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Jackfruit Idlis| Ponsa Idli| Phansachi Idli Recipe – Khanapoor

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Ingredients

Adjust Servings:
1 cup Idli Rava
2 cups cleaned and deseeded jackfruit (phanas) pieces
1/4 grated Coconut (nariyal)
125 grams Jaggery (gud)
2 tsp Ghee

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Jackfruit Idlis| Ponsa Idli| Phansachi Idli Recipe – Khanapoor

Features:
  • Gluten Free
  • Vegan
Cuisine:

An aromatic, melt in the mouth idli made with jackfruit.

  • Serves 4
  • Easy

Ingredients

Directions

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Jackfruit Idli or Ponsa Idli or Phansachi Idli is a traditional dish made during the jackfruit season during summers.

Jackfruit Idli or Ponsa Idli or Phansachi Idli is a soft, sweet idli with the delicious flavour of jackfruits. It is ideal for breakfast or snacks especially when you have guests over. The combination of jackfruit and jaggery is a truly divine combination.

Jackfruit is normally found in tropical regions of South and Southeast Asia. It is the largest tree borne fruit in the world. Jackfruit is the National fruit of Sri Lanka and Bangladesh. Many delicacies are prepared with raw and ripened jackfruits. The seeds are also used to prepare many dishes. I shall share many recipes made with jackfruit i.e. raw, ripened and it’s seeds.

According to the World Health Organisation (WHO), Jackfruit (phanas) is an underutilized fruit which can be very useful in tackling hunger problems as it can feed many people.

Ponosu or phanas

Coming back to making jackfruit (phanas) idli, you first have to soak 1 cup idli rava in water (paani) for atleast 30 minutes.

Soaked Idli Rava

Take 2 cups cleaned and deseeded pieces of jackfruit (phanas).

cleaned and deseeded jackfruit

Grate 1/4 coconut (nariyal).

freshly grated coconut

Take 125 grams jaggery (gud) and grate it. There different types of jaggery (gud). Some are more sweet than the others. So you can adjust the quantity depending on the level of sweetness. Sometimes, even the jackfruit (phanas) pieces are not very sweet. If that is the case, you will have to add more jaggery (gud) depending on the desired level of sweetness.

Gud

Grind the jackfruit (phanas) pieces, freshly grated coconut (nariyal) and the grated jaggery (gud) together without adding any water.

 

phanas nariyal gud ka batter

Drain all the water from the idli rava. Make sure there’s not a drop of water. Mix the idli rava with the ground batter of jackfruit (phanas), coconut (nariyal) and jaggery (gud).

Grease the idli moulds with ghee.

greased idli moulds

Pour the batter in the greased moulds and place it in a steamer.

Remove the steamed idlis and let it cool down a bit.

steamed idlis

Slowly unmould the idlis with the back of a spoon.

Ponsa Idli

Relish these hot jackfruit idlis with fresh home made butter (makhan) or ghee. I love to gorge on these with fresh home made butter (makhan).

Do try this recipe before we bid adieu to the jackfruit (phanas) this year. As always I will really look forward to your feedback.

Here are few other links of recipes from this website Rava Dosa Recipe, Neer Dosa Recipe, Tempered Rice Dumplings Recipe, Kanchipuram Idli Recipe

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Steps

1
Done

Step 1

Soak 1 cup idli rava in water (paani) for atleast 30 minutes.

2
Done

Step 2

Take 2 cups cleaned and deseeded pieces of jackfruit (phanas). Do not throw away the seeds. They can be cooked in many ways and are very healthy.

3
Done

Step 3

Grate 1/4 coconut (nariyal). Adding more coconut (nariyal) will make the idlis extremely soft and when you try to remove them from the moulds, they will crumble.

4
Done

Step 4

Take 125 grams jaggery (gud) and grate it. There different types of jaggery (gud). Some are more sweet than the others. So you can adjust the quantity depending on the level of sweetness. Sometimes, even the jackfruit (phanas) pieces are not very sweet. If that is the case, you will have to add more jaggery (gud) depending on the desired level of sweetness.

5
Done

Step 5

Grind the jackfruit (phanas) pieces, freshly grated coconut (nariyal) and the grated jaggery (gud) together without adding any water (paani). If you add water (paani), the batter will become runny and will yield sticky idlis.

6
Done

Step 6

Drain all the water (paani) from the idli rava. Make sure there's not a drop of water. Mix the idli rava with the ground batter of jackfruit (phanas), coconut (nariyal) and jaggery (gud).

7
Done

Step 7

Grease the idli moulds with ghee. Ghee is better than oil (tel) because there is jaggery (gud) in the batter and it will be easy to remove the idlis from the mould.

8
Done

Step 8

Pour the batter in the greased moulds and place it in a steamer. It will take around 20 minutes for the idlis to cook.

9
Done

Step 9

Remove the steamed idlis and let it cool down a bit. If you try to remove them straight away, they will break.

10
Done

Step 10

Slowly unmould the idlis with the back of a spoon. Serve them with fresh home made butter (makhan) or ghee.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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