Ponsa idli, or jackfruit idli, is a popular South Indian breakfast dish made with fermented jackfruit and rice. The jackfruit has a unique flavor that lends itself well to the fermentation process and makes for an excellent breakfast dish.

The jackfruit idli mangalore style is a dish that is made with jackfruit. It is an Indian dish that is popular in Mangalore, Karnataka.

Every jackfruit season throughout the summers, delicious, sweet idlis prepared from ripe jackfruits are a must make. For an excellent fragrance and flavor, jackfruit idlis are traditionally cooked on banana leaves and teak leaves. Idlis made with jackfruit are best served hot, with plenty of ghee on top. They’re also delicious after they’ve cooled down and as time passes. After a few hours of preparation, they are at their finest. Idli moulds/cups are also used to steam jackfruit idlis. They are either offered for breakfast or as a tea time snack (if you can’t get banana leaves).

Rice, ripe jackfruits, grated coconut, jaggery, and salt are ground into a smooth-to-coarse batter. The thick batter is then poured onto a banana/teak leaf, which is subsequently folded. Alternatively, the batter may be poured into idli molds and cooked to create delightful sweet jackfruit idlis. The aroma and flavor of banana and teak leaves pervade the jackfruit idlis.

Another Udupi delicacy, Mangalore, is made using the same batter. Delicious jackfruit fritters, known in Konkani as mulik and Kannada as mulika. Crispy on the surface, soft on the inside, these sweet jackfruit fritters are delicious. My mother typically prepares a large quantity of this jackfruit batter and deep fries part of it to create jackfruit fritters. She then makes delicious jackfruit idlis with the leftover batter.

In Konkani, these sweet jackfruit idlis are known as ponsa idli/ponsa muddo. In Konkani, the word ponosu signifies jackfruit. If they’re steamed in banana or teak leaves, they’re called ponsa muddo. In Kannada, they’re known as halasina hannina kadubu.

When my mother prepares these delectable jackfruit idlis for us at home, it’s typically during the rainy season. While we’re eating scorching hot jackfruit idlis inside, it’ll be pouring outside. What a match!! Life’s little joys! 🙂 We would have gotten enough jackfruits by then, enough for the jackfruit season, enough for the year. My mother would prepare jackfruit idlis for us when there was still a surplus of ripe jackfruits to be emptied. Rainwater would have seeped into the ripe jackfruits by then, making them less delicious. They weren’t very appetizing at the time, so my mother cooked us these wonderful jackfruit idlis. 

Here’s how to create yum yum yum yum yum yum yum yum wow yum yum y 


Ingredients:

  • ripe jackfruit pods (about 15-18)
  • 1 pound rice
  • a quarter to half cup jaggery
  • season with salt to taste
  • 1/2 cup coconut grated

Serves: 2

Time to Prepare: 40 minutes

Time to steam/cook: 20 minutes


Method of Preparation:

1. Soak rice grains for at least 30 minutes before using.

2. Meanwhile, deseed, coarsely cut, and set aside the ripe jackfruits. How to cut and prepare ripe jackfruit. 

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3. After 30 minutes of soaking, thoroughly wash the rice grains and drain off all of the water.

4. Using no water, grind the rice grains into a coarse powder. Then, without using any water, grind it with chopped jackfruit, shredded coconut, salt, and powdered jaggery into a smooth-to-coarse paste. A thick batter is required.

Grind the rice grains first, then add the ripe jackfruit to the mix. Otherwise, the rice grains may not be as readily broken down as the jackfruit.

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5. The more jackfruit you use in the batter, the nicer the idlis will turn out.

6. Depending on how sweet the ripe jackfruits are and how sweet you want your idlis to be, adjust the quantity of jaggery you add to your taste. The more jaggery you add to your batter, the more watery it becomes.

7. Grinding jaggery and jackfruits releases enough water to form a paste. When ripe jackfruit is mashed with jaggery, it’s likely that extra water may escape, making your batter sloppy. If your batter becomes too runny, add a few spoonfuls of semolina (rava, sooji rava – tiny, not chiroti rava) to thicken it up. In the end, the batter must be thick. Mix in the semolina with the batter and set aside for 5 minutes to enable the semolina to absorb the liquid. After that, steam the batter.

8. Pour a ladleful of batter into each idli mould/cup and steam for 20 minutes. Look for suggestions below if you’re heating them in banana or teak leaves. 

9. For breakfast or a teatime snack, serve steaming hot idlis with a generous dollop of ghee on top. I really like these once they’ve cooled down, particularly after a few hours of preparation. 


If you’re heating the batter in banana leaves, follow these steps:

Please steam idlis in banana leaves that aren’t too delicate or too mature. They’ll be brittle and fall apart. Use medium ripe banana leaves, which may be identified by their feel and size.

1. Wash the banana leaf and cut it into rectangles. 

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2. Then, for a few seconds over a hot heat, wilt them so they don’t snap and rip when folding. Here is a video I created to assist you.

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3. Spoon a ladleful of batter onto the banana leaf’s center, spreading it out a bit lengthwise. Fold the banana leaf in half on both sides and put it in the steamer. Here is a video I created to assist you.

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4. In a steamer, layer them one on top of the other and steam for 20 minutes. Here is a video I created to assist you.

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My mother used to chop them up and put them in our lunch boxes.

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If you’re using teak leaves, follow these instructions: 

Give them a thorough wash and then proceed with the procedures outlined above. Idlis get their crimson color from teak leaves. To steam idlis, please use teak leaves that aren’t too delicate or too old. They’ll be brittle and fall apart. Use medium mature teak leaves, which may be identified by their texture and size. Here is a video I created to assist you.

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Idlis made with steamed jackfruit look like this:

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Observation: 

1. It’s great if your jackfruits are sweeter. In such scenario, the fewer jaggery you’d have to use, the better. The more jaggery you add, the waterier your batter will get. 

2. Chopped cashew bits may be added to the batter for added crunch with each mouthful of idli.

3. You may create some delicious mulik, crispy, sweet fritters using the same batter used to make idlis. 

4. Don’t throw away the jackfruit seeds; they may be used to create a delicious side dish called bikanda sukke. 

5. If you like this dish and like jackfruit, you may enjoy ponsa payasu (jackfruit payasam).

Here’s a little video to assist you:


More breakfast dishes from Konkani cuisine may be found here.


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Ponsa Idli is a traditional South Indian breakfast dish that consists of a steamed rice cake made from grated jackfruit leaves. The dish is often served with a chutney or a spicy sambar. Reference: jackfruit leaf idli.

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