4 ingredient Jackfruit dosa
Thin vegan rice crepes flavoured with ripe/unripe jackfruits.
Equipment
- Tava/griddle, preferably cast iron.
- Blender that can blend rice into a smooth paste.
Ingredients
Measurements for unripe jackfruit(halasina kayi) dosa
- 4 cups chopped unripe jackfruit approximately 400grams
- 1 cup rice 200g, uncooked, check notes for the type of rice
- ½ cup rice uncooked, for reserve batter
- ¾-1 cup water
- salt to taste
- 3 tsp coconut oil
Measurements for ripe jackfruit(halasina hannu) dosa
- 1½ cups chopped ripe jackfruit
- 1 cup rice uncooked
- ½ cup rice uncooked, for reserve batter
- ¾ cup water
- salt to taste
- 3 tsp coconut oil
Instructions
- Add chopped jackfruit into a blender jar, add ¼-½ cup of water and blend until smooth. Remove jackfruit puree into a bowl.
- Drain and add 1 cup rice and ¼ cup water into the same blender jar and blend until the rice is very smooth and no grits remain. Add rice batter into the bowl with jackfruit puree.
- Add ¼ cup water into the blender jar, swirl and add the water into the batter.
- Add salt to taste and mix well. The batter will be thick.NOTE: Almost like a cake batter consistency. Thickness can range from idly batter-regular dosa batter consistency.
- Next, drain the reserve ½ cup rice and add into the same blender with 1/8 cup water and blend to a smooth paste. Reserve this batter separately in a bowl, to be used only if the batter needs more rice.
- Heat a tava/griddle, preferably cast iron on medium heat. If cast iron griddle needs to be greased, wipe away any excess oil or the jackfruit batter will peel away when being spread on the tava.
- When the griddle is hot, pour a ladleful of the batter in the center and use the ladle to spread the batter. Use a circular motion to spread the batter from center to the sides, spreading it as thin as possible. Cover the griddle/tava with a lid.
- After 30 seconds, remove the lid and spread ¼ tsp coconut oil on the dosa. When you see the bottom starting to brown, using a thin spatula peel the dosa from the griddle. Note: If you like soft dosa, they can be peeled as soon as they are cooked, if you like them crispy, let them start to brown before peeling.
- If the dosa is easily removable from the griddle and does not stick, you do not need to add the reserve batter. If the dosa does stick to the griddle and is hard to peel off, add the reserved rice batter into the dosa batter and mix well. Continue making dosas.
- Serve with coconut chutney/mango rasayana/honey.
Video
Notes
- Unripe jackfruit can be found frozen at Indian grocery stores. Please do not confuse it with young jackfruit.
- I use sona masoorie rice. Regular long grain rice can be used too. Do not use stickier short grain/jasmine varieties.
- Above measurement makes 12 unripe jackfruit dosa and 8 ripe jackfruit dosa.
- If the reserve rice batter was not needed, make neer dosa or cucumber dosa using it.
- 1 cup rice, 4 cups chopped unripe jackfruit.
- 1 cup rice, 2 cups chopped not fully ripe(still firm) jackfruit.
- 1 cup rice, 1 and half cups chopped fully ripe jackfruit.