A delicacy during the season, this Jackfruit and Semolina Idli is enjoyed with generous drizzle of Ghee /clarified butter or a dollop of fresh home made butter. I like mine with Ghee!
- 250 gms Semolina/ Rava
- 12 jackfruit segments
- Jaggery syrup as required
- A pinch of salt
- Half of a small coconut grated
- 1 tsp Cardamom powder
- Ghee/clarified butter
- A few Kishmish
Grind the grated coconut, jaggery and the Jackfruit segments to a smooth paste. Tip it into a bowl. Add the semolina, salt and Cardamom powder and mix well. Allow to stand for fifteen minutes. The batter should be of dropping consistency. If it is too stiff add a little water to loosen it. Grease the Idli moulds with Ghee. Place a few Kishmish and pour the batter over them. Steam in the steamer for ten to twelve minutes. Remove and allow to cool. Unmould. Serve hot with ghee or butter.
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