosa to be soft.

Do not add any cooking soda or baking powder.

The batter should be bit thicker than dosa batter. 

You can also ferment this batter and prepare Dose/dosa.

Time : Soaking time 3 to 4 hours.

Grinding time : 5 to 6 minutes.

Preparing dosa : 20 Minutes.

Serves : 3 to 4 people.