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Discover a delightful Goan specialty! These sweet, steamed rice cakes are packed with the tropical flavor of ripe jackfruit and jaggery, with hints of fresh coconut and cardamom. A unique and delicious breakfast or snack.
Wash the idli rice thoroughly under running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 to 6 hours.
After soaking, drain the water completely. Transfer the rice to a high-speed blender or mixie jar. Grind to a coarse, semolina-like texture (rava consistency). Add 1-2 tablespoons of water only if absolutely necessary to aid grinding. Transfer the ground rice to a large mixing bowl.
In the same blender jar (no need to wash), add the chopped ripe jackfruit, grated jaggery, and grated fresh coconut. Blend to a smooth, thick paste without adding any water. The natural moisture from the ingredients should be sufficient.
Pour the jackfruit-jaggery paste into the bowl with the ground rice. Add the cardamom powder and salt. Mix everything thoroughly with a spatula or clean hands until well combined. The final batter should be thick with a dropping consistency.
Prepare your steamer by adding 1-2 inches of water to the bottom pot and bringing it to a boil over medium heat. Generously grease the idli mold plates with ghee.
Pour the batter into each greased mold, filling it up to 3/4 full to allow space for expansion. Place the idli stand into the preheated steamer.
Cover the steamer and steam on medium heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of an idli; it should come out clean. If not, steam for another 2-3 minutes.
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Discover a delightful Goan specialty! These sweet, steamed rice cakes are packed with the tropical flavor of ripe jackfruit and jaggery, with hints of fresh coconut and cardamom. A unique and delicious breakfast or snack.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 385.13 calories per serving with 3.32g of protein, it's a moderately challenging recipe perfect for breakfast or snack or dessert.
Turn off the heat and let the idlis rest in the steamer with the lid on for 5 minutes. Carefully remove the idli stand and let it cool for another 2-3 minutes. Use a wet spoon to gently demold the idlis. Serve warm, drizzled with extra ghee.
For a quicker version, use 1.5 cups of rice rava (idli rava) instead of grinding idli rice. Mix the ground jackfruit paste with the rava, add a little water if needed to form a thick batter, and let it rest for 20-30 minutes before steaming.
Add 2 tablespoons of chopped cashews or almonds to the batter for a delightful nutty crunch.
Traditionally, these idlis are steamed in jackfruit leaves (kotte) or turmeric leaves, which impart a unique aroma. If you have access to them, fashion them into small cups or cones to steam the batter in.
While jaggery is traditional, it can be substituted with an equal amount of coconut sugar or dark brown sugar, though the flavor profile will change slightly.
The combination of rice and jaggery provides a quick and sustained release of energy, making it an excellent breakfast or snack to start your day or overcome a mid-day slump.
Jackfruit is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
This recipe uses jaggery, an unrefined sugar that contains more minerals like iron and magnesium compared to refined white sugar.
One serving of Ponsa Idli (about 3 pieces) contains approximately 350-400 calories, primarily from carbohydrates from the rice and jaggery.
Ponsa Idli is a moderately healthy snack. It's steamed, not fried, and contains natural ingredients like jackfruit and coconut, which provide fiber and nutrients. However, it is high in carbohydrates and natural sugars from jaggery, so it should be consumed in moderation, especially by those monitoring their sugar intake.
Yes, this recipe is easily made vegan. Simply replace the ghee used for greasing the molds and for serving with coconut oil or any neutral vegetable oil.
It's best to use fresh, ripe jackfruit for the most authentic flavor and texture. Canned jackfruit is often packed in syrup, which can make the idlis overly sweet and alter the consistency. If you must use it, drain it thoroughly and reduce the amount of jaggery.
Ponsa Idli tastes best when fresh and warm. You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes before serving.
Hard idlis can result from a few things: the rice being ground too finely, the batter being too dry, or over-steaming. Ensure the rice is ground to a coarse, semolina-like texture and the final batter has a thick but dropping consistency. Steam only until a toothpick comes out clean.