Jackfruit Idli Recipe or Halasina Hannina Kadubu or Pansu Idli is a delicious recipe made with the combination of pureed ripe jackfruit, jaggery with Rice Rava for a wonderful meal you can serve with a spicy Milagai Podi.
Coming to the name and the recipe, this Jackfruit idli or Pansu Idli recipe is a popular dish from Coastal Karnataka. The locals call it Halasina Hannina Idli. The steamed dish is referred to as Kadubu or Gatti.
In the authentic version, the steaming is done in Teak leaves or banana leaves molds. However, we can use regular Idli Molds as well.
I am very fond of Jackfruit and enjoy the fruit and the seeds as you see from the Jackfruit Seed Podi I made. If you want to see how the jackfruits look so adorable on the tree, check this post where I clicked the pictures from my friends garden.
I am so happy that I could try this delicious Idlis, though you may wonder how this sweet Idli might taste. I say you got to taste it to know how delicious it tastes, especially when paired with spicy podi. These Pansu Idli are my choice for J in the A to Z Indian Steamed Dishes
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Ingredients
This Jackfruit Idli is a Vegan dish made with just 4 ingredients skipping water and salt.
Have the ingredients ready before setting out to make the recipe.
Idli Rava / Rice Rava - I have used very fine Rice Rava that only needs 15 minutes of soaking before being ground to a batter.
Jackfruit - We use the ripe arils after removing the seeds inside.
Jaggery - Adding Jaggery enhances the overall taste and makes this panasu idli so delicious.
Coconut - Grated coconut adds body to the idlis and add a nutty taste to the steamed idlis.
See recipe card for quantities.
Instructions
To begin making this Jackfruit Idli, we soak the Rice Rava or Idli Rava. We get different sizes of this Idli Rava. I have used a very fine grain that hardly takes time to get soaked to become soft. Depending on that, you will have to add water.
Prepping the Jackfruit:
Since the jackfruit are store-bought, wash it well and remove the seeds inside.
Chop the jackfruit into smaller pieces. Save some very finely chopped jackfruit to be added as such.
Making the Batter:
Since this is a no fermentation Idli, we just have to plan well enough to soak and steam the Idlis.
Take the idli rava in a vessel with just enough water and keep this aside for 15 minutes.
Take the chopped jackfruit in a blender along with fresh coconut, jaggery powder, and cardamom to make a fine paste.
Drain the water from the Idli Rava, and add this jackfruit paste and salt.
Combine everything well and transfer to a bowl. Add the saved chopped jackfruit to the batter.
Check if the consistency is fine to be poured into idlis. Keep aside for 30 minutes.
Steaming the Jackfruit Idlis
Grease the Idli moulds with oil.
Check if the batter has a thick dropping consistency.
Pour the batter into the moulds.
Steam cook for 15 to 20 minutes. Allow them to cool for 5 minutes.
Now using a spoon, loosen the sides and remove the kadubu or idli.
Serve this with ghee or any coconut chutney of your choice.
I served it with Milagai Podi and chutney, it was so delicious.
Substitutions & Variations
You can try making this idli with sugar instead of jaggery. That will give a very different taste to the idlis.
We can always make this with ground idli batter as well. Since the soaking and fermentation takes lot of time, this quick no ferment Idlis are preferred.
Equipment
You can steam these Idlis in Dhokla plates or Idli mold plates. As mentioned, the traditional method is using banana leaves.
Storage
Ground batter can stay good for a day when refrigerated. I made few the next day after the batter was in the fridge. The Idlis turned out good.
If you are planning to make the Idlis ahead and store, then reheat it by steaming for 5 minutes in a pan or microwave before serving it.
Expert Tips
Using a very fine Rice Rava makes this Idli very soft and delicious. Use as little water as required for the Idlis to hold its shape.
Grease the moulds with oil and let the Idlis stand for few minutes before you remove them.
Other Jackfruit Recipes you can try!
Recipe
Jackfruit Idli Recipe| Halasina Hannina Kadubu | Pansu Idli
Ingredients
- 3/4 cup Idli Rava
- 1/2 cup Jackfruit pieces
- 1/4 cup Coconut gratings
- 1/2 cup - Jaggery powder
- 1 Cardamom I skipped
- 1/4 cup Water
- Salt as per taste
Instructions
Making the Batter:
- Take the idli rava in a vessel with just enough water and keep this aside for 15 minutes.
- Wash and chop the jackfruit into smaller pieces.
- Take it in a blender along with fresh coconut, jaggery powder, and cardamom to make a fine paste.
- Drain the water from the Idli Rava, and add this jackfruit paste and salt. Combine everything well.
- Check if the consistency is fine to be poured into idlis. Keep aside for 30 minutes.
Steaming the Jackfruit Idlis
- Grease the Idli moulds with oil.
- Check if the batter has a thick dropping consistency.
- Pour the batter into the moulds.
- Steam cook for 15 to 20 minutes. Allow them to cool for 5 minutes.
- Now using a spoon, loosen the sides and remove the kadubu or idli.
- Serve this with ghee or any coconut chutney of your choice. I served it with Milagai Podi and chutney, it was so delicious.
Nutrition
Vaishali says
Jackfruit Idli ! Wow , how interesting ! I really don’t know if ever I will try this myself , but yes if someone makes it I will definitely taste it .
It sounds interesting though !
Radha says
I have heard about this idli so much and want totry. Bookmarking to try this sometime when we leave some jackfruit for recipe trials.